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Hare Lasan Ki Khichdi
| Main ingredients | Green garlic (hare lasan), Ambe mohor rice, Split skinless green gram (dhuli moong dal), Turmeric powder, Asafoetida, Ghee, Red chilli powder |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 30-35 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 small bunch of green garlic (hara lasan), finely chopped with the greens
- ¾ cup ambe mohor rice, washed, soaked for 20 minutes and drained
- ⅓ cup split skinless green gram (dhuli moong dal), washed, soaked for 20 minutes and drained
- ½ teaspoon turmeric powder
- ½ teaspoon asafoetida (hing)
- 3 teaspoons ghee + for drizzling
- 1 teaspoon red chilli powder
- Salt to taste
- Fresh coriander sprigs for garnish
- Roasted papads to serve
- Yogurt to serve
- Salad to serve
Method
- Transfer the soaked rice and soaked green gram into a pressure cooker. Add turmeric powder, asafoetida and 3½ cups water and mix well. Cook till 4 whistles are released.
- Switch the heat off and allow the pressure to reduce completely.
- For the tempering, heat ghee in a non-stick wok. Add green garlic, mix and sauté for 1-2 minutes. Reduce the heat to low, add red chilli powder and mix well. Add 1 cup water and mix.
- Add the cooked rice-green gram mixture and mix till well combined. Add salt and ½ cup water and mix. Cook for 2-3 minutes.
- Transfer the khichdi into a serving bowl. Drizzle ghee and garnish with coriander sprig. Serve hot with roasted papads, yogurt and salad.
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