Utensil and Tools
- Faber Hobtop
- Prestige Omega Deluxe Granite Kadai
- Hawkins Pressure Cooker
- Silicon Spatula
Ingredients
For cooking rice and sprouts
- 1 cup, packed Mung beans and Moth beans sprout
- ½ cup Rice
- ½ tsp Turmeric powder
- ½ tsp Ghee
- 3 cups water
For khichdi
- 2 tbsp Olive oil
- 1 tsp Cumin (Jeera)
- ¼ tsp Hing
- 1 medium Onion
- 1 tsp Ginger green chilli paste
- ½ tsp Turmeric powder
- 1 tsp, heaped Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Chilli Powder
- 1 medium Tomato
For Tempering
- 1 tbsp Ghee
- 1 tbsp Garlic , minced
- 2 Dry Chillies
- ¼ tsp Kashmiri chilli powder
Video
Instructions
- Rinse rice 2-3 times with water and keep it aside. Rinse mix sprouts 2-3 times with water and keep it aside.
- Add 1 cup mix sprouts, ½ cup of rice, turmeric powder, salt, ghee and 3 cups of water to the pressure cooker.
- Close the lid of the pressure cooker and turn the flame to high. After 1 whistle on the high flame, turn the flame to low.
- Cook rice and sprouts on low flame for 5 minutes. Turn off the flame and let the pressure release naturally.
- Meanwhile, heat olive oil in a kadhai. Add jeera (cumin) and hing. Let it crackle.
- Add finely chopped onions to the oil and saute for 3-4 minutes until the onions turn translucent and change colour to light pink.
- Add ginger-green chilli paste and cook for a couple of minutes until the raw smell of the paste fades away.
- Add finely chopped tomatoes, turmeric powder, coriander powder, chilli powder and cumin powder. Mix it well and cook the spices and tomatoes for 5-6 minutes until the raw smell of spices fades away and the oil starts to separate from the sides.
- Open the lid of the pressure cooker and add the cooked rice and sprouts to the spice mixture. Mix them well.
- Adjust the consistency and seasoning according to your taste. Turn off the flame.
- Add finely chopped coriander leaves and mix it well.
For tempering:
- Heat ghee in a small pan. Add minced garlic, dry chillies and ¼ tsp of Kashmiri chilli powder.
- Let the garlic cook for a few seconds, then turn off the flame. Pour this tempering over the prepared sprouts khichdi.
- Serve the khichdi in a serving bowl and enjoy it warm with your favourite pickle.
Nutrition
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