Here's a recipe for Kathiawadi Khichdi, a delicious and light dinner option that can be prepared quickly:
Ingredients:
1 cup rice
1/2 cup split pigeon peas (toor dal)
1/4 cup split yellow mung dal
1 onion, finely chopped
1 tomato, finely chopped
1 green chili, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
4-5 curry leaves
2 tablespoons oil or ghee (clarified butter)
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Rinse the rice, toor dal, and mung dal under running water until the water runs clear. Soak them in water for about 15 minutes and then drain.
Heat oil or ghee in a pressure cooker or a deep pan. Add cumin seeds and mustard seeds. Let them splutter.
Add chopped onion and sauté until translucent. Then add ginger-garlic paste and green chili. Cook for another minute.
Add chopped tomatoes and cook until they become soft and mushy.
Now, add turmeric powder, red chili powder, and salt. Mix well.
Add the drained rice and dals to the pressure cooker or pan. Stir everything together to coat the rice and dal with the spices.
Pour in 3 cups of water and mix well. Adjust the salt if needed.
If using a pressure cooker, close the lid and cook for 3-4 whistles. If using a pan, cover with a lid and cook on medium-low heat until the rice and dal are cooked through and soft.
Once the pressure is released, open the cooker or pan. Gently fluff the khichdi with a fork.
Garnish with fresh coriander leaves.
Serve the Kathiawadi Khichdi hot with some yogurt or pickle on the side.
