Achari Khichdi
Servings - 2 - 3
INGREDIENTS
Split mung beans - 50 grams
Red lentils - 50 grams
Rice - 150 grams
Water - 300 milliliters
Water - 1.2 litres
Ghee - 2 teaspoons
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Ghee - 1 tablespoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Nigella seeds - 1/2 teaspoon
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Green chili - 1/2 teaspoon
Onions - 140 grams
Carrots - 100 grams
Green peas - 60 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Mango pickle masala - 35 grams
Coriander - 1 tablespoon
PREPARATION
- In a bowl, add 50 grams split mung beans, 50 grams red lentils, 150 grams rice, 300 milliliters water and soak for 30 minutes.
- Take a pressure cooker, add the soaked lentils and rice in it, add 1.2 litres water, 2 teaspoons ghee, 1/2 teaspoon salt, 1/4 teaspoon turmeric and cover it with lid.
- Cook until you hear 2 whistles.
- Open the lid and remove it from heat.
- Heat 1 tablespoon ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1/2 teaspoon nigella seeds, 1 teaspoon ginger, 1 teaspoon garlic, 1/2 teaspoon green chili and stir for 2 - 3 minutes.
- Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.
- Now, add 100 grams carrots, 60 grams green peas and mix it well.
- Cook for 8 - 10 minutes on medium heat.
- Add 1/4 teaspoon turmeric, 1/2 salt, 1 teaspoon red chili and mix it well.
- Cover it with lid and cook for about 8 - 10 minutes on medium heat.
- Open the lid and give it a nice stir.
- Add 35 grams mango pickle masala and mix it well.
- Now, add the cooked lentils and rice in it and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Remove it from heat.
- Serve hot.
