Name: Burnt Garlic, Caramalized Onions Moong Dal Khichdi recipe by Anju Bhagnari at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup moong dal; 1 cup rice; 2 onions, sliced; 1 tomato, pureed; 1 green chilli, chopped; 1 teaspoon meat masala ( masala is veg only ); 1/2 teaspoon pav bhaji masala; Salt to taste; 1/2 teaspoon red chilli powder; Turmeric powder- 1/4 tsp; 1 teaspoon mustard seeds; 1 teaspoon jeera; 4 to 5 garlic cloves, chopped finely; 4 tablespoon oil; 7 to 8 cups water or as needed

ABOUT Burnt Garlic, Caramalized Onions Moong Dal Khichdi RECIPE

I love garlic in almost everything, but in my dals too much....On top of that, caramalized onions add to the texture and taste

Ingredients Serving: 4

1 cup moong dal
1 cup rice
2 onions, sliced
1 tomato, pureed
1 green chilli, chopped
1 teaspoon meat masala ( masala is veg only )
1/2 teaspoon pav bhaji masala
Salt to taste
1/2 teaspoon red chilli powder
Turmeric powder- 1/4 tsp
1 teaspoon mustard seeds
1 teaspoon jeera
4 to 5 garlic cloves, chopped finely
4 tablespoon oil
7 to 8 cups water or as needed

Instructions

Wash and soak the rice and dal for 1 hour.
Heat 2 tablespoon oil in a pressure cooker.
Add 1 1/2 sliced onions, keeping some for caramelizing later on
Let cook till soft
Add the tomato puree.
Cook till it changes colour.
Add in the mustard seeds and jeera.
Let them cook for a bit.
Put in all seasonings like pav bhaji masala, meat masala, red chilli powder, haldi, salt, green chilli.
Stir fry for about 20 seconds.
Drain the rice and dal and add to the fried mixture.
Stir fry for a couple of minutes.
Add in water and cook for 3 whistles on full flame (The water level should be about 3/4 inch above the rice and dal mix. ).
Let stand till the pressure releases.
Prepare the tempering - Heat 2 tablespoon oil in a non stick pan.
Keeping the flame high, add in the remaining onions.
Stir fry continuously and let them get fried and caramelized.
Don't let them get burnt.
Toss in the garlic too.
Let it change colour.
Shut off the flame and drain them on a tissue paper.
Open the cooker.
Add 1 to 1 1/2 cups water.
Let it come to a boil on full flame.
Shut off the flame.
Remove the khichdi in a big serving bowl.
Sprinkle the onion and garlic all over.
Serve hot.

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