Mediterranean Lentil Salad ~ Saboot Masoor Dhal Salad

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I tasted this Mediterranean salad at a restaurant for the first time and immediately thought it would be a great addition to the usual salads I make at home. Other than the taste what I like about this salad is that I get to include both vegetables and protein in one salad which is always a plus since we are vegetarians and protein is the one thing I feel can easily be overlooked in our diet.

Another thing I like about this salad is that it is very simple to make and can be made ahead of time.... actually needs to be made ahead of time to provide time to chill making it a good salad to include in the menu when entertaining

Click here for a printable view of this recipe

Ingredients and method to make the Mediterranean salad.
1 cup dry lentils (saboot masoor dhal)
1/2 of a large onion or 1 small onion (cut very fine) (see notes) (pyaaz)
2 medium tomatoes (cut very fine) (tamatar)  (optional)
1 bell pepper de-seeded and cut fine (capsicum/ simla mirch) (can be substituted with 6 to 8 mini peppers)
1 large carrot grated (gajar)
3 small green chillies (cut very fine)(or according to taste) (hari mirch)
3 tsp extra virgin olive oil
3 tsp lemon juice (or to taste) (nimbu)
salt to taste(namak)
3 Tbsp finely chopped cilantro (coriander leaves/ hara dhania)

Wash the dry lentils and drain.

Cook lentils in little water (I used about 1 1/2 cups) on medium heat until the lentils are cooked and the water has evaporated.Take care that the lentils are separate and not mushy. Alternatively these lentils can be cooked in a microwave safe dish in the microwave too. It cooks pretty fast and the lentils retain their shape well this way. Keep cooked lentils aside until completely cool

Mix together chopped onion,tomatoes,grated carrot and salt and keep aside.

Heat olive oil and add the chopped green chillies to it and saute until the chillies start turning brownish.Pour the oil with the green chillies on the mixed vegetables.

Once the lentils are completely cool add the mixed vegetables to it, salt to taste and lemon juice to it and mix well.

Finally add the cilantro for garnish and refrigerate this entire salad for about 3 to 4 hours before serving.

Always serve this salad cold.Serve this salad with soup of choice

Serves about 3-4.

Notes:
This salad tastes best when made with extra virgin olive oil.

Do not mix the vegetables with the lentils if the lentils are warm since they are more difficult to handle then and tend to break.

The onions can be omitted and the salad can be made without it too

In case you are not using green chillies in the salad just mix the olive oil and lemon together and pour on the salad,no need to heat the olive oil.

If you are looking for salad recipes, here are a few more

Vegan Cucumber Salad ~ Khira salad

Vegan Peanut Salad ~ Mungphali salad

Spinach in yogurt salad ~ Palak Raita

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Wheat Barley Sesame crackers

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Crunchy snacks are one of my favorite category of snacks.Sadly though most of the crunchy snacks I really like are deep fried *sigh* like murukku, thattai and other bakshanam (deep fried snacks from South India) In a bid to snack healthier I normally keep a lot of low fat dry fruits like raisins and dates at hand to snack on when the mood for munchies hits...but sometimes raisins and dates just do not cut it :)

This past week I wanted to try my hand at making crackers at home that were healthy,low fat as well as tasty and crunchy.Quite a tall order from something as little as crackers :) I looked around for recipes but did not find anything that fit in with the ingredients I had in mind.

As a result I just made up this recipe as I went and was happy with the results.The crackers turned out to be crisp and strong enough to be used with any dip.All the ingredients I used are healthy other than the small amount of butter for flavor that can easily be omitted and replaced by olive oil



Here is another view of the crackers...

Click here for a printable view of this recipe

Ingredients and method to make Wheat Barley Sesame crackers
1 cup unbleached wheat flour (atta)
1/2 cup barley flour
3 tbsp cornmeal
1 1/2 tbsp toasted wheat germ (optional)
2 1/2 tbsp chick pea flour (besan)(gram flour)
1/2 tsp baking powder
1 1/8 tsp salt ( or according to taste)
1/4 tsp chilli powder ( or according to taste)
2 tbsp sesame seeds

4 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp butter (slightly softened)
1/2 cup water (approximately) + 3 tbsp water if required

extra flour for dusting

Pre heat oven to 350 deg F

Mix together all the dry ingredients well.

Add olive oil,honey and butter and mix well.

Add water a little at a time and knead the dough until it is soft and pliable but not at all sticky.

