MIRANI KHICHDI

This is a unique flavorful Khichdi which I fell in Love with at very 1st try!! Simple to make Delightful to taste!!

Many a times It happens that u browse for something and land up finding many things in a website, specially a foodie wants to browse in everything which the author has to offer us!! Before I started blogging, I was the person who used to subscribe email to all the blogs which I liked Just not to miss their updates!! I enjoyed receiving all the updates though but now being a blogger myself, Im always having an eye on fellow bloggers updates and much more!!!!

Similarly I was browsing for kala channa curry and got directed to Sindhirasoi the recipe looked genuine and my kind, I tried it out and loved the taste n flavor both!! I started browsing more and thats where I came across this Mirani Khichdi!! As ingredients were handy, and procedure very simple I gave a shot trying this out!!!

Lets have a quick look towards the recipe!!!

Ingredients

Toor Daal    ¾ cup

Masoor Daal(red)  ¼ cup

Rice   ½cup

Tomatoes finely chopped  2 medium sized

Curry leaves   - few

Turmeric Powder  ¼ tsp

Red Chilli Powder   1tsp

Salt     To taste

Mustard Seeds   ¼tsp

Oil for tempering  3tbsp(or less)

Hing   ¼ tsp

Method

-Soak rice and dal together for ½ an hr.

-Take water in a pressure cooker enough to make khichhdi, put salt, turmeric and red chilli powder

-Add in soaked daal and rice stir, add chopped tomato, curry leaves and mix properly

close the cooker and let it pressure cook for 3 to 4 whistle

-Take it off the fire and let the steam release on its own, when all the pressure is released, open the lid and mash daal and rice with a wooden masher

-Add more water if needed to get liquid consistency for khichhdi.

-Give it a boil before tempering, for tempering heat oil in a small pan add hing to it, put in mustard seeds, when crackle add in Sambhar powder and pour this tempering over the khichhdi.

- Serve it with Papad , Chips, Pickle, Or any kind of Savory!!!

I had it along with savory mixture!!! Also added a little ghee for touch up!! Simple yet Total Fulfilling indulgence :)

Notes From Me:

- Make sure u add enough water while pressure cooking or else it may stick at bottom.

- I always added curry leaves for tempering but 1st time seen curry leaves added while pressure cooking!! I was waiting for it to be cooked and see what result it gives, But there was nothing wrong!! I was all perfect and very flavorful!!!

- When adding sambar masala to oil for tempering just let it be for a while and add to khichdi. letting it be for longer time may burn the masala. 

- you may add more sambar masala and spices later if u want, let it be acording to ur taste!!
- May add some coriander leaves
- It may thicken!! so u can add water and adjust the consistency

- Adding ghee at last is nice idea!! without it also it taste great


- I kept tasting time and then to get the perfection of spice in case required but it was all perfect!!

- Adding more sambar powder may increase the spice effect so be careful as we have added chilli powder also, Incase u omit chilli powder then you can increase the amt of sambar powder

- since daals are added its protein rich too, and easily digestable so can be given to diabetic patients too

So So Perfect for Lazy / Busy Days!! takes less time and attention to be prepared!!!

Impression:
I can say Its a kind of mild version of sambar rice, yet perfect for a lazy/ busy treat!!! 


Cooking With Seeds: Rice