KHICHDI

Cooking time :

30 mins

Serves:

Ingredients + Measurements

1 Cup arhar dal, washed and drained
1 cup rice washed and drained.
¼ tsp turmeric powder
½ tsp hing
Salt to taste
1 tbsp ghee
2 cloves
25mm cinnamon stick ( dalchini)
6 to 8 peppercorns ( kali mirch)
1 tsp cumin seeds
6 to 8 curry leaves
½ cup finely chopped onions
½ cup finely chopped tomatoes.

Method Of Preparation

Combine the dal , turmeric powder, hing , salt and 5 cups of water in pressure cooked mix well and pressure cook for 3 whistles
Allow the steam to escape before opening the lid. Keep aside.
Heat the ghee in deep non-stick kadhai , add cloves, cinnamon, peppercorns, cumin seeds and saute for a few seconds.
Add the remaining ¼ tsp of hing , curry leaves, onions and saute for 1 minute.
Add the tomatoes, a little salt and saute on medium flame for another minute.
Add the cooked rice dal mixture and 1 ¼ cup of water. Mix well and cook on a medium flame for 2 minutes.
Serve hot

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