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Ṭoor | Arhar dal khichdi | Lentil Pilaf|Pilau

There are many types if khichdi made from various dal like Petite yellow lentil ( Mung dal), Split Bengal gram ( Chana Dal ), chilka daal and  Toor|Arhar dal ( Pigeon split peas ). Today we are here with the recipe of Toor Dal Khichdi/ Arhar Kichdi/ Khuli Khichdi. Normally at our home we call it has khuli khichdi because this is more or less like pulav but without vegetables. The major ingredients of this khichdi is Rice and Toor Dal. For detailed recipe please scroll down and skip  this part 😉

This is normally had  along with the combination of oil, dry red chili and Kadi. For people who doesn’t like too much of spicy can skip dry red chili, but I would suggest please give it a try because nothing can beat the combination of that along with kadi and Khichdi.

INGREDIENTS

To Garnish Khichdi with crispy chili

5 to 6 Tbsp of oil

Dry red chili as needed ( I took 6)

To Make Khichdi

1/8 cup oil

1/2 cup ṭoor dal ( Split pigeon peas) washed and soaked for atleast 20-25 minutes

3/4 cup basmati Rice soaked for atleast 20-25 minutes

2 cup water

1/4 tsp haldi

1 tsp chilli powder

1/2 tsp jeera

Pinch hing

Salt as per taste

To Make Kadi

The major ingredients to make kadi are buttermilk & besan ( Gram flour )for detailed recipe please click here

METHOD

Khuli Khichadi1

For Garnishing

In a cooker, heat the oil ( 5 to 6 Tbsp ),  then fry the dry red chili until they are crisp. Remove them with the oil in a bowl.

To Make Khichadi

Mix both soaked dal and rice together and add all the spices ( cumin,Chili powder, salt, Turmeric powder) on it. Add oil ( 1/8 cup of oil ) in the cooker once its hot lower the gas to sim ( also u can turn it off ) and then add pinch of asafoetida  followed by the mixture of dal and rice along with the spices. At this point turn the gas on or increase the flame to medium and mix everything well in the oil. Add water  and then close the cooker with the lid on high flame and turn off the gas when you hear one whistle and let it remain on the same burner until the pressure is released by itself.

To Make Kadi

Please click here to check recipe of KADI

Allow the cooker to cool and serve it hot along with Kadi and dry red chili and oil.

Pour the oil of red chili on the top of the Khichdi  and take the red chili small piece along with khichdi  and dip/ add Kadi to it and eat.. 🙂

Note: Normally mint powder is just before closing the cooker on the top of powder, but if someone does not like mint you can sprinkle it on the top when your eating.

Tips: You can actually add total quantity of oil mentioned under ingredients i.e., 5 to 6 Tbsp + 1/8 cup of oil together and heat the red chili and remove them when ther are crisp along with 5 to 6 Tbsp of oil, in that way the flavor of Dry red chili will also come when you eat plain Khichdi without Red chili.

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1 Comment

  1. Pingback: Lemon Green Chili Pickle- Keto – Foreveryfoodmaniac

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