Prep Time : 10 mins
Cook Time : 20 mins Ingredients needed
- Rice - 1/2 cup
- Moong Dal -1 1/2 tbsp
- Tur dal -1 1/2 tbsp
- Onion -1 big
- Garlic - 3-4 cloves finely chopped
- Ginger -1 inch piece finely chopped
- Green chilli -1 slit
- Tomato - 1 big
- Turmeric powder - 1/4 tsp
- Chilli powder - 1/2 tsp
- Salt needed
For the seasoning
- Oil + ghee - 1 tbsp
- Cumin seeds/jeera - 1 tsp
- Bay leaf - 1
- Curry leaves - few
Preparation:
Chop onion and tomatoes and keep it ready.
Wash and soak rice and dal together for half an hour. Pressure cook with 3 cups of water and a little salt. (since it is a khichdi, even if there is more water, no problem as khichdi will be mushy)
Method
- Heat oil + ghee in a pan, add cumin seeds, bay leaf and curry leaves. When cumin seeds sizzle, add chopped onion, garlic, ginger and green chilli. Saute until onion browns lightly.
- Add chopped tomatoes, turmeric powder, chilli powder and salt needed.
- Cook until tomatoes turn soft and mushy.
- Add the cooked rice and dal mixture to the onion tomato mixture.
- Add 1 1/2 cup of warm water and mix everything well. Cook on low heat for 3-4 minutes or until everything gets blended well. Check for salt by tasting the khichdi. Add if required.
- Drizzle a tsp of ghee and serve piping hot.
- Suggested side dishes for khichdi - mango pickle - papads - chips - raitha or even plain curd.
