Tur Moong Tadka Masala Khichdi
Main Ingredients
2 cup basmati rice or any long grain indian rice
1 cup Split/skinned Pigeon peas (Tur Dal/Arhar Dal)
1/2 cup moong dal
1 medium onion sliced
4 5 curry leaves
1 tablespoon ginger garlic paste
2 green chilly cut into half half
Salt to taste
1/2 tablespoon zira
1/2 teaspoon turmeric powder
3 cups of water (each cup is measured at 240 ML)
1/2 cup of potato cubes -peeled
1/2 cup of french beanns - cut into 1/2 inche pieces
1 table spoon green peas (matar)
1 chopped riped medium size tamoto
Oil half cup
For tadka/Seasoning
2 tablespoon ghee
2-3 whole red chilli/kashmiri red chilly
1 inch size Ginger sliced
1/2 teaspoon Sesame seeds( til - optional)
1/4 teaspoon Mustard seeds ( rai )
3-4 curry lleaves
Method
Take pressure cooker n heat oil in it and cumin seeds (Jeera) and mustard seeds(Rai) splutter
Add onion and saute till it get light pink and add green chilly, curry leaves.
Add ginger, garlic paste n saute for 2 to 3minutes
Add potato cubes and French beans ,saute for 2 minutes
Add chopped tamoto
Add salt and turmeric in it n keep stirring it on low flame
Rinse the Rice and Mung Dal (skinned,split green gram) ,Tur Dal(arhar Dal/split pigeon peas -skinned)and wash them throughly
Mix them and add to pressure cook with 3 cups of water in cooker check salt,add if require,add ,few drops of ghee (this will make rice non sticky)
Cook till 4 whistle
switch off the flame and let it cool ,please donot open the lid of the cooker ,till pressure releases the lid(approximately 12 Minutes)
keep aside in wide mouthed dish
For sesaoning /Tadka
Take wok/Kadhai heat ghee,Add little edible oil Add sesame seeds(til), Mustard seeds (rai) Zeera (optional)
Add ginger sliced and Red chilli whole/ kashmiri lal Mirch,curry leaves ,let it splutter
Pour it in khichdi
Serve and enjoy
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