Dal Khichdi

Ingredients

• 1 Cup Basmati Rice
• 1 Cup Toor Dal
• 1/4 Cup Masoor Dal
• 1/4 Cup Moong Dal
• 1/4 Cup Chana Dal
• 1 ½ Tbsp Ghee
• 5 Cups Water
• 2 Inch Ginger (1 Inch Cut into Julienne And 1 Inch Minced)
• 2 Tsp Turmeric
• 2 Tsp Cumin Seeds
• 2 Onions (Finely Chopped)
• 3 Dry Red Chillies
• 2 Tbsp Garlic (Minced)
• 4 Green Chillies (Finely Chopped)
• 2 Tomatoes (Chopped)
• 1 Tbsp Coriander Powder
• 1 Tsp Red Chilli Powder
• 1 Tsp Kasuri Methi
• 1 Tsp Lemon Juice
• 1 Tbsp Cilantro Leaves
• Salt
• For the Tadka
• 1 Tbsp Ghee
• 1 Tsp Cumin Seeds
• 1 Tsp Kashmiri Red Chilli Powder
• 1/2 Tsp Asafoetida (Hing)
• 3 Whole Red Chillies
• 1 Tbsp Fried Onions

Preparation

Prep: 30 minute
Cooking: 30 minutes

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1. Thoroughly rinse and soak the basmati rice for 15-20 minutes.
2. To a pot of boiling water, add the soaked rice and salt to taste and cook for 15 minutes. Once done, strain the rice and set aside.
3. Thoroughly rinse and soak all the lentils for 30 minutes.
4. Add 1 tsp of ghee to a pressure cooker and 1 tsp of cumin seeds, julienned ginger and sauté. Then add the soaked lentils, 5 cups of water, 1 tsp of turmeric and salt to taste.
5. Cook the lentils until nicely done (based on the pressure cooker) for 4-5 whistles and let the cooker de-pressurize.
6. In a pot/wok/kadhai, add the remaining ghee, the remaining cumin seeds and let it splutter.
7. Add onions and cook until translucent, add red chillies, minced garlic, ginger and green chillies and sauté until aromatic.
8. Add the tomatoes along with all the powdered spices and sauté until the tomatoes are cooked/mushy.
9. Add the cooked lentils to the kadhai and mix well. Add the cooked rice and mix. Cook for 5 minutes.
10. Add water to adjust the consistency and cook for another 5 minutes.
11. Add kasuri methi, lemon juice and cilantro leaves and stir well.
12. For the tadka – Heat ghee in a pan, add all the ingredients given in the tadka ingredients and sauté.
13. Pour it over the hot dal khichdi before serving.

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