TOOR DAL KHICHDI

The weather is getting cooler here by the day and that's when I feel like eating things which are mushy,warm & comforting like a khichdi,soup,risotto etc. I usually like my rice to be perfectly cooked,each grain separate from the other. But,for this dish, I let go of my usual expectations and embrace the warm,flavourful,mushy, healthy & delicious rice. It doesn't take that long prepare a big batch of comforting Toor Dal Khichdi.

This is a perfect way to sneak veggies into your diet. Even into your child's diet. No one will know what's gone into it because you are pressure cooking everything till they are really really soft,which means,they almost disappear and melt and become one with rice and dal. The best way to eat it is with a big helping of ghee,which will almost immediately melt into a pool and a serving of spicy mango pickle. Atleast,that's the way I think it should be eaten.

I love one pot meals and this one fits the bill! You just throw all the ingredients into the pot one by one and that's pretty much it! I've used just carrots,peas and green beans for the veggies but you can switch and use whatever combo you would like. Maybe,you could hold back on that beetroot. It is going to turn your rice into some other colour! Unless, your child or the child in you wants a pinkish Khichdi! This recipe is from Sia and this is the first one I've tried from her blog. It's just awesome and I am looking forward to trying more!

TOOR DAL KHICHDI
Serves 6

Ingredients:
1 1/2 cups Basmati Rice
3/4 cup Toor Dal

2 tablespoon ghee
1 inch piece of Cinnamon
3 green Cardamoms
3 Cloves

1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 dried red chili
1/4 teaspoon Asafoetida

1 teaspoon Turmeric powder
1 heaped teaspoon ground Coriander
1 1/2 cups of mixed vegetables
1/4 cup cilantro,chopped
3 serrano chilies, split
1 inch piece of ginger,peeled and crushed
Salt

Method:
Wash and soak the rice and dal in water for 15 minutes as you prep the rest of the ingredients.
Heat the ghee in a pressure cooker on medium-high heat and add the cinnamon,cardamom and cloves. Let it sizzle and infuse the oil for 30 seconds. Then, add the mustard seeds and once they pop,add the cumin ,red chili and asafoetida. Stir well for 30 seconds. Then, add the drained rice and dal followed by turmeric and ground coriander. Mix well. Add in the mixed veggies,cilantro, chilies,ginger and salt. Stir well. Pour 8 cups of water, mix it in,check for salt and let it come to a boil.
Put the lid on with the weight and cook on medium heat for 5 whistles. Turn off the heat and let the pressure go down on it's own. Open the lid,stir well,adjust the consistency if needed. Check for seasonings and serve hot with ghee and pickle. You can garnish it with some more cilantro,if you'd like it that way!

If you want to cook this Khichdi without a pressure cooker, you can do the same in a heavy bottomed vessel. Cook down till the rice and dal turns mushy. Adjust water as needed.

I am very happy whenever I make this. It's mostly because we 3 love it equally. It is a well balanced meal and very filling. A little goes a long way.It also reheats well which is an added bonus! That way, I don't have to worry about what we have to eat the next day!