Instant Masala Khichdi Mix- ready to cook mix

Ingredients

• 2 cup Rice/chawal
• 1.5 cup Yellow Lentil / Moong Daal (dhuli huee)
• 3/4 tsp Red Chilli powder / Laal mirch powder
• 3/4 tsp Turmeric Powder / Haldi Powder
• 1 tsp Readymade Pickle Masala / Achar Masala (optional)
• 3.5 tsp Salt / Namak
• 20 Peppercorns / Sabut Kali Mirch
• 10 Cloves / Lavang
• 1 inch Cinnamon /daalchini
• 6 Green Cardamom / Hari Elaichi
• 1/3 cup Cashew Nuts / Kaju (broken into pieces)
• 2.5 tsp Ginger / Adrak (chopped)
• hand ful of Curry Leaves / Kadi Patta
• 8 Dried Red Chilli, Whole
• 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya (dried)
• 1 tsp Mustard Seeds / Rai *
• 1.5 tsp Cumin Seeds / Sabut Jeera
• 1/2 tsp Asafoetida / Hing powder
• 6 tbsp Cooking oil or ghee

Instructions

1. 1

   Wipe rice and lentil with a moist kitchen towel and then sun dry for just an hour.

2. 2

   How to dry the coriander -wash and chop the fresh coriander and then spread it on the paper napkin for a day so it will dry completely

3. 3

   Heat the pan and add the chopped ginger and dry roast till the moisture evaporates and IT look dry, then keep aside in a plate

4. 4

   Heat ghee in the pan and add the whole spices (Garam masala)and saute for few seconds then add cumin and mustard ,when cumin start crackling then add the cashew nuts, whole red chilies, asafoetida , ginger,curry leaves and stir for few seconds.

5. 5

   Now add the rice and yellow lentil in the pan and saute for about 5 minutes on low heat

6. 6

   Add salt, turmeric, chili powder and pickle masala and give a stir and remove from the heat.

7. 7

   Let it cool down completely then add the dried coriander leaves and mix.

8. 8

   Next day fill the khichdi mix in the glass jar or zip lock bags and store or carry on your tours and trips.

9. 9

   How to cook it- if you want to make a dry pulao kind khichdi then add 2.5 cups of water in 1 cup khichdi mix , and if you want a soft khichdi then add 3.5 -4 cups of water in a cup of khichdi mix.but it also depend on the quality of rice and lentil so adjust accordingly by trial and errors :)