Rice and lentils cooked in low pressure tempered with ghee and cumin seeds, curry leaves and other spices. Super healthy and good for digestion.
Ingredients:
1 cup basmati rice
3/4th cup split green moong lentils
4 cups water
1/2" ginger chopped
1 dry red whole chilli
1 tablespoon ghee
1 teaspoon oil
1 teaspoon cumin seeds
1/2 teaspoon caraway seeds-ajwain
salt to taste
2 cloves 1 cardamon 2 whole blac kpeppercorns
pinch of asafetida
1/2 teaspoon chilli powder
1/4th teaspoon turmeric powder
some curry leaves
chopped cilantro to garnish
Rinse the lentils and rice .
In a pressure cooker add oil and cumin seeds and the dry whole spices-cloves cardamon and peppercorn. Then add ginger and rest of the dried spices and salt. Then put the rinsed lentils and rice and add water. Close the pressure cooker lid and let it whistle 1 time and lower the gas. Once the pressure is down and steam is gone . Now for tempering in a small pan add ghee is warm add cumin seeds, ajwain-caraway seeds pinch of asafetida curry leaves and red chilli powder. Garnish with cilantro. Serve khichri with cold plain yogurt.
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