. 1 CUP TOOR (ARHAR DAL) WASHED & DRAINED.
. 1 CUP RICE / DALIA WASHED & DRAINED
. 1/4 TURMERIC POWDER
. 1/2 ASAFOETIDA (HING)
. SALT TO TASTE
. 1 TSP OIL/ GHEE
. 2 CLOVE/ LAUNG
. 25mm OF CINNAMON ( DALCINI )
. 1 SLIT GREEN CHILLI
.6-8 CURRY LEAVES
. 1 TSP JEERA
.1/2 CUP ONION CHOPPED
. 2 TBSP FINLY CHOPPED GINGER
. 1/2 CUP CHOPPED TOMATO
.3/4 TSP CHILLI POWDER
1- TO MAKE DAL KHICHADI, COMBINE THE TOOVAR DAL, RICE, TURMERIC POWDER , 1/4 TSP OF ASAFOETIDA , SALT AND 5 CUPS OF WATER IN A PRESSURE COOKER , MIX WELL AND PRESSURE COOK FOR 3 WHISTLES.
2 . ALLOW THE STEAM TKEO SCAPE BEFORE OPENING THE LID. KEEP ASIDE.
3 . HEAT THE GHEE / OIL IN A DEEP NON STICK KADHAI , ADD THE CLOVES , CINNAMON, PEPPERCORNS , RED CHILLIES AND CUMIN SEEDS AND SAUTE ON A MEDIUM FLAME FOR A FEW SECONDS.
4. ADD THE REMAINING 1/4 TSP OF ASAFOETIDA , GREEN CHILLIES , CURRY LEAVES , ONIONS AND GARLIC AND SAUTE ON A MEDIUM FLAME FOR 1 MINUTE.
5. ADD THE TOMATOTES , A LITTLE SALT AND CHILLI POWDER AND SAUTE ON A MEDIUM FLAME FOR ANOTHER 1 MINUTE.
6, ADD THE COOKED RICE- DAL MIXTURE AND 1/4 CUP WATER .MIX WELL AND COOK ON A MEDIUM FLAME FOR 2 MINUTES , WHILE STIRRING OCCASIONALLY.
7. SERVE THE DAL KHICHADI IMMEDIATELY.
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