Divide the dough into four equal parts

With the help of a little flour for dusting roll out each part into as thin and evenly as possible.Try not to make some parts thinner than the others as this will cause some of the crackers to darken more

Slightly score lines vertically and horizontally on the dough creating little squares but do not break it off.

Line a cookie sheet with parchment paper or aluminium foil and gently place the rolled out dough on it.

For this quantity you may need two cookie sheets or make it in two batches

Bake for about 7 to 12 minutes until slightly browner.Check frequently after about five minutes since it will depend on the thinness of the cracker.

Cool and break it off at the lines scored earlier and store in a air tight container.

Notes:

With this amount of chilli powder the crackers are not really even mildly spicy so in case you like it spicier increase the quantity of chili powder to 1/2 tsp

When serving as an appetizer be sure to have your favorite dip or some cheese to go with this.

Alternatively you can use a cookie cutter to create crackers of different shapes.



This is my entry into the Culinarty Original recipe Event being hosted by Lore

This is also my entry into the Sunday Snacks Event being hosted by Hima with the theme Bake It

Now on to other things,

Divya , Sireesha and Sripriya have awarded me the perfect blend of friendship award. Thanks so much to all three of you.



I would in turn like to pass this on to Rajee , Swati , Valarmathi , Vij , Pam and Rachel

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Low fat Microwave Potato chips

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Savory Sesame Rice (Ellu saadam)

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Have you ever noticed how sometimes when we are experimenting in our kitchen we add a little of this and a little of that and the resultant dish is surprisingly tasty and a huge success.This always used to frustrate me in the past...why frustrate, you wonder when this is something to be happy about...well because sometimes I used to remember to write down the recipe while it was still fresh in my mind and sometimes I used to put it off and later would not be able to recall the exact measurements. Which of course means that when requested to make the dish again I would not be able to achieve the exact same results because the proportion of ingredients would vary slightly, hence the frustration.Now though since I began a food blog I diligently measure and write down everything I add to a dish.The benefit is that when I want to make the same dish again I just visit my own blog :)

During one of my chats with my mother in law over the phone we were discussing all the ways that sesame could be used in every day cooking when she quickly gave me two ways.One as a sweet sesame rice that I haven't yet tried and the other a savory sesame rice that I give below.I went with my gut for the quantities of each of the ingredients(since she had just given me the ingredients) and was very happy with the results of this experiment.This simple,quick and tasty dish was a very nice change from the usual types of rice dishes we make and can be served with the traditional kootu to make a complete meal.

Click here for a printable view of this recipe

Ingredients and method to make the savory sesame rice.

4 1/2 cups cooked long grain Brown Rice
salt to taste
1/8 tsp asafoetida (hing) (optional)

To be ground into powder
2 tbsp coriander seeds
6 tbsp sesame seeds
1/2 tbsp fenugreek seeds (methi seeds)
3 dry red chillies

For tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp split black gram lentil (udad dhal)

Dry roast coriander seeds,sesame seeds, fenugreek seeds and dry red chillies separately until each of them turns browner (in case of red chillies dark red) and keep aside.

When cool grind the above ingredients together into a reasonably fine powder (it does not have to be ultra fine)

In a large pan heat oil and add mustard seeds and split black gram lentil. When the mustard seeds splutter and the lentil starts turning reddish,add asafoetida to it.

Lower the heat and add the cooked rice and salt to taste.

Finally add the ground powder and mix well.

Serve hot with curry of choice,salad of choice or just plain yogurt and papads.

Serves about 2 to 3

Notes:

You can easily make this using white long grain rice too

In case you are making this with white rice, reduce the amount of red chillies since white rice will not absorb as much spice as brown rice.

Also remember that the rice has to be cooked such that each grain is separate.

Related Recipes:
Bisi Bele Bath (Rice Lentil and Vegetable dish)

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Zucchini and Split green pea soup

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Fall is here.....well not officially yet but in my neck of the woods the temperatures are dropping,there is a nip in the air and the air is decidedly brisk. For me all of these things are reasons to celebrate since fall is one of my favorite seasons and something I look forward to, especially on the hottest days of summer. Cooler weather also brings with it a craving for hot filling soups at meal times. Yesterday to celebrate the "unofficial" start of fall I decided to make some zucchini soup.

I got this basic idea of using lentils and zucchini together from one of my cookbooks and I adapted it to suit my palate and spiced it up a little.The end result was a smooth,creamy and slightly spicy soup that I enjoyed and will definitely include in my roster of frequently made soups.

