Hello from my part of the world!!!!!
Winters have started in many parts of the world. It is raining and gloomy at my place as well. Perfect weather to stay cozy and warm. I am enjoying this weather with perfect cup of Masala chai and some fritters for snacks. I would love a warm bowl of Khichdi that is so comforting in this weather and can be whipped up quickly with easily available ingredients at home. Our humble khichdi had made headlines recently with different varieties of Khichdi from all regions in India.
Today i will share a very easy recipe that is cooked regularly at my place.My boys would love to have it with thick yogurt and some fritters.I paired it with eggplant wedges this time and it was an instant hit.
My humble contribution for 118th #Foodiemonday #Bloghop theme #Khichdi is this Mixed Dal Pepper Khichdi.
Recipe for Mixed dal pepper Khichdi:
1/2 Cup White rice
1/2 Cup Brown rice
1/2 Cup Toor dal
1/2 Cup Whole Moong / Green gram
2 Tsp Freshly ground pepper
Salt to taste
A generous pinch of jeera and Methi powder
1 Potato peeled and cubed
1 Carrot cut into medium chunks
1 Capsicum cut into medium size pcs
1/2 Cup chopped Spring Onion
2 Sprigs of Curry leaves
1 Tsp Mustard seeds / Rai
1/4 Tsp Hing / Asafoetida
2 dry red Chillies for Tadka /Tempering
1.5 Tbsp plus 2 tsp Ghee
Soak rice and dals for about 30 minutes. Place the pressure cooker on the stove and switch on the heat. Add 1.5 tbsp of ghee. Once the ghee melts add mustard seeds , hing and dry red chillies. Once the mustard seeds crackle keep some tadka aside for garnishing later. Once done add all the veggies and chopped spring onion and saute for about 2-3 minutes. Now add freshly ground pepper powder ,salt and jeera methi powder and mix well. Now add the soaked rice and dal and 3.5 cups of water and pressure cook upto 2 whistles. Once done switch off the flame.
Heat a small pan. Add the balance ghee. Add curry leaves and some hing. Once the curry leaves become crisp switch off the flame. Mix it with the set aside tadka and add this tempering to the cooked khichdi.
Serve hot with thick yougurt and eggplant wedges.