Prawn Dal Khichdi

Ingredients list for Prawn Dal Khichdi

• 12-15 Small prawns shelled and deveined
• ½ cup Split red lentil (masoor dal) soaked and drained
• ¼ cup Split pigeon pea (toor dal/arhar dal) soaked and drained
• 1 cup Rice soaked for 30 minutes
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• ¼ teaspoon Asafoetida
• 6-8 Curry leaves
• 1-2 Green chillies finely chopped
• 1 medium Onion finely chopped
• ¼ teaspoon Turmeric powder
• to taste Salt
• 1½ tablespoons Butter
• 4-6 Garlic cloves sliced
• 4-5 boriya mirch
• 1 tablespoon Freshly chopped coriander leaves
• for garnishing Onion rings
• for garnishing Fresh coriander sprig

Method

1. Heat oil in a pressure cooker. Add mustard seeds and let them sputter. Add cumin seeds and sauté till fragrant.
2. Add asafoetida and curry leaves and sauté. Add green chillies and onion and sauté till onion turns translucent.
3. Add turmeric powder and sauté for 30 seconds. Add red lentils and split pigeon peas and mix. Add drained rice, mix and cook for 1 minute. Add salt and mix.
4. Add 3-3 ½ cups water, mix and bring the mixture to a boil. Cover and cook till 3-4 whistles.
5. Heat butter in a non-stick pan. Add garlic and sauté till golden on medium heat. Add boriya mirchi and sauté or 30 seconds.
6. Add prawns and salt, mix and cook for 2 minutes or till prawns are done. Add coriander leaves and mix.
7. Put khichdi in a serving bowl and make a cavity in the center. Place cooked prawn mixture into the cavity and garnish with onion rings and a coriander sprig.
8. Serve hot.