HOW TO MAKE DALIA TUR DAL VEG KHICHADI AT HOME.

INGREDIENT-

. 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

METHOD:-

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.