- Basmati Rice 2 cups
- Masoor Daal 1 cup
- Peeled Garlic cloves 10-15
- Onions 2
- Tomatoes 2
- Potato 1
- Turmeric 1 Teaspoon
- Chili powder 1 Tablespoon
- Garam Masala 1 Tablespoon
- Cumin powder 1 Teaspoon
- Coriander powder 1 Tablespoon
- Lemon 1
Take 2 Cups Basmati Rice and Soak for 10-15 mins. Rinse.
Take 1 cup Masoor Daal (Red Lentils) and soak for over 8 hours. Rinse.
Cut Onions and Tomatoes straight and thin.
Cut potato as desired.
Heat oil in a Wok or a deep pan.
Add Onions once the oil heats up. Add salt. stir.
*The adding of salt after putting onions gives the translucent look faster.
Add Garlic. Stir.
Add Turmeric, Red chili powder. Stir.
Add the Tomatoes, Potato and Masoor daal and stir well for 1 min.
Add Cumin powder and Coriander powder and stir well for 1 min.
Add Rice and add 4 cup water.
*Please remember that the standard measure of making a khichadi is
twice the amount of water against the rice taken.
Once the water boils, add Garam Masala and Lemon.
You can also add 2 Tablespoon Ghee to make it more softer. (Optional)
Cover with a lid till cooked or pressure cook for 3 whistles.
Remove lid, garnish with Tomato and Fresh Coriander and serve hot..:)