Dal Khichdi

Ingredients:

• Split pigeon peas 1/2 cup
• Red lentil 2 tbsp
• Bengal gram 2 tbsp
• Ghee 1 tsp
• Cumin seeds 1 tsp
• Ginger 1 inch (julienne)
• Green chilli 1 nos. (slit)

Method:

1. Wash & soak all the dals for atleast half an hour.
2. Now take pressure cooker, add ghee and heat it well, further add cumin seeds, ginger & green chilli, stir once & add all the soaked dals.
3. Further add turmeric powder, salt and water, fill water up to 1 inch above the dal surface, stir once and pressure cook for 3-4 whistle on medium heat. Let the cooker depressurize naturally to open the lid.
4. Once depressurized, open the lid to check for the doneness of the dal. Keep the dal aside to be used later.
5. Cooked rice

Ingredients:

• Basmati rice 3/4th cup
• Salt to taste

Method:

1. Wash the rice well and soak it for at least 15-20 minutes, by the time set water for boiling the rice, make sure to add salt in the water.
2. Once the water has boiled and the rice has soaked well, add the soaked rice in roaring boil water and boil the rice for at least 6-7 minutes, once boiled strain them and keep them aside.
3. Dal khichdi

Ingredients:

• 1st tadka
• Ghee 1 tsp
• Onion 1 medium sized (chopped)
• Garlic 1 tsp (chopped)
• Ginger 1 tsp (chopped)
• Green chillies1-2 nos. (chopped)
• Whole red chillies 2-3 nos.
• Tomato 1 medium sized (chopped)
• Salt to taste
• Turmeric powder 1/4 tsp
• Kashmiri red chilli powder 1/2 tsp
• Coriander powder 1 tsp
• Garam masala 1/2 tsp
• Cooked dal
• Cooked rice
• Hot water as required
• Dry mango powder 1/2 tsp
• Kasuri methi a pinch
• Lemon juice 1/2 tsp
• Fresh coriander small handful (chopped)
• 2nd tadka
• Ghee1 tbsp
• Whole red chillies 1-2 nos
• Asafoetida 1/2 tsp
• Kashmiri red chilli powder 1/2 tsp
• Birista 1 tbsp

Method:

1. For the first tadka, set a pan on medium heat, add ghee & heat it well, further add cumin seeds and let it crackle.
2. Further add onions, garlic, ginger and green chillies, stir and cook until the onions turn translucent and the garlic is also cooked.
3. Now add, whole red chillies, tomatoes and salt, stir & cook until the tomatoes turn mushy.
4. Further lower the flame & add powdered spices and mix well, add little hot water to avoid the burning of the spices.
5. To make it taste like restaurant, you can do a small step, just increase your flame to high and tilt the pan a little bit, doing this pan would catch fire and the khichdi will get the smoky flavour, now add the cooked dal and rice, stir and cook for 2-3 minutes.
6. After cooking the dal & rice with the tadka if you feel the khichdi is little thick, you can add little hot water to adjust the consistency.
7. Now add the mango powder, kasuri methi, lemon juice and freshly chopped coriander greens. Stir & cook for a minute, your restaurant style dal khichdi is ready.
8. To elevate its flavour, serve it by pouring a fresh tadka, for fresh 2nd tadka, heat a pan, add ghee and let it heat, further add whole red chillies, stir briefly and switch off the flame, add hing, red chilli powder and brista, pour this immediately over the hot dal khichdi.
9. Your restaurant style dal khichdi is ready, serve hot with some papad & some salads.