Mili-Jhuli Dal khichdi
Khichdi is the perfect comfort food for the cold, dreary, rainy days we have been having this past week. Once again I have borrowed this from my favorite #SikandalousCuisine, courtesy Rakesh Sharmaji. Thank you so much for this gem! As the name suggests, the recipe uses a variety of lentils and is a very healthy dish that is easy on your stomach! Win Win!
Ingredients:
Toor dal 3 tbsp
Moong dal 3 tbsp
Moong dal with husk 3 tbsp
Urad dal 3 tbsp
Urad dal with husk 3 tbsp
Masoor dal 3 tbsp
Rice 1 cup
Onion 1 large, chopped fine
Green chilis 4, slit
Ginger 2 “ grated
Asafoetida (hing) a pinch
Turmeric ½ tsp
Ghee/melted butter 2 tbsp
Salt to taste
Roast and crush:
Cinnamon 2 “ stick
Black cardamom (badi elaichi) 2
Cumin seeds 1 tsp
Saunf (anise seeds) 1 tbsp
Warm 1 cup ghee on low heat. Add 10 whole garlic cloves and saute for 3 minutes. Add 2 tbsp Kashmiri chili powder. Sauté for another minute. Take off heat.
Method:
Soak all the dals and rice for 30 minutes.
Heat ghee in the IP on Sauté mode. Add cumin seeds and hing. Add chopped onions and slit green chilies. Saute till light brown. Add grated ginger and turmeric powder.
Drain dal and rice and add to the IP. Sauté for 5 minutes. Add salt and crushed spices. Sauté for another minute. Add 6 cups water. Stir to mix well.
Close lid. Set IP to Porridge setting and natural release.
Serve hot, drizzled with Garlic Red Chili Ghee. Traditional accompaniments are Ghee, Paapad (fried lentil wafers), pickle and plain yogurt
Note: To cook on stove top, soak lentils for 2 hours and rice for 30 minutes. Follow the recipe till khichdi is done.
Note: You can use any combination of lentils you have available.