Prep time: 30 to soak and 30 min to cook Toor Dal.
Cooking time- 15 minutes.
Serves- 3-4 people.
½ cup Moong dal (Pigeon pea) about 100 gms washed and soaked for an hour.
½ rice about 100 gms washed and soaked for an hour.
Chopped coriander- a few sprigs.
Onions- chopped about half a cup. (1 small sized onion)
Carrot- chopped about half a cup (I small carrot)
Peas- one small cup
Tomato- chopped about half a cup (1 small sized tomato)
Garlic chopped- a few pods.
Chopped green chilies- 2-3.
Ghee- 5-6 teaspoons.
Water- 5 -6 cups.
Jeera (Cumin) seeds- 1 teaspoon
Garam masala- 1 teaspoon
Bay leaves- 2
Turmeric powder- 1 teaspoon
Chilli powder- 1 spoon
Dry red chillis- 3.
Hing (asafoetida)- 1/2 teaspoon
Salt to taste.
Use a small-sized cooker (2 ltrs) and heat, now add ghee, jeera seeds, and bay leaves. Once they fry add the chopped chilies, onions, and garlic. Once they are cooked, add carrots, peas, and tomatoes. Once the tomato turns mushy, add the dal and rice. Add three cups of water and mix this all up. Now add a spoon each of turmeric powder, salt, and garam masala. Top this off with a little ghee. Close the lid and pressure cook for three whistles. Once the pressure is released, check for consistency of the khichdi, and add water to adjust the same. Heat a little ghee, and add the dry red chilies, a spoon of chili powder, and coriander leaves. Turn the flame off and use this to garnish the khichdi. Your wholesome healthy meal is ready!
- The amount of water you need to cook for the dal/rice will depend on the quality of the grocery you use. Hence if you feel the khichdi is half done, add more water and pressure cook for 2 more whistles.
- Ensure you mash/fluff up the khichdi well once the pressure is released. This will determine the correct consistency.
- You can play around with the veggies you want to add to the khichdi.
- Always use ghee for a more fragrant flavor-filled dish.