February 04, 2013

Sindhi Khichdi

Rice - 3 cups
Moong dal with Husk (broken) - 1 1/2 cup
Pepper Corn - 12
Salt to taste
Ghee - 3 tbsp

For tempering:
Ghee - 1 tbsp
Cumin seeds - 1 tsp


  • Wash rice and dal , drain the water and keep aside.
  • Heat the ghee in pressure cooker, add pepper corn, fry for few seconds.
  • Then add rice, dal, salt and cook in high flame for 2-3 minutes. So that ghee coats rice and dal.
  • Add sufficient water i.e., (6 cups) and close the lid.
  • Pressure cook till rice is done.
  • Heat 1 tbsp of ghee, fry cumin seeds till they splutters. Pour this on Khichdi.
  • Serve hot.

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