khichdi

Von Swasthi's Recipes · 45 Min.

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Zubereitung

1. Rinse the rice and moong dal at least three times and drain well. If not using a pressure cooker, soak them for 30 to 40 minutes.
2. Heat the ghee in a pressure cooker or pot over medium heat. Add the bay leaf and cumin seeds once the ghee is hot.
3. When the seeds splutter, add the ginger and sauté for 30 to 60 seconds until fragrant, then add the asafoetida.
4. Add the onions and green chilies and sauté until the raw smell of the onion goes away and it turns golden.
5. Add the tomatoes, carrot, beans, salt and turmeric and sauté for 3 to 4 minutes. Then add the drained dal and rice and sauté for 3 to 4 minutes.
6. Pour in 4 cups of water for a porridge consistency (3 cups for a mushy one). Stir well, taste the water and add more salt if needed.
7. Pressure cooker: cover and cook on medium flame for 2 whistles for mushy khichdi, or 4 to 5 whistles for porridge consistency. Let the pressure release naturally, open and mix well. If too thick, add about ½ to ¾ cup of hot water and simmer 1 to 2 minutes; adjust salt.
8. Pot: bring to a boil on high, then reduce to medium-low. Keep the pot uncovered or partly covered, adding about ½ to ¾ cup of hot water as needed, until the lentils are fully soft. Mash slightly for a thicker texture, adjust salt, then serve topped with 1 teaspoon of ghee.

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