Khichdi

18 ingredients
9 steps

Ingredients

  • One meal for 2
  • 1 1/4 cups basmati rice
  • 1/8 cup masoor dal (Red Lentils)
  • 1/8 cup yellow moong dal (Green Gram)
  • 1 onion (peeled and finely sliced)
  • 1 tomatoes (cut into 8 pieces)
  • 2 -3 green chilies (cut into 2)
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • salt
  • 1/2 cup coriander leaves
  • 8 -10 mint leaves
  • 3 cups water
  • 1 tablespoon ghee (Clarified butter)
  • 1 tablespoon cooking oil
  • 2 green cardamom pods
  • 1 small cinnamon stick
  • 2 pods cloves

Directions

  1. 1
    Wash the rice in 3-4 waters and keep aside. Wash the pulses together in 3-4 waters and keep aside.
  2. 2
    In a skillet add the clarified butter and oil on high flame. When the clarified butter melts and mixes with the oil add the cardamom, cloves and cinnamon stick.
  3. 3
    Add the sliced onions and green chillies and fry until the onions are transparent and just start to turn brown. Lower the flame.
  4. 4
    Drain water from the washed pulses and add them to the onions. Mix well for a minute or two.
  5. 5
    Add ginger garlic paste and mix well. Add washed corriander leaves and mix well.
  6. 6
    After a minute add the tomato pieces, turmeric powder and mix well.
  7. 7
    Drain the water from the washed rice. Add the rice to this and mix well to coat the rice with the rest of the ingredients. Turn off the flame.
  8. 8
    In a electric rice cooker, pour the rice with the rest of the ingredients. Add 3 cups of water, salt to taste.
  9. 9
    Now put the mint leaves on top and turn on the rice cooker for the rice to be done. Leave the cooker on warm for 15mins before serving.

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