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#dalkhichdi #restaurantstyle #dalkhichdirecipe #recipe #indianfood #dhirakatadka
Restaurant Style Dal Khichdi
Ingredients:
1 cup Toor Dal (Split Pigeon Peas)
1/4 cup Bengal Gram (Chana Dal)
1/4 cup Red Lentils (Masoor Dal)
1 tbsp Ghee
1 tsp Cumin Seeds
1 inch piece of Ginger
1 Green Chilli, slit
Turmeric Powder
3/4 cup Basmati Rice, cooked
First Tadka:
1 tbsp Ghee
1 medium Onion, chopped
1 medium Tomato, chopped
1 tsp Garlic, minced
1 tsp Ginger, minced
2 Green Chillies, chopped
Salt to taste
2 Dry Red Chillies
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Salt
1 tsp Coriander Powder
1 tsp Garam Masala
1/2 tsp Dry Mango Powder (Amchur)
1 tsp Kasuri Methi (Dried Fenugreek Leaves)
1/2 tsp Lemon Juice
1/4 cup Fresh Coriander, chopped
Cooked Dal
Cooked Rice
Second Tadka:
1 tbsp Ghee
2 Dry Red Chillies
1/2 tsp Asafoetida (Hing)
1 tbsp Birista (Fried Onions)
For Smokey Flavor:
Charcoal
Ghee
Onion
Method:
Wash all dals and soak for at least 30 minutes. Skip chana dal if preferred. Pressure cook for 4 whistle the soaked dals with ghee, cumin seeds, ginger, green chilli, and turmeric powder.
For the first tadka, heat ghee in a pan, sauté onion, tomato, green chilli, ginger, and garlic until soft. Add water as needed and then add the cooked dal along with its gravy. Mix well and add all the dry masalas. Add cooked rice and simmer for 2 minutes. Finish with lemon juice, fresh coriander, and kasuri methi.
For the second tadka, heat ghee in a pan, add dry red chillies, asafoetida, and birista. Pour this tadka over the prepared dal khichdi.
For the smokey flavor, heat charcoal until it burns nicely. Place a small steel bowl in the serving bowl, place onion in one part, and hot charcoal in another. Add ghee over the charcoal and cover with a lid. Your Restaurant Style Dal Khichdi is ready!