Roast the moong daal in a dry karaahi for 5 minutes over medium flame. Then wash this daal and masoor daal. Wash the basmati rice and keep aside.
In a pressure cooker heat 2 tbsp of desi ghee, add the ingredients of tadka. When jeera begins to splutter add the whole garam masala, and ginger garlic paste.
Saute for a minute then add powdered masalas. Add peas and cauliflower. Saute for 2 minutes on low flame.
Put the rice and the daals also into the pressure cooker. Add water, salt, sugar and the remaining desi ghee.
Close cooker, bring to full pressure on high flame, let it give out its first whistle. Then reduce heat to medium and cook for 4 minutes.
For serving, melt some desi ghee in a vessel. Spread a thin layer of khichdi in a plate, pour the melted ghee on it evenly, then on the sides of plate put the Chaar Yaars of Khichadi (Four friends of khichdi) namely, curd, papad (poppadum), desi ghee and pickle.
View Comments
By Sunita paul (on Mar 17, 2011 08:57 PM)
The khichdi looks beautiful with many garam masala as well as the fregrence of the hot
powder.
