Khichdi

Ingredients

One meal for 2

• 1 1/4 cups basmati rice
• 1/8 cup masoor dal (Red Lentils)
• 1/8 cup yellow moong dal (Green Gram)
• 1 onion (peeled and finely sliced)
• 1 tomato (cut into 8 pieces)
• 2-3 green chilies (cut into 2)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• salt
• 1/2 cup coriander leaves
• 8-10 mint leaves
• 3 cups water
• 1 tablespoon ghee (Clarified butter)
• 1 tablespoon cooking oil
• 2 green cardamom pods
• 1 small cinnamon stick
• 2 pods cloves

Directions

1. 1

   Wash the rice in 3-4 waters and keep aside. Wash the pulses together in 3-4 waters and keep aside.

2. 2

   In a skillet add the clarified butter and oil on high flame. When the clarified butter melts and mixes with the oil add the cardamom, cloves and cinnamon stick.

3. 3

   Add the sliced onions and green chillies and fry until the onions are transparent and just start to turn brown. Lower the flame.

4. 4

   Drain water from the washed pulses and add them to the onions. Mix well for a minute or two.

5. 5

   Add ginger garlic paste and mix well. Add washed corriander leaves and mix well.

6. 6

   After a minute add the tomato pieces, turmeric powder and mix well.

7. 7

   Drain the water from the washed rice. Add the rice to this and mix well to coat the rice with the rest of the ingredients. Turn off the flame.

8. 8

   In a electric rice cooker, pour the rice with the rest of the ingredients. Add 3 cups of water, salt to taste.

9. 9

   Now put the mint leaves on top and turn on the rice cooker for the rice to be done. Leave the cooker on warm for 15mins before serving.