Dal Khichdi

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings

Ingredients :

For The Dal Khichdi
1 cup toovar (arhar) dal , washed and drained
1 cup rice (chawal) , washed and drained
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste
1 tbsp ghee
2 cloves (laung / lavang)
25 mm (1\") stick cinnamon (dalchini)
6 to 8 black peppercorns (kalimirch)
2 round red chillies (boriya mirch)
1 tsp cumin seeds (jeera)
2 slit green chillies
6 to 8 curry leaves (kadi patta)
1/2 cup finely chopped onions
2 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped tomatoes
3/4 tbsp chilli powder

Method :

For the dal khichdi
For the dal khichdiTo make dal khichdi, combine the toovar dal, rice, turmeric powder, ¼ tsp of asafoetida, salt and 5 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the ghee in a deep non-stick kadhai, add the cloves, cinnamon, peppercorns, red chillies and cumin seeds and sauté on a medium flame for a few seconds.Add the remaining ¼ tsp of asafoetida, green chillies, curry leaves, onions and garlic and sauté on a medium flame for 1 minute.Add the tomatoes, a little salt and chilli powder and sauté on a medium flame for another 1 minute.Add the cooked rice-dal mixture and 1 ¼ cup water. Mix well and cook on a medium flame for 2 minutes,while stirring occasionally.

Serve the dal khichdi immediately.