Khichudi
 
Ingredients
  • 1 cup red lentils
  • 1 cup rice
  • 2 dry red chilies,
  • ½ tsp cumin seeds
  • 2 tsp oil (I used EVOO)
  • 8 cups of water
  • 1 onion sliced
  • 1 large tomatoes cut in 4 pieces
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1" stick cinnamon
  • 2 pods green cardamom
  • 3 pods of crushed garlic
  • 1 tbsp ginger paste
  • 2 Thai green chilies
  • 1 Bay leaf
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp ghree
  • 1 tsp garam masala
Note: You can also add these vegetables - peas, potatoes, carrot and cauliflower. Cut them into large pieces and add. For example, cut a potato into halves, or add single large florets of cauliflower. I did not add any.
Instructions
  1. Wash and soak red lentils and rice (separately) for 5 minutes, then drain and discard the water.
  2. Make a paste of ginger and 1 green chili
  3. In a pressure cooker or a Dutch oven, heat oil
  4. Season with dry red chili.
  5. When it turns black, remove it.
  6. Now season with the left over red chili and cumin seeds.
  7. When the seeds start to crackle, add red lentils.
  8. Stir for a few seconds, and then add rice.
  9. Add water.
  10. Now, add the rest of the ingredients except of last two, ie, ghee and garam masala.
  11. If adding vegetables, add at this point.
  12. If cooking in pressure cooker, put the kid on and cook for 25 minutes.
  13. Let the pressure release of its own.
  14. If cooking in the dutch oven, then bring to a boil, and cook for 1 hour, covered, on low flame.
  15. Uncover and check. The rice and lentils should be soft and sticky. If not, cook for some more time until you reach desired consistency.
  16. Add ghee and garam masala.
  17. Serve hot.
Recipe by The Lady 8 Home at https://www.thelady8home.com/khichudi/