Time: 20 to 25 minutes
Serves: 2 to 3 persons
Ingredients:1 cup Rice
1/2 cup Moong Dal (Tip 1 and 2)
3 to 3.5 cups hot water (Tip 3)
For tempering:- 1 tbsp oil, 2 pinches mustard seeds, 1/4 tsp cumin seeds, 1 pinch hing, 1/4 tsp turmeric powder, 1/4 tsp red chili powder
1/2 cup Green peas (Tip 5)
1 tsp goda masala
Salt to taste
Method:
1) Wash rice and moong dal and drain all the water. Leave it for 1/2 an hour.
2) Heat a small pressure cooker (Tip 6). Add oil and wait till its hot. Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Saute and add washed rice and dal. Saute until nicely dry (about 4-5 minutes).
3) Once rice is roasted, add peas and saute for a minute. Then add hot water, goda masala and salt. Stir. Add little salt if needed.
4) Close the cooker with lid and let khichdi cook upto 3 to 4 whistles. Let it stand for 10-15 minutes to release the pressure.
Do not forget to add a tsp of ghee while serving khichdi.
Tips:
1) Moong dal (peels on), Toor dal or masoor dal can be used instead of yellow moong dal.
2) The quantity of moongdal can be adjusted according to your preference.
3) To get soft consistency add little more water.
4) Roasting rice and dal keeps the grain separate after cooking. Just careful not to burn the rice.
5) Potato cubes, cauliflower florets, capsicum slices, onion slices, carrot chunks etc can be added instead of green peas.
6) Khichdi can be made without pressure cooker. Do the tempering in heavy bottom pan. Roast rice. Only add some more water. Cook over high heat until water is almost soaked into rice, then turn the heat down and cover the pan. Cook for 5 to 8 minutes.While using toor dal, soak in the water before making khichdi as toor dal takes longer to cook.
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