 |
Ingredients
1 cup rice
1/2 cup moong dal chhilke wali (split green gram)
2 Tbsp ghee
1 tsp cumin seeds
A pinch of heeng
1 Tbsp powdered dhania
2 tsp salt
Cooking Style
Pick and wash the rice and the dal, and soak together in water for 1/2 an hour, at least. Drain and keep aside. Heat the ghee in a heavy based saucepan and add the cumin and heeng.When the seeds splutter, add the rice and dal mixture, and saute over high heat, till well mixed and excess water dries up. Add the dhania powder and the salt and mix well too. Add 2 1/4 cups water, and bring to a boil, covered.Lower the heat and simmer for 10 minutes, by which time the khichdi should be cooked, and ready to serve.
Note: You can make this spicier, by adding some more ground spices like garam masala and chilli powder. The lentils used can vary according to taste. You can make the consistency thinner by adding more water.
1 cup rice
1/2 cup moong dal chhilke wali (split green gram)
2 Tbsp ghee
1 tsp cumin seeds
A pinch of heeng
1 Tbsp powdered dhania
2 tsp salt
Cooking Style
Pick and wash the rice and the dal, and soak together in water for 1/2 an hour, at least. Drain and keep aside. Heat the ghee in a heavy based saucepan and add the cumin and heeng.When the seeds splutter, add the rice and dal mixture, and saute over high heat, till well mixed and excess water dries up. Add the dhania powder and the salt and mix well too. Add 2 1/4 cups water, and bring to a boil, covered.Lower the heat and simmer for 10 minutes, by which time the khichdi should be cooked, and ready to serve.
Note: You can make this spicier, by adding some more ground spices like garam masala and chilli powder. The lentils used can vary according to taste. You can make the consistency thinner by adding more water.
.jpg)
