Prep Time: 20 mins I Cooking Time: 30-20mins I Serving: 2-3
Ingredients :-
For Boiling :-
½ cup / 100 gm Basmati Rice ( pref. broken)
¼ cup / 50 gm Split Masoor Dal / Red Lentil
¼ cup / 50 gm Split Moong Dal / Yellow Lentil
3 cups / 700 ml Water
1.5 tsp Salt
1.5 tsp Turmeric Powder
For tempering :-
3 tbsp./50 ml Desi Ghee
1.5 tsp Cumin Seeds
8-10 Garlic Cloves, chopped
3 Onion, medium sized (chopped)
½ cup / 70 gm Carrot, chopped
½ cup / 70 gm Green Peas
Salt to Taste
2 Tomatoes, medium sized (chopped)
5-6 Fresh Coriander sprigs, chopped
[Fresh Coriander chopped to garnish (optional)]
Spice powders :-
2 tsp Red Chilli Powder
1 tsp Jeera Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
Method :-
To a large bowl add rice + dals and rinse until water is clear
To the pressure cooker add washed dal and rice + water + Salt + Turmeric Powder. Pressure cook for 3 whistles on low-medium heat and switch off the gas. Let the pressure release naturally
Heat ghee in a pan and add cumin seeds. Once they starts spluttering add chopped garlic and sauté for 3-4 mins on low-medium heat until it turns to light brown in color
To the pan add onions and sauté for 4-5 mins on low-medium heat
Next add chopped carrots + peas + salt to the pan. Mix well and cook until soft for 5-7 mins on low-medium heat. Keep stirring
Once the vegetables soften add tomatoes. Mix well and stir for 3-4 mins on low-medium heat until soft
To the pan add red chilli powder + jeera powder + coriander powder + garam masala powder. Mix well and cook until ghee separates from the masala
Next add fresh chopped coriander to the pan and give a mix
To the pan add boiled khichdi. Mix well and let it simmer for 5-7 minutes on low-medium heat. Turn off the flame and garnish with coriander
Time to taste:)