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Khichdi

Highlights
Prep Time 20 min
Cook Time 10 min
Total Time 30 min

Ingredients

  • 1/2 cup yellow moong, skinless, split, rinsed (1 cup = 250 ml)
  • 1/2 cup short grained rice (rinse well until the water runs clear)
  • 3 large potatoes quartered
  • 2 medium carrots cut into large chunky pieces
  • 1 large tomato cut into chunks
  • 4 cups of hot water. Can add more to get that desired consistency.
  • 1 teaspoon ginger, grated
  • 1 cup onion, sliced (optional)
  • 1 dry bay leaf
  • 1 teaspoon turmeric powder (haldi powder)
  • 1/2 teaspoon red chilli powder (optional)
  • 1.5 teaspoon salt or as per taste burning.
  • Tadka
    • 1 tablespoon ghee
    • 1/2 teaspoon cumin seeds
    • 4 garlic cloves, minced or paste (optional)
    • 1/2 teaspoon Garam Masala powder. Add it off heat to prevent it from
    • Curry leaves
  • Optional
    • 1/2 cup frozen green peas, thawed
    • Cilantro, to garnish

Process

  • Optionally clean dal with dry cloth and dry-toast dal a little for better aroma. If not this, then wash it properly.
  • Add everything except garam masala
  • Use Porridge mode or pressure cook for 8-10 minutes, natural release
  • Add optional ingredients
  • Add tadka and serve

Note: alternatively, make the curry and everything and cook.

Note: Yet to play around with ratio of water. This recipe says 1:4. I started with 1:4.

Storage

TBD

Feedback

TBD

References