Khichdi Rice - Tasty

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 55 minutes

配料

1/2 cup Small grain Rice

1/4 cup Arhar Dal (Toor dal/ Split Pigeon Peas)

1/4 cup Dhuli Moong Dal (skinless Petite Yellow Lentils)

2 tablespoons Ghee

1 teaspoon Cumin Seeds

6-8 Whole Peppercorns

2 Bayleaves

4-5 Cloves

2 Cardamoms (whole)

1 teaspoon Ginger (grated)

1 Green Chilli / Serrano Chilli (split lengthwise)

6-8 Cauliflower Florets

1 Potato (quartered)

1 Carrot (peeled and cut into 1 inch pieces (large)

8-10 French Beans (cut into 1 inch pieces)

1/2 cup Green Peas (frozen or fresh)

1 teaspoon Turmeric

1/2 teaspoon Red Chilli Powder / Paprika Powder

1 ½ teaspoons Salt

5 cups Water

步骤

Traditional Pressure Cooker:

Wash and Soak

Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.

Saute aromatics and spices

Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.

Toast the rice and lentils

Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.

Pressure Cook

Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Instant Pot Version:

Wash and Soak

Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.

Saute aromatics and spices

Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.

Toast the rice and lentils

Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.

Pressure Cook

Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

营养

• 卡路里: 313 kcal
• 总脂肪: 8 g
• 饱和脂肪: 5 g
• 胆固醇: 19 mg
• 钠: 920 mg
• 总碳水化合物: 49 g
• 膳食纤维: 8 g
• 总糖: 3 g
• 蛋白质: 11 g