One fine day when I got tired of washing vessels after lunch, I decided to make khichadi for dinner. I really hate washing vessels, but you know there’s no gain without pain, well atleast a little pain. What! isn’t there a saying like that! So anyway..no house help and my overall frustration of having to wash vessels were the inspiration for this dish.
After lunch, as usual I started thinking about dinner. I had already decided to make khichadi (rice and yellow lentil porridge) but somehow I was not convinced to have such a light menu. I wanted something spicy and yet I knew it would be great if I didn’t have to wash a lot of vessels in the bargain.
And so here’s an idea for a perfect one pot meal which occurred to me while I was napping in the afternoon. I soaked some lentils and ta-da..spicy, tasty dinner and only one vessel to be washed.
Equipment and Utensils
Flat metal spoon
250 grams (1 cup) Basmati Rice washed
50 grams Lentils soaked for 3-4 hours
100 grams(1 medium) Onion cut into thin slices
100 grams Curd
1 tablespoon Ginger Garlic Paste
1½ teaspoon Salt
2 tablespoons Vegetable Oil
Few Mint Leaves
Whole Garam Masala
2 Bay Leaves
10-12 Black Pepper Corns
3-4 Green Cardamom
Dry Masala Powders
1½ teaspoon Red Chili Powder
1 teaspoon Garam Masala Powder
½ teaspoon Cumin Powder
1 teaspoon Dry Coriander Powder
1 teaspoon Fennel Seed Powder
Put oil in a pressure cooker and keep it on medium flame.
When oil gets hot add ingredients mentioned under the tag, ‘Whole Garam Masala’.
Add finely sliced onions and fry them well till they get a golden brown color.
Add ginger garlic paste and fry till raw flavor of garlic is gone.
Mix curd with all dry masala powders; mix it well and add to onion mixture.
Roast well till the oil get separated at the edges.
At this point add rice and lentils.
Throw in some mint leaves along with salt.
Mix 2 cups of water and check for seasoning.
Adjust the seasoning well because after this stage we are going to close the lid.
Close the lid, make the flame high and cook till 1 whistle.
After first whistle, lower the flame and keep it on lowest flame for 7 minutes.
Switch off the flame and let the pressure release on its own.
Now open the lid and mix gently using a fork.
Serve hot with cucumber mint raita.
Preparation Time: 5 minutes
Soaking Time: 3-4 hours
Cooking Time: 12 minutes
Number of Servings: 4
Total Calories: 1385.23 Kcal
Fat: 35.947 gm
Protein: 34.23 gm
Carbohydrates: 245.97 gm
Folic acid: 22.3 ug
Minerals: 4.01 gm