What you need:
1/ 2 cup Rice
1/2 cup Toor Dal/ Moong Dal
1tablespoon Ghee+Oil
1 teaspoon Jeera
1/2 teaspoon Asafoetida
1 Onion [Finely Chopped]
1 Tomato [Finely Chopped]
1 teaspoon Ginger [Crushed]
1 teaspoon Garlic [Crushed] or 1 Table spoon of Ginger Garlic Paste
2 - 3 Green Chillies
1 teaspoon Red Chilli Powder
1 teaspoon Garam Masala Powder
1 teaspoon Coriander Powder
1 teaspoon Turmeric Powder
1 tablespoon Kasuri Methi
2 - 3 tablespoons Coriander [Finely Chopped]
1/4 cup Carrot [Optional]
1/4 cup Peas [Optional]
Salt to taste
For Tempering:
1 tablespoon Ghee+Oil
2 - 3 Whole Red Chilli
1 teaspoon Jeera
1 teaspoon Kasuri Methi
1 tablespoon Coriander [Finely Chopped]
How to make:
Khichidi
- Wash Rice and Toor Dal/ Moong Dal and soak in water for 20 minutes.
- Heat Ghee+Oil in a pressure cooker.
- Add Jeera, Asafoetida, Onions, Ginger, Garlic or Ginger/Garlic Paste and Green Chillies. Cook well till the raw smell goes.
- Add Turmeric and chopped Tomatoes. Cook till soft.
- Add Red Chilli Powder, Turmeric Powder, Garam Masala Powder, Kasuri Methi and mix well.
- Add in Vegetables [optional].
- Add soaked Rice and Toor Dal/ Moong Dal.
- Add Salt to taste.
- Cover and cook for 3 - 4 whistles.
Tempering
- Heat Ghee+Oil in a small pan.
- Add Jeera, Whole Red Chilli and Kasuri Methi.
- Add the tempering on the cooked Khichidi.
- Garnish with Coriander and a dollop of Ghee on top.