SOAK - 10 MINUTES
firstly, in a large bowl rinse and soak ½ cup rice, ½ cup moong dal for 10 minutes
GHEE - 1 TSP
in a cooker heat 1 tsp ghee and add soaked dal and rice
saute for 2 minutes, or until the dal turns aromatic
SALT - 1/2 TSP
now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. mix well
WHISTLES - 5
cover and pressure cook for 5 minutes
GHEE - 2 TBSP
in a large kadai heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf and pinch hing.
saute on low flame until the spices turn aromatic
ONION -1 CHOPPED
now add 1 onion, 1 tsp ginger garlic paste and saute well
TOMATO - 1 CHOPPED
further, add 1 tomato and saute until the tomato turns soft and mushy.
TURMERIC - 1/4 TSP
keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
SAUTE - LOW FLAME
saute for 2 minutes or until the spices turn aromatic.
COOKED RICE & DAL
now add cooked rice and dal
also, add 1 cup water and mix well adjusting consistency as required
SIMMER -5 MINUTES
cover and simmer for 5 minutes or until the flavours are absorbed well
READY TO EAT
finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd