A wholesome and comforting Indian dish that is just too perfect. A super popular dish not just in India but all across the world.
KHICHDI
Ingredients
1½ cups boiled split skinless green gram (dhuli moong dal)
1½ cups boiled basmati rice
1 tbsp ghee + for drizzling
1 tsp cumin seed
½ tsp asafoetida (hing)
1-2 green chillies, chopped
1½ tbsps chopped garlic
1 large onion, chopped
1 medium tomato, chopped
Salt to taste
½ tsp Tata Sampann Turmeric Powder
1 tsp red chilli powder
2 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Papads to serve
Pickle to serve
Method
1. Heat ghee in a non-stick pan. Add cumin seeds and let them changes colour. Add asafoetida and stir.
2. Add green chillies and sauté a few seconds. Add garlic and mix and saute for 1 minute.
3. Add onion and mix and cook till it turns translucent. Add tomato and mix and cook for 2-3 minutes. Add salt, Tata Sampann Turmeric Powder and red chilli powder and mix and cook for 2-3 minutes.
4. Add boiled split skinless green gram and mix, add 1 cup water and mix well. Cook for 1-2 minutes.
5. Add rice and mix, cook for 2-3 minutes on low heat. Add coriander leaves and mix, take the pan off the heat and transfer into serving bowls.
6. Drizzle ghee and garnish with coriander sprig. Serve hot with papads and pickle.
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