Khichdi, a pure comfort food of Rice and Dal or pulses, is a dish that’s very close to my heart. My Late Mom used to love khichuri and I can survive on it day in day out without getting sick & tired of it. There are numerous variations to make Khichudi or Khichdi . The terms are different in each part of India. As a person from Bengal, we Bengali people say ‘Khichudi’ and in North part of India people say ‘Khichdi’. I’ve been making Khichudi since a long time and Moong Dal is my favourite but I try with other dals too. Today I did with Toor or Arhar Dal. Simple and tastes heavenly!

Serves -2 people

Preparation time -10 mins, Cooking time-15 mins

Main dish

Cuisine – Indian

Ingredients

1 cup rice

2/3 cup toor dal

1 medium size onion chopped

1 medium size tomato chopped

2-3 green chillies chopped

1 Whole red chilli

1 tsp ginger-garlic paste

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

Pinch of Asafoetida

Ghee

Salt as per taste

Method

Wash rice and dal separately. In a pressure cooker add 3 cups water and add the Dal and rice. Add salt and turmeric powder and cook for 3 whistles. Set aside

For Tadka, in a wok heat ghee, add cumin seeds and when it splutters add chopped onions, add ginger-garlic paste and stir until onions are translucent. Add tomatoes, turmeric powder, red chilli powder, chopped green chillies, coriander powder, salt and cook for 4-5 mins. Add the tadka to the rice & dal mix and stir well. Serve with chopped coriander leaves garnished