Name: Murmura khichdi recipe by Jenice Martin at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: Puffed rice (murmura) 2 cups; Potato 1 medium size; Onion 1 small size; Tomato 1 small size; Lemon juice 2 tablespoon; One green chili; Salt to taste; Sugar 1/2 teaspoon; Mustard seeds 1/2 teaspoon; Cumin seeds 1/2 teaspoon; Turmeric powder 1 teaspoon; Red chilli powder 1 teaspoon; Coriander powder 1/2 teaspoon; Cumin powder 1 teaspoon; Chat masala 1/2 teaspoon; Garam masala 1/2 teaspoon; Peanuts few garnishing; Coriander leaves for garnishing; Curry leaves few; Asafoetida 1/4 teaspoon

Ingredients Serving: 2

Puffed rice (murmura) 2 cups
Potato 1 medium size
Onion 1 small size
Tomato 1 small size
Lemon juice 2 tablespoon
One green chili
Salt to taste
Sugar 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1 teaspoon
Chat masala 1/2 teaspoon
Garam masala 1/2 teaspoon
Peanuts few garnishing
Coriander leaves for garnishing
Curry leaves few
Asafoetida 1/4 teaspoon

Instructions

Take puffed rice, wash it properly under running water and sock for 5-8 mins or until it becomes soft.
Then strain the water and keep it a side, meanwhile prepare the masala.
Take oil in one pan, add mustard seeds and cumin, allow it to crackle.
Once the seeds crackles add asafoetida, curry leaves, finely chopped onions and peanuts, cook until onion turns golden brown.
Then add chopped potatoes and tomatoes cover the pan and cook until potatoes turns soft.
Then add all the dry masala including salt and mix well, cook for 2 mins.
Then add socked puffed rice, lemon juice and sugar, then mix well.
Cover and cook for 5 mins.
Garnish with chopped coriander leaves.

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