Amishi 's Kitchen : MASALA KHICHDI MOONG DAL

Khichdi has always been a part of our Sunday lunch. Since childhood Sunday afternoons were spent eating moong dal khichdi with lots of ghee, achar, papad and curd. Khichdi has always been the comfort food.
When I got married my husband found the plain old khichdi very boring and something that is to be eaten only when one is not well. So I decided to give a makeover to our good old khichdi and added spices, vegetables and tadka to it. I've only added tomatoes and onions here but vegetables like carrots, beans, peas or any vegetable of your choice can also be added. So here it is my good old khichdi with a makeover 😊

INGREDIENTS

Boil together

1/2 cup moong dal

1/2 cup rice

3 cups water

salt to taste

1/2 tea spoon haldi (turmeric powder)

1 tomato chopped

For tadka

2 table spoons ghee (clarified butter)

1 tej patta (bay leaf)

1 badi elaichi ( black cardamom)

1/2 tea spoon lehsun (grated garlic)

1/2 tea spoon jeera (cumin seeds)

1 onion chopped

1-2 hari mirch (green chillies)

METHOD

1. Take dal and rice in a bowl and rinse them with water couple of times. Add dal along with water to a pressure cooker with salt, haldi powder and chopped tomato.

2. Put on the lid and cook for 5-6 whistles. Once the pressure drops down, open the lid.

3. In a kadai add ghee. Once the ghee is hot add jeera, tej patta and badi elaichi. Let the jeera crackle.

4. Add grated garlic and green chillies. Cook till the raw smell of garlic goes.

5. Add the chopped onions and saute till translucent.

6. Add the boiled khichdi to the kadai.

7. Mix everything well. Sprinkle lemon juice if you prefer.

8. Garnish with fresh green coriander. Serve hot with curd, pickle and papad.

PICTORIAL GUIDE

1. Take dal and rice in a bowl and rinse them with water couple of times. Add dal along with water to a pressure cooker with salt, haldi powder and chopped tomato.