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Ingredients and method to make Zucchini and Split green pea soup

1 yellow onion ( chopped into small pieces )
3 cups of zucchini peeled and chopped into cubes (about 3 large zucchini )
2 tbsp grated ginger (or to taste)
1 cup split dried green pea lentils (washed and drained)
1/8 tsp turmeric powder (optional)
1/8 tsp chilli powder (optional) (or to taste)
3 cups vegetable stock or water
2 tbsp extra virgin olive oil (can be substituted with any other oil)
salt to taste.
a little ground black pepper or red pepper flakes (optional)

Heat oil and add onions to it and saute until tender and transparent.

Add grated ginger,washed green peas,turmeric powder,chili powder,salt and water to this and let it simmer on medium heat until the peas are almost cooked.

Add zucchini and simmer for a little longer until the zucchini is cooked and soft. 
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Cool this slightly and process in a blender in batches until the entire mixture is pureed.

Reheat on low to medium heat and add more water if required to achieve required consistency and serve hot with crushed black pepper or red pepper flakes.

Serves about 3 to 4

This is my entry into the FIC-Green being hosted by Sunshinemom

This is also my entry into the Salad Starter Soup Event being hosted by EC

Since this soup is low in fat and protein rich too I am sending this over to the Diet Foods event being hosted by Divya

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Red Bell Pepper Soup

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Cumin Rice ( Jeera Rice )

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Jeera rice (Cumin rice) is a simple and delicious rice variety that made its way into my kitchen courtesy of my father in law.He tasted this rice at a restaurant and wanted to replicate it at home,as a result, on one of those occasions when the entire family seemed to be tinkering in the kitchen we landed up making this rice for the first time.

Since then this has been a regular feature in my kitchen. Combine this with any curry and you have a flavorful, delicious meal. Try this when you have some side dishes that tend to be heavier and you want something more flavorful than just plain rice and an alternative to the usual pulao or biryani.



Click here for a printable view of this recipe

Ingredients and method to make the Cumin Rice (Jeera Rice )
1 1/2 cup long grain basmati white rice
2 Thai or Indian variety green chillies (cut lengthwise)(optional or according to taste)
1 and 1/2 tsp cumin seeds
3 tsp clarified butter (ghee/nei)
salt to taste

Place the rice in a large bowl, fill with water and swirl with hand and drain water. Do this a couple of times. Fill the bowl with 1 and 3/4 cup of water and allow to soak for 15 to 20 mins. Proportion of water to rice is 1 and 1/4 cup of water for 1 cup of rice.  Pressure cook the long grain basmati rice with soaked water until cooked but with each grain separate. When the pressure subsides, open pressure cooker, remove rice and allow it to cool a little.

For rice cooker instructions scroll to the end of the recipe

In a large heavy bottomed pan heat the clarified butter and add the cumin seeds to it.
When the cumin seeds sizzle, add green chillies and stir a few times
Add the cooked rice and salt and mix well.

Serve with curry of choice.
Serves about 3 to 4.

Notes:
Oil can be used instead of clarified butter but this rice tastes best when made with clarified butter.

Variations:
Chopped red onion (about 1 small one for this quantity of rice) can be sauteed along with the green chillies for a slightly different flavor.

Rice Cooker Directions:
If using the rice cooker, wash and drain rice as mentioned above and place the rice in the rice cooker along with water in the ratio of 1 : 1.5 cups. That is for 1 cup of white rice, use about 1 and 1/2 cups of water. Allow the rice to soak for 15 to 20 mins, then set the cooker to white rice settings. When the rice is ready,allow to cool slightly. Place a small pan on medium heat and heat clarified butter/ oil, add cumin seeds, then green chilies as mentioned above, then pour the entire clarified butter + cumin seeds on the cooked rice. Add salt to taste, mix gently and serve. 

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Potatoes and Peas curry ( Aloo matar )

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There is something about potatoes,it is always well liked and well recieved by people of all ages. As a result when I am entertaining and in doubt as to what the guests will like I try and include at least one dish with potatoes and find that it always works.The other benefit of potatoes is that there are so many ways in which it can be made,it works with all kinds of cuisine.

Last week on one such occasion when I was planning to entertain and inevitably one of the dishes being planned turned out to be something with potatoes I thought of making it as aloo matar (peas and potatoes ). Authentically Aloo matar is from the northern part of India and is usually a gravy based dish that is flavored by garam masala.Some variants of this dish include either a little cream or yogurt too.

