Saturday, June 2, 2012

Pulses / Kad Dhanyachi Khichadi

Time 30 min
Rice 1 cup
Moong daal / golden gram 1 tbsp
Tur daal / pigeon peas 1 tbsp
Masoor daal/orange lentils 1 tbsp
Split chick peas/ Chana daal 1 tbsp (Optional)
Finely chopped onion 1 medium size
Finely chopped garlic cloves 3-4
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Methi seeds 1/4 tsp
Curry leaves 3-4
Ghee 1 tbsp
Water 3.5 cup
Soak all daals and rice in water for about half hour.
In a small pressure cooker around 3 liter, heat ghee, add mustard seeds, cumin seeds, asafoetida, methi seeds, curry leaves. After mustard seeds pops out, then add onion, garlic fry for 2-3 min. Then add soaked daal & rice. Fry for 5-6 min on low flame, then add red chili powder, turmeric powder, fry for 2 min. Then add water & salt to taste. Whislte for 3-4 whistles. Allow it to cool. Serve with ghee. It is healthy & tastes yummy.
I add more water to make khichadi very soft. If u dont like then u can use less 1/2 cup of water.

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