Khichidi
Quick and easy Lunch recipe.
Ingredients
- 2 cups Short-grain rice
- 1 cup Toor Dal
- 0.75 cup Shallots
- 0.5 cup Carrot
- 0.5 cup Potato
- 0.25 cup Green beans
- 1 teaspoon Mustard seeds
- 0.75 teaspoon Cumin seeds
- 1 teaspoon Ginger garlic paste
- 8 units Green chillies (Chopped)
- 4 cups Water
- 2 teaspoons Salt (Adjust to taste)
- 2 handfuls Coriander leaves
- 1 tablespoon Ghee
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Instructions
- 1In a pressure cooker or rice cooker, heat the ghee. Add mustard seeds and cumin seeds, allowing them to sizzle and release their aroma.
- 2Add the chopped green chillies and shallots to the cooker. Sauté until the shallots become translucent. Stir in the ginger garlic paste and cook until the raw aroma dissipates. Add the carrots, potatoes, and green beans, cooking for an additional 2 minutes.
- 3Add salt, then incorporate the washed rice and toor dal. Mix thoroughly. Pour in the water and add the coriander leaves. Secure the lid and pressure cook for one whistle on high heat, followed by one whistle on low heat.
- 4Once the pressure releases naturally, open the cooker. Serve the khichidi hot, garnished with additional ghee and accompanied by pickle.