For a change I wanted to try and vary the spices used in making this dish as I was not very much in the mood for a gravy flavored by garam masala and also wanted to exclude the cream and I am glad I did..so much so that I think I may not go back to making aloo mutter in the old style again.........maybe....but then again who knows for sure....

Click here for a printable view of this recipe

Ingredients and Method to make the Aloo Matar curry

6 cups of white potatoes peeled and cubed (approximately 6 to 8 large potatoes)
3 cups peas
3 small tomatoes (chopped finely)
1/4 tsp turmeric
1/2 tsp chili powder (or according to taste)
salt to taste

2 tbsp oil
handful of cilantro cut fine for garnish.
water as required to achieve desired consistency

To grind into paste for the for the masala paste

1 yellow onion
1 tbsp khus khus
1 tbsp coriander seeds
15 peppercorns
1 1/2 tsp cumin seeds
1 inch ginger
4 red chillies (or according to taste)
1 clove
1 tbsp grated coconut
1/2 tsp minced garlic

Grind all the items mentioned for the masala paste into a fine paste. For this, powder the dry ingredients first until it is almost fine powder, then add the onions and other wet ingredients and grind to a smooth paste adding water if required to move the blades. Keep this paste aside.

Cook the peeled and cubed potatoes on the stove top or the microwave for a few minutes so that it is almost cooked. I do this in the microwave by sprinkling a few drops of water and cooking for a few minutes.

Heat oil in a large heavy bottomed pan and add this ground paste to it and saute for three to four minutes until the paste is almost dry on medium heat. Take your time with this step to ensure that the onion loses its raw taste in this process.

Add the chopped tomatoes and saute until the tomatoes are softened.
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Add turmeric powder,chili powder, semi cooked potatoes and green peas.

Mix well, add water and salt and simmer until the peas are soft and cooked.

Garnish with chopped cilantro.Serve hot with rice or roti's

Notes:
In case you like the gravy to be on the thinner side increase the quantity of water.
You can easily halve this recipe to make a smaller quantity.
Serves about 6

Related Recipes:
Potato Khara curry (south Indian style dry curry)

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Sugarless Banana oat raisin cookie

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Making a sweet but sugarless cookie has long been something I have been wanting to make successfully. To this end I have been experimenting with honey,agave nectar and maple syrup as some of the sugar substitutes in my baking .

This last week I made oatmeal cookies with banana and raisin in which I completely eliminated the sugar and yet found the cookie to be sweet enough.These cookies are soft and chewy and are also fairly healthy as they have oatmeal in them.Try this recipe if you are looking to make a guilt free ,healthy and tasty snack.

Click here for a printable view of this recipe

Ingredients and Method to make the sugarless banana oat raisin cookie
1 cup all purpose flour
1 cup quick cooking oat meal
3/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder

1/4 cup raisins
1 cup mashed banana (about 2 ripe ones)
1/2 cup honey
2 tbsp butter (melted)
1 tsp vanilla essence

Preheat oven at 350 deg F

Mix together all the dry ingredients items 1 through 5.

Add the rest of the ingredients and mix well.

Keep aside for about 15 to 20 minutes allowing for the oats to soften.

Line a baking sheet with parchment paper.

Spoon a little mixture into the baking sheet about an inch apart.

Bake for about 15 to 20 minutes until browned.

Cool on a wire rack and store in an airtight container.

Yields about 22 cookies

VG from My Household Capers has passed on the Arte Y Pico award to me.Thanks so much VG. This award comes with some rules too so here goes

The rules of the award are:

1. Choose five blogs you consider deserving of this award. (Creativity, interesting material, etc.)

2. Each award includes the name of the owner of the blog and his/her link.

3. Each award winner has to show the award and put the name and link to the blog that has given her or him the award itself.

4. Award winner and the one who has given the prize have to show the link of “Arte y Pico” blog, so everyone will know the origin of this award.

I would in turn like to pass on this award to
Sowmya , Anjali , Aparna , Cham and Divya

Related Recipes:
Nan Khatai

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Chick pea and wheat flour Indian flat bread ( Besan Roti )

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Trying out different types of roti's /parathas ( Indian flat bread) is something I enjoy since this is a simple and easy way to include some variety in my diet and also offers some opportunity to use different flours which sometimes do not get used as much.This recipe is an adaptation of mine from a recipe I found in a book aptly named "Roti" by Sangeeta Khanna.

