PREPARATION

1. In a mixing bowl, add 115 grams split pigeon peas, 115 grams rice, 500 milliliters water and soak for 15 minutes.

2. Take a pressure cooker, add the soaked rice and split pigeon peas.

3. Add 500 milliliters water, 1 teaspoon turmeric, 1 teaspoon salt and cover it with lid.

4. Cook till you hear 2 - 3 whistles.

5. Open the lid and keep aside.

6. Heat 2 tablespoons ghee in a pot, add 1 teaspoon cumin and stir well.

7. Add 1/2 teaspoon asafoetida, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon green chili and saute for 2 - 3 minutes.

8. Then, add 80 grams onions and fry till translucent.

9. Now, add 80 grams tomato and saute till it turns soft and pulpy.

10. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.

11. Cook for 3 - 5 minutes.

12. Add the cooked khichdi in it and mix it well.

13. Add 1 teaspoon dry fenugreek, 1 tablespoon coriander and mix it again.

14. Cook for another 3 - 5 minutes.

15. Remove it from heat and keep aside.

16. Heat 1 tablespoon ghee in a pan, add 1/2 teaspoon cumin, 1 dry red chili and stir for a minute.

17. Pour this tempering over the prepared khichdi.

18. Serve hot.

Masala Khichdi

Servings - 2 - 3

INGREDIENTS

Rice - 130 grams

Split mung beans - 130 grams

Water - 550 milliliters

Ghee - 2 tablespoons

Cumin - 1 teaspoon

Bay leaf - 1

Green cardamom - 2 pods

Cinnamon stick - 1 inch

Cloves - 3 pods

Asafoetida - 1/4 teaspoon

Ginger garlic paste - 1/2 teaspoon

Green chili - 1

Onions - 85 grams

Tomato - 160 grams

Turmeric - 1/2 teaspoon

Red chili powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Salt - 1 teaspoon

Green peas - 60 grams

Carrot - 60 grams

Water - 1 litre

Coriander - for garnishing