INGREDIENTS
1. Rice ... 1 cup
2. Moong Daal Chhilka ( Green).... 1/2 cup
3. Salt 1 tsp
4. Turmeric (Haldi) Powder... 1/2 tsp
5. Long (Clove)-3
6. Saunf Moti -1tsp
7. For Seasoning (Tadka)
METHOD
1. Wash Rice and daal well and soak them for at least half an hour.
2. Put rice, daal and 3 cups of water in a heavy bottomed vessel. Add salt, turmeric powder, cloves, Saunf and 1tsp ghee and bring to a boil. Once it starts boiling, reduce the heat to the minimum, cover with a lid and let it simmer, stirring it once in a while till the water dries up and daal and rice are tender
3. In a small fry pan, heat ghee, add jeera and red chilly powder and pour on top of the khichdi.
4. Alternatively, put dollops of unmelted ghee in the centre of the plate, provided of course your calorie budget permits it.
While eating, keep mixing ghee in the khichdi as it keep melting.
USEFUL TIPS
1. The basic proportion for dry pulao like Khichri is Daal:Rice:Water 1:2:6 but if you want your khichri soft and mushy double the quantity of water and use a pressure cooker.
2. Recommended accompaniments are ghee, curd, pickle, chutney and papad.
1. Rice ... 1 cup
2. Moong Daal Chhilka ( Green).... 1/2 cup
3. Salt 1 tsp
4. Turmeric (Haldi) Powder... 1/2 tsp
5. Long (Clove)-3
6. Saunf Moti -1tsp
7. For Seasoning (Tadka)
- Ghee (Clarified butter)...4 tbsp
- Jeera (Cumin seeds) ...1 tsp
- Red Chilly Powder...1/2 tsp (as tolerated)
METHOD
1. Wash Rice and daal well and soak them for at least half an hour.
2. Put rice, daal and 3 cups of water in a heavy bottomed vessel. Add salt, turmeric powder, cloves, Saunf and 1tsp ghee and bring to a boil. Once it starts boiling, reduce the heat to the minimum, cover with a lid and let it simmer, stirring it once in a while till the water dries up and daal and rice are tender
3. In a small fry pan, heat ghee, add jeera and red chilly powder and pour on top of the khichdi.
4. Alternatively, put dollops of unmelted ghee in the centre of the plate, provided of course your calorie budget permits it.
While eating, keep mixing ghee in the khichdi as it keep melting.
USEFUL TIPS
1. The basic proportion for dry pulao like Khichri is Daal:Rice:Water 1:2:6 but if you want your khichri soft and mushy double the quantity of water and use a pressure cooker.
2. Recommended accompaniments are ghee, curd, pickle, chutney and papad.
*****
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