The good thing about this roti is that it does not require a lot of ingredients,almost all of the ingredients required are those that I always keep in hand making it easier for me to proceed with making this quickly.This roti works well with any Indian curry or with dhal/raita combination too.

Click here for a printable view of this recipe

Ingredients and method to make the Roti
1 cup wheat flour (atta)
1 cup chick pea flour (besan)
1/2 tsp chilli powder (or according to taste)
1/2 tsp Carom seeds (ajwain)
1/2 cup coriander leaves chopped fine
1 tsp oil
salt to taste (approx about 1 tsp)
Approximately about 1/2 cup of water

Flour for dusting
A little oil to apply on paratha's

Mix together all the dry ingredients above. Add oil to it and mix well.

Add water to the flour slowly and knead until soft and pliable dough is formed.This dough should not be sticky but soft.

Keep aside for about half an hour.Make lemon sized balls of the dough.

Using flour for dusting roll out the lemon sized ball into a circle to desired thickness.

Cook on a flat griddle/skillet on medium heat.Apply a few drops of oil on the side facing upwards and flip over to cook the other side.Apply a few drops of oil to the other side too.

Serve hot with tofu palak or curry or dhal.

Yields about 10 to 12 medium sized roti's

Notes:
In case the dough feels sticky add a little more flour to it.

These roti's taste best when fresh and hot so it would be better if you could make the number of roti's needed and store the rest of the dough in the refrigerator.

The dough can be stored in the refrigerator for 3 to 4 days

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Radish Roti

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Cabbage Green Peas Curry

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Cabbage is one of those vegetables that is touted for its cancer fighting properties and also has significant amounts of Vitamin C, fiber and potassium. For calorie counters an interesting fact about cabbage is that it is one of those vegetables that has fewer calories in comparison to other vegetables and it is said to speed up metabolism too. Another little known fact about cabbage that I learned recently is that cabbage is a muscle builder, blood cleanser and eye strengthener. Really who would have thought that cabbages were good for the eyes...

If reading all these health benefits of cabbage makes you want to try something with it right away, then here is a simple yet interesting and delicious curry that uses this vegetable. This dry curry is a traditional recipe originating from the southern part of India. This works well as a side dish with rice and sambar or even with any kind of phulkas/ rotis (Indian flat bread) or if you are in the mood, you can even just enjoy this curry on its own.......:)



Click here for a printable view of this recipe

Ingredients and Method to make the cabbage curry
6 cups green cabbage cut fine
2 1/2 cups frozen peas
1/4 tsp turmeric powder
salt to taste
5 to 6 tsp grated coconut (or even more if you like)

For tempering
1 tsp mustard seeds
1 tsp split black gram lentil
1 tbsp oil
4 to 5 curry leaves (optional)
2 red chillies cut into little pieces (or according to taste)

Add the cabbage and frozen peas to a heavy bottomed large pan, add turmeric and salt, mix well, close with a lid and cook these vegetables on a low heat WITHOUT adding water.Keep stirring from time to time. When cooked keep aside.

In a smaller pan, heat oil add the mustard seeds and the split black gram lentil to it,when the black gram lentil begins to turn reddish and the mustard seeds begin to pop,lower the heat and add the red chillies and curry leaves to the oil. Watch out as the curry leaves will cause some oil to splatter.

Add this oil to the cooked cabbage and peas and mix well.

Add the grated coconut to the vegetable as well and mix well. Serve hot with rice,sambar and pappads or with roti.

Serves 2 to 3
Notes :

In place of peas you can use cut carrots too.

Or you can use half peas and half carrots.

In case you do not require spice in your curry completely omit the red chillies

Now on to other things.

Sowmya, Dershana and Srilekha have all passed me the Good Job Award. Thanks to all three of you for thinking of me and my blog


I would in turn like to pass on this award to

Natashya , Cham , Laavanya , Srividya , Uma , Divya , Meera and Anjali.

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Bottle Gourd in Lentil coconut gravy curry ~ Dudhi Kootu ~ Lauki dhal

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Kootu refers to a type of curry that is commonly prepared in southern India.It includes one vegetable usually from the squash,melon or gourd family like white squash,white melon, bottle gourd or zuchini,at least one type of lentil and the flavor for this curry is imparted from coconut,cumin seeds and dry red chillies. This is not a very spicy curry though it could be made that way if you want and is usually served with a side of sambar or rasam and rice.It is not supposed to be runny,but at the same time it is not supposed to be too dry either,the gravy for the kootu is on the thickish side.

