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Dal Khichdi
Main Ingredients | Kolam Rice, split skinless green gram (dhuli moong dal) |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup kolam Rice
- 1/2 cup split skinless green gram (dhuli moong dal), soaked for 30 minutes
- 2 tablespooons ghee + for drizzling
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida
- 1 tablespoon chopped garlic
- 1-2 green chillies, finely chopped
- 1 large onion , finely chopped
- 1 medium tomato , finely chopped
- Salt to taste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon chopped fresh coriander leaves
- Fresh coriander sprig to garnish
Method
- Heat ghee to the pressure cooker. Add cumin seeds and when their colour changes, add asafoetida and mix.
- Add garlic, ginger and green chillies, mix and sauté for 1 minute. Add onion and saute till golden brown. Add tomato and salt, mix and sauté for 2 minutes. Add turmeric powder and red chilli powder and Tata turmeric powder, mix and sauté for 1 minute.
- Add cup rice and split green gram and mix well. Add 4 cups water, mix well adjust the salt. Cover the cooker and cook under pressure till 3-4 whistles are given out.
- Open the cooker when the pressure reduces completely. Add coriander leaves and mix well.
- Transfer the khichdi into a serving bowl, drizzle some ghee on top and garnish with a coriander sprig. Serve hot with pickle and papad.
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