Khichdi is always the best choice to quick and healthy one pot meal. Masoor khichdi spicy and tasty recipe compared to regular mung khichdi.
Ingredients:
Method:
Ingredients:
- Rice- 1 cup (not necessary to use Basmati, I use Kolam rice)
- Masoor / Brown lentil- ½ cup
- Onion, chopped- 1 ½ cup or 2 med
- Tomato, chopped- ½ cup or 1 med
- Star anise- 1
- Bay leaf- 3
- Black peppercorns /Miri- 4
- Cinnamon stick- 1 inch
- Cumin Seeds- 1 tsp
- Garlic, finely chopped- 6 cloves or Garlic paste- 1 tsp
- Asafoetida/hing- ¼ tsp
- Turmeric powder- ½ tsp
- Our mix masala or Malwani masala- 2 to 3 tsp or (2 tsp Red chilli powder+1 tsp Goda masala)
- Garam Masala- ½ tsp (optional)
- Oil- 3 to 4 tbsp
- Salt- to taste
- Water- 2 cups + ½ cup
- Fresh coriander, chopped- as required
Method:
- Wash and soak masoor dal for 4 to 6 hours. Wash and soak rice for 10-15 minutes.
- Heat oil in a pressure cooker, add cinnamon, bay leaves, star anise and cumin seeds. Saute a while.
- Add chopped onions and garlic. Saute till onion becomes transulate.
- Add asafoetida, turmeric powder, mix masala or (red chili powder+goda masala) and mix well.
- Add chopped tomato and saute until soft.
- Add soaked masoor and ½ cup water. Mix well and bring to boil. Cover with plate and cook for 5 minutes on low heat.
- Add soaked rice, water, garam masala and salt. Mix well.
- Close the lid and pressure cook until 2 to 3 whistles.
- Garnish with chopped coriander.
- Serve hot with papad and pickle. Here I served with Kairi-Kanda Takku.
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