Name: Hyderabadi Khichdi recipe by Tanuja G at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cups basmati rice; 1/2 cup masoor dal or 1/2 cup of moong dal; 4 tablespoons of oil or ghee; 1 inch cinnamon stick; 2 cardamoms; 3-4 green chillies - chopped into big pieces; 1/2 cup sliced onions - optional; 1 teaspoon of ginger-garlic paste; Salt to taste; 1/2 teaspoon turmeric powder; 4 cups of water; 1 teaspoon shajeera or jeera; 2-3 cloves; 1 each of tomatoes potatoes diced - optional

ABOUT Hyderabadi Khichdi RECIPE

Khichdi is a dish prepared with rice and various kinds of lentils. Also, the rice and lentils are cooked al dente and not mushy. Basmati rice or sona masoori rice is generally used to prepare this dish and it is best served with til ka khatta.

Ingredients Serving: 4

2 cups basmati rice
1/2 cup masoor dal or 1/2 cup of moong dal
4 tablespoons of oil or ghee
1 inch cinnamon stick
2 cardamoms
3-4 green chillies - chopped into big pieces
1/2 cup sliced onions - optional
1 teaspoon of ginger-garlic paste
Salt to taste
1/2 teaspoon turmeric powder
4 cups of water
1 teaspoon shajeera or jeera
2-3 cloves
1 each of tomatoes potatoes diced - optional

Instructions

Wash the rice and masoor/moong dal separately. Soak them in water for atleast an hour.
Heat ghee or oil in a vessel. Add the whole garam masala spices and fry them for 10-15 seconds.
Add the onions and fry till they turn translucent in colour. Then add green chillies, ginger-garlic paste. Sauté till the raw smell is gone. Add potatoes and tomatoes too.
Add in salt, turmeric and mix it well. Pour in water and bring it to a boil.
Drain the soaked rice and dal. Then put them together into the vessel. Give it a nice stir. Close the lid tightly and cook it for 15-20 minutes.
Ensure that the rice and dal do not turn mushy, each grain should be visible. Once it is cooked, switch off the flame.
Serve hot with til ka khatta for best taste.

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