How to make Brown Khichuri

Khichuri, traditionally prepared with yellow moong daal and white rice as main ingredients.

Preparation Time: 10 mins (+20 mins for soaking) | Cooking Time: 20 mins | Serves: 2

Ingredients

- 1/2 cup brown rice
- 1/2 cup mixed moong and moth daal
- 1-2 green/red chillies, chopped
- 1 clove of garlic, finely chopped
- 1/2” ginger, finely chopped
- 1 onion, chopped
- 2 tomatoes, pureed (or 5 tbsp tomato puree)
- a pinch of hing (asafoetida)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- Salt to taste
- Lemon juice to taste
- 2 tsp ghee

Method

-Wash the rice and daals under running water. Soak in 3 cups of hot water for 20 minutes.
-Heat ghee in pressure cooker. Add hing and cumin seeds. When the seeds start to sputter, add chopped onion. Sauté the onion for a minute.
-Add chopped ginger, garlic and chillies to the onions. Sauté for 5 mins.
-Add the tomato puree and all the spices. Mix well. Sauté for a minute and then add the soaked rice and daal along with the water they were soaked in. Pressure cook for two whistles.
-Remove from heat and let the steam escape on its own before opening the cooker.
-Serve hot with some papad and pickle.