VRINDAVAN KHICHDI

VRINDAVAN KHICHDI

INGREDIENTS

• Rice-100 grams (1/2 cup)
• Moong dal (dhuli)-100 grams (1/2 cup)
• Cauliflower sliced-50 grams (1/4 cup)
• Potatoes-2-3 medium sized
• Capsicum sliced-1 medium sized
• Peas-50 grams (1/4 cup)
• Tomato sliced-1 medium sized
• Cumin seeds (jeera)-1/2 teaspoon
• Salt-1-1.5 teaspoon (as per taste)
• Red chilli powder-1/4 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/4 teaspoon
• Oil-2 tablespoons
• Desi ghee-1 tablespoon
• Water-Half a litre (approx)

METHOD

• Wash rice & dal & soak them together in water for around 30-45 minutes.
• Wash & slice all the vegetables as required.
• After soaking dal & rice for around 30-45 minutes, drain out the excess water.

• Heat oil in a pan & add cumin seeds (jeera) to it.
• As the cumin seeds crackle, add sliced capsicum to it & saute for around 2-3 minutes.

• As capsicum turns soft, add in the sliced tomatoes to it.

• As the tomatoes turn soft, add the sliced cauliflower, potatoes & peas & fry them well.

• Fry these vegetables for 5-10 minutes.

• Now, add salt, red chilli powder, turmeric powder & garam masala powder & mix well.

•  Add soaked rice & dal & mix them well with the spices & vegetables.

• Fry them together till they are mixed really well.

• Next, add water to the mixture & bring it to a good boil on a high flame.

• After bringing it to a good boil on a high flame, lower the flame, cover the pan half with a lid & allow water to get dried up on a low flame.
• As most of the water dries up, add desi ghee & mix well.

• As the water gets dried up, turn off the flame & cover the pan with a lid for another 5 minutes.
• After 5 minutes, khichdi is ready to serve.