Bangalore Style VEG KHICHDA Recipe | أرز مع عدس | खिचड़ा | DECCAN’S PAKWAN

Ingredients :
1. Rice: 500g
2. Split Bengal gram (Chana dal): 50g
3. Pigeon pea lentil (Toor dal): 50g
4. Red lentil (Masoor dal): 50g
5. Split black lentil (Urad ki dal): 50g
6. Split green lentil (Moong dal): 50g
7. Hyacinth bean (Ballar Dal): 50g
8. Black Gram (Soaked Chane): 100g
9. Oil: 1 cup
10. Onions (sliced): 4 medium
11. Ginger Garlic paste:4 tsp
12. Tomatoes (sliced): 2 medium
13. Green Chillies: 6no
14. Coriander leaves (chopped): 1 cup
15. Mint leaves (chopped): 1 cup
16. Green cardamom: 2
17. Cloves: 4
18. Cinnamon: 2pieces
19. Salt: 2tbsp
20. Red chili powder: 2tsp
21. Kashmiri chili powder: 1tsp
22. Turmeric: 1tsp
23. Coriander Powder: 2tsp
24. Bay leaves: 2
25. Garam Masala: 1 tsp
26. Water: 2L

Process
1. Mix all the lentils & Washed them.
2. Wash the Rice & soaked it for half an hour.
3. In a Pressure Cooker add washed lentils, salt, Turmeric & Pressure cook for 2-3 whistles & Keep them aside.
4. Heat oil in a pan adds whole garam masala & Onion.
5. Fry on high heat for around 8mins till the onions are light brown.
6. Now add the Ginger & Garlic Paste mix and fry on low heat for 2-3mins.
7. Add the Turmeric, Red chili powder, Coriander powder mix and fry on medium heat for 3mins.
8. Now add the sliced tomatoes, mix them well and cook on medium to low heat for 4-5mins till soft.
9. Add mint & coriander leaves & cook on low heat for 2mins till oil separates.
10. Add Water Close the lid & once the water starts boiling add Soaked Rice stir it well.
11. Continue to boil it on high heat, after 8-9 minutes when the rice is almost done (80%).
12. Mix Cooked Rice & Cooked Lentils, add water & cook for 10-15min on a medium flame.
13. Add Garam Masala Powder, & Cook for 2-3 min on a low flame.
14. Garnish With Boondi & boiled egg.

Bangalore Style Veg KHICHDA is Ready to serve with Coconut chutney & Boiled Eggs!

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