SOAK - 10 MINUTES

firstly, in a large bowl rinse and soak ½ cup rice, ½ cup moong dal for 10 minutes

1

GHEE - 1 TSP

in a cooker heat 1 tsp ghee and add soaked dal and rice

2

TURNS AROMATIC

saute for 2 minutes, or until the dal turns aromatic

3

SALT - 1/2 TSP

now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. mix well

4

WHISTLES - 5

cover and pressure cook for 5 minutes

5

GHEE - 2 TBSP

in a large kadai heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf and pinch hing.

6

TURNS AROMATIC

saute on low flame until the spices turn aromatic

7

ONION -1 CHOPPED

now add 1 onion, 1 tsp ginger garlic paste and saute well

8

TOMATO - 1 CHOPPED

further, add 1 tomato and saute until the tomato turns soft and mushy.

9

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.

10

SAUTE - LOW FLAME

saute for 2 minutes or until the spices turn aromatic.

11

COOKED RICE & DAL

now add cooked rice and dal

12

ADJUST CONSISTENCY

also, add 1 cup water and mix well adjusting consistency as required

13

SIMMER -5 MINUTES

cover and simmer for 5 minutes or until the flavours are absorbed well

14

READY TO EAT

finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd

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