What I love about this dish aside from the simplicity in its taste is the three types of lentils,one cooked and mashed, another with a slight bite and the third used in tempering with a crunch all offering different textures and tastes. This curry is also delicious to eat on its own or can be served with indian flat breads like Roti/Chapatti



Click here for a printable view of this recipe

Ingredients and Method to make Dudhi Kootu

4 cups of bottle gourd (peeled and cut into small 1/2 inch pieces)
1/2 cup of split pigeon peas (Tur dhal/ tuvaram parappu )
1/4 cup of split chick pea lentil (Chana dhal/ kadalai parappu)
1/3 cup grated coconut (nariyal/ thengai poo)
3-4 dry red chillies (or according to taste)
3/4 tsp cumin seeds (jeera/ jeeragam)
2 cups of water or as needed
salt to taste (namak/ uppu)
1/4 tsp turmeric powder (haldi/ manjal podi)

For tempering
2 tsp oil
1 tsp mustard seeds (rai/ kadagu)
1 tsp split black gram lentil (udad dhal/ ulatham parappu)
a pinch of asafoetida (hing/ perungayam) (optional) 

Optional garnish
1 sprig of curry leaves (about 7 to 8 leaves)  (kadi patha/ karvapillai) 

Pressure cook the split pigeon peas with sufficient water until soft.  This can also be cooked on the stove top or in the microwave until soft and mushy. Mash the cooked lentil well and keep aside.

Grind the coconut, cumin seeds and dry red chillies adding very little water to a smooth paste. Keep aside.
y bottomed pan,add the split yellow chick pea at the bottom,then add the cubed bottle gourd, 2 cups of water, salt to taste, turmeric powder and cook on low to medium heat until both the lentil and the bottle gourd are soft but not mushy.

Add the cooked red gram lentil, the ground paste and mix well. Let this simmer for a few minutes. Adjust salt to taste.
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Heat the oil and add the mustard seeds and split black gram lentil, when the mustard seeds start spluttering and the black gram lentil starts turning red add pinch of asafoetida if using, stir once or twice then add this oil+mustard seeds+lentil combo to the cooked bottle gourd and mix well.

If planning to garnish, then tear curry leaves into smaller pieces and add on top of the curry. Mix well.
Serve hot. Serves 2 to 3

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Gujarati Khichdi ~ Simply seasoned rice and lentil dish

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Khichdi (pronounced as Khitch- dee) is a simple,wholesome and nutritious combination of lentils and rice that can only be described as comfort food. There are many variations of khichdi that are made in various regions of India. This version is from Gujarat, a state in the western region of India.  A classic combination with this khichdi is Gujarati kadhi. 

I first tasted this dish a few years back when my sister in law in Bombay made this for me. I loved it and asked her for her recipe.When she shared her recipe I was rather surprised that it was so simple and needed so little garnish and yet tasted delicious.This dish now features regularly in my menu and I make it,  at the very least,  at least once a month.

Click here for a printable view of this recipe

Ingredients and method to make the Khichdi

1 1/4 cup brown basmati (or white rice, see notes below) (chawal/ arisi)
3/4 cup split green mung bean with skin (mung dhal/payatham parappu)
4 cups of water

3-4 tsp clarified butter (ghee/nei)
1 tsp cumin seeds (jeera/ jeeragam)
1/8 tsp of asafoetida (hing/ perumgayam)
1/4 tsp turmeric powder (haldi/ manjal podi) (optional)
salt to taste (namak/uppu)

Wash the rice and lentils together and drain. Add four cups of water to the lentils and rice and pressure cook it until soft

If using the stove top simmer both the rice and lentil in sufficient water until soft and mushy.

Heat the clarified butter and add the cumin seeds to this. When it splutters, add the asafoetida and turmeric powder if using, then quickly add the rice and lentil mixture to this.

Add salt to taste and mix well. It is fine if in the process the rice and lentils get crushed slightly since for this dish does not require the rice and lentils to be separate.

A classic combination with khichdi is this Gujarati kadhi, but it can also be served with any kind of  curry, mixed vegetable sambar  and papads/ chips if you want :)

Notes:
You can use white rice too for this dish. Ideally short grain rice like sona masuri work well in this dish. For sona masuri in this dish, I usually use for 1 cup of rice about 3 cups of water. So for this proportion of rice and lentils, you would need about 4 and 1/2 cups of water, pressure cooked until soft. Proceed with the rest of the recipe in the same manner.

This khichdi tastes best hot or warm and does not taste as good when cold so be sure to serve it hot.

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