Ingredients:
- ½ cup daliya or broken wheat
- ½ cup moong daal
- ½ cup green peas
- 2-2½ cups of water
- 1 tablespoon chili-ginger paste
- 4-5 curry leaves
- 1 tablespoon oil or butter
- 1 teaspoon cumin seeds
- pinch of asafoetida
- ¼ teaspoon turmeric powder
- 2 cloves
- 1 small cinnamon
- 1 teaspoon sugar
- Salt to taste
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Method:
- Wash and drain daliya and moong daal together. Soak in enough water for 20-30 minutes.
- In a pressure cooker, heat a tablespoon of oil or butter. Add cumin seeds, hing, turmeric powder, and curry leaves.
- Add chili-ginger paste and mix it. Add green peas and saute for a minute. Add daliya and daal mixture. Add salt and sugar and mix it properly.
- Add water in the mixture and give a proper stir. When it starts boiling, put the lid on and cook the khichadi for 2-3 whistles.
- When the pressure is down, open the lid and stir the khichadi. Add a teaspoon of ghee or butter.
- Serve hot.
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