Khichdi
Serves 2
Directions
- 1Mix rice, moong dal, and masoor dal in a bowl and rinse thoroughly until the water runs clear.
- 2Add rice, lentils, and water to a large pot. Bring to a boil on medium-high heat, skim off any foam, then stir in turmeric powder and salt.
- 3Cover and simmer on low heat, stirring occasionally. Add hot water as needed.
- 4Heat oil in a pan. Sauté potatoes, carrots, and cauliflower with turmeric powder and salt until lightly fried.
- 5Add tomatoes and ginger to the pan and fry briefly before adding all vegetable mixture to the pot.
- 6Add a dry bay leaf to the pot, cover partially, and continue to simmer on very low heat, stirring occasionally.
- 7In a separate pan, toast cumin seeds, coriander seeds, cardamom, and cloves over low heat until fragrant and slightly darker. Cool and grind into a powder.
- 8Once rice and lentils are soft and creamy, stir in green beans, peas, and the toasted spice powder. Adjust salt to taste.
- 9Heat ghee in a pan, add cumin seeds and dry red chilies. Once sizzling, remove from heat and stir in Kashmiri red chili powder.
- 10Pour the tadka into the pot of khichdi and mix well.
Ingredients
- 100 g short-grain rice
- 50 g yellow moong dal
- 50 g masoor dal
- 1 tsp turmeric powder
- 2 tsp salt
- 2 medium potato, cubed
- 1 cup cauliflower, florets
- 1 medium carrot, chopped
- 2 medium tomato, chopped
- 1/2 cup green beans
- 1/3 cup green peas
- 18 g ginger, grated
- 1 tbsp oil
- 1/2 tsp turmeric powder
- salt (optional)
- 1 whole dry bay leaf
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 3 whole green cardamom
- 3 whole clove
- 1 tbsp ghee
- 1 tsp cumin seeds
- 2 whole dry red chili
- 1 heaped tsp Kashmiri red chili powder
Equipment
potpanladlespice grinder
