Ingredients :
1 cup – Pigeon pea (Toor dal)
½ cup – Rice, washed and soaked in warm water for 20 minutes
1tsp – Turmeric powder
1tbsp – Oil
¼tsp – Asafoetida
1tbsp – Ginger, garlic and green chili, crushed
2 – Onions, finely chopped
1tsp – Mustard seeds
1 – Tomato, finely chopped
1tsp – Red chili powder
1tsp – Coriander powder
Additional salt if required
3tbsp – Ghee
1tsp – Cumin seeds
3 – Red chilies dried
10 – Curry leaves
Method
* Pressure cook the dal and rice by adding turmeric powder and salt.
* In a pan, heat vegetable oil and splutter mustard seeds in it. Add asafoetida followed by onions and chilies.
* Once the onions turn translucent, add ginger-garlic paste and cook for 30-40 seconds.
* Add tomatoes, red chilli powder and coriander powder and cook it for a minute.
* Whisk the cooked dal and rice nicely and add water to it.
* Transfer the boiled dal and rice to the tempering and cook until it starts bubbling.
* For the final tempering, melt ghee in a tempering vessel and add cumin seeds, dried red chilies and curry leaves.
* Once it splutters, pour this tempering on top of the khichdi.
1 cup – Pigeon pea (Toor dal)
½ cup – Rice, washed and soaked in warm water for 20 minutes
1tsp – Turmeric powder
1tbsp – Oil
¼tsp – Asafoetida
1tbsp – Ginger, garlic and green chili, crushed
2 – Onions, finely chopped
1tsp – Mustard seeds
1 – Tomato, finely chopped
1tsp – Red chili powder
1tsp – Coriander powder
Additional salt if required
3tbsp – Ghee
1tsp – Cumin seeds
3 – Red chilies dried
10 – Curry leaves
Method
* Pressure cook the dal and rice by adding turmeric powder and salt.
* In a pan, heat vegetable oil and splutter mustard seeds in it. Add asafoetida followed by onions and chilies.
* Once the onions turn translucent, add ginger-garlic paste and cook for 30-40 seconds.
* Add tomatoes, red chilli powder and coriander powder and cook it for a minute.
* Whisk the cooked dal and rice nicely and add water to it.
* Transfer the boiled dal and rice to the tempering and cook until it starts bubbling.
* For the final tempering, melt ghee in a tempering vessel and add cumin seeds, dried red chilies and curry leaves.
* Once it splutters, pour this tempering on top of the khichdi.
