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Masala Khichdi
Method
- Wash and soak the dal and rice separately for 30 minutes.
- Lightly heat the ghee in a pressure pan.
- Add the bay leaf, cinnamon stick, cloves, peppercorns and cardamoms.
- Add the cumin seeds.
- When they splutter add asafoetida powder.
- Saute for a few seconds.
- Add the sliced onions, green chilli and ginger-garlic paste.
- Fry the onions on a medium flame till pink.
- Add turmeric powder and chopped vegetables.
- Fry for 2 to 3 minutes.
- Add the soaked dal, rice and tomatoes. Mix well.
- Add salt, red chilli powder and garam masala powder.
- Add water and mix well.
- Cook on a medium flame till three whistles.
- Serve hot with papad, pickle and onion-tomato kachumbar.
Ingredients:
½ cup - dal
1 cup - rice
3 - medium sized onions (finely sliced)
100 gms - french beans (cut into small cubes)
2 - medium sized carrots (cut into small cubes)
3 - medium sized potatoes (cut into small cubes)
3 - medium sized tomatoes (finely chopped)
2 to 3 - tbsp ghee
1 - bay leaf
2 sticks - cinnamon
3 - cloves
4 - black peppercorns
2 - green cardamoms
1 tsp - cumin seeds
½ tsp - asafoetida powder
1 tsp - green chilli paste
1 tsp - ginger-garlic paste
½ tsp - turmeric powder
100 gms - green peas (shelled)
1 tsp - red chilli powder
¾ tsp - garam masala powder
5 cups - water
salt to taste
½ cup - dal
1 cup - rice
3 - medium sized onions (finely sliced)
100 gms - french beans (cut into small cubes)
2 - medium sized carrots (cut into small cubes)
3 - medium sized potatoes (cut into small cubes)
3 - medium sized tomatoes (finely chopped)
2 to 3 - tbsp ghee
1 - bay leaf
2 sticks - cinnamon
3 - cloves
4 - black peppercorns
2 - green cardamoms
1 tsp - cumin seeds
½ tsp - asafoetida powder
1 tsp - green chilli paste
1 tsp - ginger-garlic paste
½ tsp - turmeric powder
100 gms - green peas (shelled)
1 tsp - red chilli powder
¾ tsp - garam masala powder
5 cups - water
salt to taste
RECIPES BY ANITA RAHEJA
