Bharuchi Khichdi

divider
Ingredients
  • 1 cup Long grain rice
  • ⅓ cup Moong dal
  • 1 tsp Salt
  • ⅛ tsp Turmeric
  • ½ tsp Cumin seeds
Instructions
  1. Mix rice and dal in a pressure cooker, wash.
  2. Add 2 cups of water, salt, turmeric and cumin.
  3. Pressure cook on high for 3 whistles, turn off the stove and let cool.
  4. Khichdi should be cooked and very soft.
Tempering
Ingredients
  • 1 tbsp Oil
  • 2 tbsps Ghee
  • 1½ Dry red chili
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ⅛ tsp Asafoetida
  • 8 Curry leaves
  • 2 Green chilies (Sliced thick - rounds)
  • 1 tbsp Ginger (crushed)
  • ½ cup Water
Instructions
  1. In a saucepan, heat ghee and oil, on medium heat. Add red chili, when it browns, add mustard and cumin.
  2. When it crackles add asafoetida, curry leaves, green chilies and ginger. Stir-fry for 30 seconds then add ½ cup of water.
  3. Bring to a boil. Add khichdi, mix thoroughly. Taste for desired salt, khichdi should be sticky and moist.
  4. Cover and simmer on low heat for 5 minutes. Water should be absorbed.