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Monday, June 8, 2015


Tur Moong Tadka Masala Khichdi

Main Ingredients

2 cup basmati rice or any long grain indian rice 

1 cup Split/skinned Pigeon peas (Tur Dal/Arhar Dal)
1/2 cup moong dal
1 medium onion sliced 
4 5 curry leaves
1 tablespoon ginger garlic paste
2 green chilly cut into half half
Salt to taste
1/2 tablespoon zira
1/2 teaspoon turmeric powder
3 cups  of water (each cup is measured at 240 ML) 
1/2 cup of potato cubes -peeled
1/2 cup of french beanns - cut into 1/2 inche pieces
1 table spoon green peas (matar) 
1 chopped riped medium size tamoto  
Oil half cup

For tadka/Seasoning 

2 tablespoon ghee

2-3 whole red chilli/kashmiri red chilly

1 inch size Ginger sliced 

1/2 teaspoon Sesame seeds( til - optional) 

1/4 teaspoon Mustard seeds ( rai )

3-4 curry lleaves 


Take pressure cooker n heat oil in it and cumin seeds (Jeera) and mustard seeds(Rai) splutter 

Add onion and  saute till it get light pink and add green chilly, curry leaves.

Add ginger, garlic paste n saute for 2 to  3minutes 

Add potato cubes and French beans ,saute for 2 minutes 

Add chopped tamoto 

Add salt and  turmeric in it n keep stirring it on low flame

Rinse the  Rice and  Mung Dal (skinned,split green gram) ,Tur Dal(arhar Dal/split pigeon peas -skinned)and wash them throughly

Mix them and add to  pressure cook with 3 cups of  water  in cooker check  salt,add if require,add ,few drops of ghee (this will make rice non sticky) 

Cook till  4 whistle

switch off the flame and let it cool ,please donot open the lid of the cooker ,till pressure releases the lid(approximately 12 Minutes) 

keep aside in wide mouthed dish

For sesaoning /Tadka

Take wok/Kadhai  heat ghee,Add little edible oil Add sesame seeds(til), Mustard seeds (rai) Zeera (optional) 

 Add ginger sliced and Red chilli whole/ kashmiri lal Mirch,curry leaves ,let it splutter 

Pour it in khichdi 

Serve and enjoy