Deepali is truly an entertainer and she did not just give us the recipe but narrated it to us in her own style.
Ingredients
1 katori masoor dal (or toor dal, if you can digest it), washed & soak for 1 hour
2 katori rice, washed & soak for 1 hour
1 big potato, washed and diced (with skin)
2 onions, sliced
2 tbsps of crushed garlic
4-5 Kashmiri red chillies
1 bay leaf
1 cinnamon stick
Few cloves
Few peppercorns
Dry masala: turmeric, cumin powder, garam masala, coriander powder, red chili powder
Directions:
- In a pressure cooker, take 2-3 tbsp oil and little ghee. Add jeera, Kashmiri red chillies, bay leaf, cinnamon stick, few cloves, few peppercorns. Let it sizzle. Add garlic. Then add 2 pinches of asafoetida. After about 15 seconds, add onions and saute. Then add the potatoes, your dry masala and salt.
- Pour in the dal, rice and soaked water. Let it boil, then close with lid.
- Try it with a side of milk, yogurt, papad, cut salad or sauteed baingan.
Tips:
- You can add more veggies to your khichadi.
- Adjust water for consistency (more water for a soggy khichadi).