Khichdi

Sara Kareem's Note:

This is a main dish made of rice and pulses. This is Indian in origin and cooks fast and tastes great. Good to go with home made tomato chutney or mint chutney. I use India Gate rice as the grains are long. I use rice cooker to cook. A closed vessel or a pressure cooker can be used too.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

One meal for 2

• 1 ¼ 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
• ½ teaspoon turmeric powder
• salt
• ½ 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. Wash the rice in 3-4 waters and keep aside. Wash the pulses together in 3-4 waters and keep aside.
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. Add the sliced onions and green chillies and fry until the onions are transparent and just start to turn brown. Lower the flame.
4. Drain water from the washed pulses and add them to the onions. Mix well for a minute or two.
5. Add ginger garlic paste and mix well. Add washed corriander leaves and mix well.
6. After a minute add the tomato pieces, turmeric powder and mix well.
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. In a electric rice cooker, pour the rice with the rest of the ingredients. Add 3 cups of water, salt to taste.
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.