Name: Masala Khichdi recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup tuvar (arhar) dal, washed and drained; 1 cuprice, washed and drained; 1/4 tsp Turmeric powder; 1/4 tsp asafoetida; Salt to taste; 1 tbsp ghee; 2 cloves; 1 inch Cinnamon stick; 6 to 8 black peppercorns; 2 dried red chillies; 1 tsp cumin seeds; 1 green chilli, slit; 6 to 8 curry leaves; 1/2 cup finely chopped onions; 1 tsp finely chopped garlic; 1/2 cup finely chopped tomatoes; 1 tsp chilli powder; 1/4 cup beans finely chopped; 1 small potato finely chopped

Ingredients Serving: 4

1 cup tuvar (arhar) dal, washed and drained
1 cuprice, washed and drained
1/4 tsp Turmeric powder
1/4 tsp asafoetida
Salt to taste
1 tbsp ghee
2 cloves
1 inch Cinnamon stick
6 to 8 black peppercorns
2 dried red chillies
1 tsp cumin seeds
1 green chilli, slit
6 to 8 curry leaves
1/2 cup finely chopped onions
1 tsp finely chopped garlic
1/2 cup finely chopped tomatoes
1 tsp chilli powder
1/4 cup beans finely chopped
1 small potato finely chopped

Instructions

Combine the toovar dal, rice, turmeric powder, ¼ tsp of asafoetida, salt and 6 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the ghee in a deep non-stick kadhai, add the cloves, cinnamon, peppercorns, red chillies and cumin seeds and saut on a medium flame for a few seconds.
Add the remaining ¼ tsp of asafoetida, green chillies, curry leaves, onions and garlic and saut on a medium flame for 1 minute.
Add the tomatoes, beans, potato, a little salt and chilli powder and saut on a medium flame for another 1 minute. Cover the lid and cook for 3-4 mins.
Add the cooked rice-dal mixture, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.
Serve immediately.

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