Khichdi

Recipe by Sara Kareem
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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the rice in 3-4 waters and keep aside. Wash the pulses together in 3-4 waters and keep aside.
  • In a skillet add the clarified butter and oil on high flame. When the clarified butter melts and mixes with the oil add the cardamom, cloves and cinnamon stick.
  • Add the sliced onions and green chillies and fry until the onions are transparent and just start to turn brown. Lower the flame.
  • Drain water from the washed pulses and add them to the onions. Mix well for a minute or two.
  • Add ginger garlic paste and mix well. Add washed corriander leaves and mix well.
  • After a minute add the tomato pieces, turmeric powder and mix well.
  • Drain the water from the washed rice. Add the rice to this and mix well to coat the rice with the rest of the ingredients. Turn off the flame.
  • In a electric rice cooker, pour the rice with the rest of the ingredients. Add 3 cups of water, salt to taste.
  • Now put the mint leaves on top and turn on the rice cooker for the rice to be done. Leave the cooker on warm for 15mins before serving.
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