Mom's Spicy Khichdi
Mom's Spicy Khichdi slathered in ghee, made with mix of rice and lentils along with lots of ginger, garlic, chilly and whole spices.
Servings: 4
Ingredients
- ½ cup White rice I like to mix some jasmine and basmati
- ½ cup Green Split Mung Dal
- 3 tsp Ghee
- 1 tsp Oil
- 4 Cloves
- 1 tsp Mustard Seeds
- 1 pinch Hing/Asafetida
- 3 Whole Peppercorn
- 2 tsp Ginger & Thai Green Chili Paste use 1 tsp to make it less spicy
- 2 tsp Minced Garlic
- ½ tsp Turmeric Powder
- 1 tsp Salt
- ½ tsp Red Chili Powder
- ¼ tsp Garam Masala add less if your garam masala is very strong
- 2 cup Water
Instructions
- Mix rice and dal in a big bowl. Wash them few times and soak them in warm water for 15-20 minutes.
- In an Indian style pressure cooker (or saute mode on Instant pot), add 2 tsp of ghee and 1 tsp of oil along with whole peppercorn and cloves.
- Once ghee and oil mix is hot, add mustard seeds and wait for it to pop.
- Once mustard seeds pop, add pinch of hing/asafetida.
- Add minced garlic, ginger chili paste and turmeric powder. Mix well and saute for few seconds on low/medium heat, making sure it does not burn!
- Add in soaked rice and lentil mix without water. Mix well.
- Add in 2 cups of water along with salt, red chili powder and garam masala.
- Mix well, bring it to boil. Add in another 1 tsp of ghee. Mix well.
- Close the pressure cooker/Instant pot. Do 3 whistles if using Indian style pressure cooker. OR cook on high pressure for 6 minutes in Instant pot. Let the pressure release completely in either type of pressure cooker.
- Once all the pressure is release, open the pressure cooker and simply serve it with more ghee and side of Gujarati Kadhi!