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Khichadi
Ingredients
- 1 cup basmati rice or any rice variety you prefer.
- 1/2 cup yellow split lentil moong dal
- 1 onion finely chopped
- 1 tomato finely chopped
- 2-3 cloves of garlic minced
- 1- inch piece of ginger grated
- 2-3 green chilies slit lengthwise
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 tsp red chilli powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons ghee clarified butter
- Fresh coriander leaves for garnish
- Water as needed
Instructions
- Recipe Instructions
- Rinse the rice and moong dal under running water until the water runs clear. Soak them together in water for about 30 minutes, then drain and set aside.
- In a pressure cooker or a heavy-bottomed pot, heat ghee over medium heat. Add cumin seeds and let them splutter.
- Next goes in the chopped onions and sauté until they turn translucent.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute until fragrant.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Now, add red chili powder, turmeric powder, garam masala, and salt. Mix well.
- Add the soaked rice and moong dal to the cooker or pot. Stir gently to coat the grains with the spices.
- Pour in enough water to cover the rice and dal mixture. For a thicker consistency, use less water.
- Close the pressure cooker lid or cover the pot with a lid and cook on medium heat.
- If using a pressure cooker, cook for about 3-4 whistles. If using a pot, cook until the rice and dal are tender, stirring occasionally.
- Once done, let the pressure release naturally or if using a pot, let it rest for a few minutes before opening the lid.
- Garnish with freshly chopped coriander leaves before serving hot.