If you’re the kind of person who likes to cook fancy meals but aren’t really familiar with home-cooked Indian dishes, then we’ve got just the recipe for you. Vidhi Doshi shares a recipe for ghar ki tadka khichdi that’ll taste just like how mom makes it. Here it is.
1/2 cup toor dal
1/2 cup rice
3/4 tsp turmeric powder
1 tsp cumin seeds (jeera)
1 green chilli, slit lengthwise
6-8 curry leaves (kadi patta)
1/4 tsp hing (asafoetida)
1/2 cup finely chopped onions
1 tbsp finely chopped garlic
1/2 tbsp ginger paste/grated ginger
1/2 cup finely chopped tomatoes
1 tsp red chilli powder
1/2 tsp coriander powder (dhania powder)
2 tbsps ghee
1 tsp cumin seeds (jeera)
5-6 curry leaves (kadi patta)
1 bay leaf (tej patta)
1/2 tbsp finely chopped garlic (use 1 tbsp if you want more flavour)
1 dried red chilly, broken into pieces
1/2 tsp red chilli powder
Wash the dal and rice and soak it in enough water for 20 minutes. Drain the water. Place in a pressure cooker, add 2.5 cups of fresh water, turmeric powder and salt to taste.
Pressure cook on a medium flame for 3 whistles. Then reduce the flame on low for 5 mins. Switch off the flame and let the pressure drop naturally before opening the pressure cooker. Mash the khichdi with the back of your spoon or use a whisk to mix lightly.
Now take a non-stick pan and heat the oil and add cumin seeds. Once they crackle, add the hing, curry leaves and green chilli and sauté for a few seconds only. Add the onions and sauté till they are translucent, it should take about 2 minutes. Add the ginger and garlic and sauté for 30 seconds to 1 minute on a medium flame. Make sure it doesn’t burn! Then add the tomatoes, mix well and sauté for 2-3 more minutes. If you think the tomatoes are burning, then add a pinch of salt to release their water, this will prevent them from burning. Add the chilli powder and the coriander powder and mix well for 30 seconds.
Add one cup of water to the khichdi and mix well. Add this to the tomato onion masala and cook for 1-2 or just when it comes to a boil. You can add more water if you want it more watery. Adjust the salt. Keep aside.
Take a small pan for tempering (tadka). Heat the ghee and add a tsp of cumin seeds. Once they crackle, Add curry leaves, garlic, dried chilli and bay leaf and sauté for a few seconds. Finally, at the chilli powder and keep it for a few seconds. Switch off the heat.
Add the tadka to the khichdi and mix well.
And there you have it! Wasn’t that easy? So, the next time mom isn’t home, feel free to cook this up yourself. Also, tell us how it turned out in the comments below.
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