Name: Tur Dal Khichda recipe by Anju Bhagnari at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup basmati rice or semi brown rice; 3/4 cup tur dal; 1 large onion, chopped finely; 1 tomato, chopped; 1 green chilli; Salt to taste; 1 teaspoon red chilli powder; 1/2 teaspoon haldi; 3 tablespoon oil; For tempering- 1 teaspoon mustard seeds; 1 teaspoon jeera; 10 to 12 curry leaves; 1 dried red chilli, whole; To garnish - green coriander leaves, chopped

Ingredients Serving: 4

1 cup basmati rice or semi brown rice
3/4 cup tur dal
1 large onion, chopped finely
1 tomato, chopped
1 green chilli
Salt to taste
1 teaspoon red chilli powder
1/2 teaspoon haldi
3 tablespoon oil
For tempering- 1 teaspoon mustard seeds
1 teaspoon jeera
10 to 12 curry leaves
1 dried red chilli, whole
To garnish - green coriander leaves, chopped

Instructions

Wash and soak the rice and dal together for 30 minutes
Heat up oil in a pressure cooker.
Add in the onions and fry till colour changes to light brown.
Put in the tomatoes and cook till they turn soft
Add in the salt, red chilli powder, haldi and green chilli.
Drain the rice and dal and add to this mixture.
Fry for a couple of minutes only.
Add water, level being 3/4 or 1 inch above the rice and dal .
Water can be added later on too, to adjust the consistency we want.
Now, cook till 3 whistles on full flame.
Open on the pressure being released on its own.
Add more water if little bit watery or mushy consistency is preferred and bring to one boil.
Prepare the tempering by heating 1 tablespoon oil.
Add the mustard seeds and jeera.
Let them splutter.
Shut off the flame.
Toss in the curry leaves and whole red chilli.
These will get cooked in the hot oil.
Quickly pour over the ready khichda.
Garnish with coriander leaves and serve hot.

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