Vaghareli Khichdi

Ingredients

• 1/2 cup Short grain rice (or broken rice)
• 1/2 cup Arhar dal (toor dal or split pigeon peas)
• 2 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 2 Cloves
• 3 Black peppercorns
• 1 inch Cinnamon stick
• 1 Dried red chilies
• 1 small or 1/2 cup Red onion (chopped)
• 1/2 inch Ginger
• 2 cloves Garlic
• 1 Green chili
• 2 tablespoons Peanuts
• 1 medium or 1/2 cup Tomato (chopped)
• 1 cup Fresh tuvar dana (Green pigeon peas or lilva)
• Salt (to taste)
• 1/2 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chili powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Garam masala
• 2 1/2 cup Water (, for cooking khichdi)

Instructions

1. 1

   Wash dal, rice combined and soak for 15 minutes. After that discard the soaking water.

2. 2

   Crush the ginger, garlic and green chili into mortar and pestle. Keep it aside.

3. 3

   Heat the oil in a pressure cooker on medium heat. Once hot add mustard seeds, once they splutter add cumin seeds and let them sizzle.

4. 4

   Then saute in whole spices (cloves, peppercorns, cinnamon stick, dried red chilil) for 40-60 seconds.

5. 5

   Then mix in onion, crushed ginger, garlic, chili. Cook till onions are soft and translucent.

6. 6

   Now add peanuts, fresh tuvar dana and tomatoes. Mix well.

7. 7

   Add spice powders (turmeric powder, red chili powder, cumin powder, coriander powder, garam masala) along with salt. Mix and cook for a minute.

8. 8

   Now mix in soaked dal-rice and fresh 2 ½ cups of water.

9. 9

   Cover with lid, put the weight on and cook for 3-4 whistles on medium heat.

10. 10

    Then turn off the stove. Once pressure releases naturally, open the lid, mix and serve.