Pulses / Kad Dhanyachi Khichadi

Time 30 min

Ingredients

Rice 1 cup

Moong daal / golden gram 1 tbsp

Tur daal / pigeon peas 1 tbsp

Masoor daal/orange lentils 1 tbsp

Split chick peas/ Chana daal 1 tbsp (Optional)

Finely chopped onion 1 medium size

Finely chopped garlic cloves 3-4

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Methi seeds 1/4 tsp

Curry leaves 3-4

Ghee 1 tbsp

Water 3.5 cup

Method

Soak all daals and rice in water for about half hour.

In a small pressure cooker around 3 liter, heat ghee, add mustard seeds, cumin seeds, asafoetida, methi seeds, curry leaves. After mustard seeds pops out, then add onion, garlic fry for 2-3 min. Then add soaked daal & rice. Fry for 5-6 min on low flame, then add red chili powder, turmeric powder, fry for 2 min. Then add water & salt to taste. Whislte for 3-4 whistles. Allow it to cool. Serve with ghee. It is healthy & tastes yummy.

Tip

I add more water to make khichadi very soft. If u dont like then u can use less 1/2 cup of water.