Ingredients:
Whole Bengal Gram (Kala Chana) – 1/4 cup
Salt – 1 1/2 tsp
Rice – 1/2 cp
Ghee – 2 tblsp
Cumin Seeds – 1/2 tsp
Tomatoes – 3, medium, finely chopped
Coriander Leaves – 2 tsp, chopped
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Garam Masala Powder – 2 tsp
For Garnish:
Coriander Leaves – 1 tblsp, chopped
Method:
1. Wash bengal gram and soak in water overnight.
2. Drain and rinse in several changes of water.
3. Pressure cook with 2 cups of water and 1/2 tsp of salt for 10 minutes after cooked reaches full pressure.
4. Wash rice and soak in water for 15 minutes.
5. Heat ghee in a heavy based pan over moderate heat.
6. Sprinkle in cumin seeds and when they splutter, add tomatoes, coriander leaves, turmeric powder, red chilli powder and garam masala powder.
7. Drain cooked gram and add to pan.
8. Stir till well blended.
9. Drain rice and add to pan.
10. Cook khichdi for 10 to 15 minutes till water is absorbed and rice is tender.
11. Remove pan from heat and leave covered for 5 minutes.
12. Garnish with coriander leaves.
13. Serve hot.
