Скачать с ютуб 2 Ways Khichdi | Dal Khichdi | Masala Khichdi в хорошем качестве

2 Ways Khichdi | Dal Khichdi | Masala Khichdi

#recipe #khichdi #vegetarian Dal Khichdi Servings - 2 - 3 INGREDIENTS Split pigeon peas - 115 grams Rice - 115 grams Water - 500 milliliters Water - 500 milliliters Turmeric - 1 teaspoon Salt - 1 teaspoon Ghee - 2 tablespoons Cumin - 1 teaspoon Asafoetida - 1/2 teaspoon Garlic - 1 teaspoon Ginger - 1 teaspoon Green chili - 1 teaspoon Onions - 80 grams Tomato - 80 grams Red chili - 1 teaspoon Coriander powder - 1 teaspoon Garam masala - 1 teaspoon Dry fenugreek - 1 teaspoon Coriander - 1 tablespoon Ghee - 1 tablespoon Cumin - 1/2 teaspoon Dry red chili - 1 PREPARATION 1. In a mixing bowl, add 115 grams split pigeon peas, 115 grams rice, 500 milliliters water and soak for 15 minutes. 2. Take a pressure cooker, add the soaked rice and split pigeon peas. 3. Add 500 milliliters water, 1 teaspoon turmeric, 1 teaspoon salt and cover it with lid. 4. Cook till you hear 2 - 3 whistles. 5. Open the lid and keep aside. 6. Heat 2 tablespoons ghee in a pot, add 1 teaspoon cumin and stir well. 7. Add 1/2 teaspoon asafoetida, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon green chili and saute for 2 - 3 minutes. 8. Then, add 80 grams onions and fry till translucent. 9. Now, add 80 grams tomato and saute till it turns soft and pulpy. 10. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well. 11. Cook for 3 - 5 minutes. 12. Add the cooked khichdi in it and mix it well. 13. Add 1 teaspoon dry fenugreek, 1 tablespoon coriander and mix it again. 14. Cook for another 3 - 5 minutes. 15. Remove it from heat and keep aside. 16. Heat 1 tablespoon ghee in a pan, add 1/2 teaspoon cumin, 1 dry red chili and stir for a minute. 17. Pour this tempering over the prepared khichdi. 18. Serve hot. Masala Khichdi Servings - 2 - 3 INGREDIENTS Rice - 130 grams Split mung beans - 130 grams Water - 550 milliliters Ghee - 2 tablespoons Cumin - 1 teaspoon Bay leaf - 1 Green cardamom - 2 pods Cinnamon stick - 1 inch Cloves - 3 pods Asafoetida - 1/4 teaspoon Ginger garlic paste - 1/2 teaspoon Green chili - 1 Onions - 85 grams Tomato - 160 grams Turmeric - 1/2 teaspoon Red chili powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Salt - 1 teaspoon Green peas - 60 grams Carrot - 60 grams Water - 1 litre Coriander - for garnishing PREPARATION 1. In a bowl, add 130 grams rice, 130 grams split mung beans, 550 milliliters water and soak for 10 minutes. Drain them and keep aside. 2. Heat 2 tablespoons ghee in a pressure cooker, add 1 teaspoon cumin, 1 bay leaf, 2 pods green cardamom, 1 inch cinnamon stick, 3 pods cloves and stir for 1 - 2 minutes. 3. Add 1/4 teaspoon asafoetida, 1/2 teaspoon ginger garlic paste, 1 green chili and saute for 1 - 2 ,minutes. 4. Then, add 85 grams onions and fry till translucent. 5. Now, add 160 grams tomato and saute till it turns soft and pulpy. 6. Add 1/2 teaspoon turmeric and stir well. 7. Add 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1 teaspoon salt and mix it well. 8. Now, add 60 grams green peas, 60 grams carrot and mix it well. 9. Cook the veggies for 5 - 7 minutes. 10. Then, add the soaked rice and split mung beans and mix it well. 11. Add 1 litre water and mix it again. 12. Cover it with lid and cook till you hear 2 whistles. 13. Remove the lid and mix ti well. 14. Garnish with coriander. 15. Serve hot.