Chana Dal Khichdi

Ingredients

• 1 c chana dal, soak for 2-3 hrs
• 1 1/4 c rice soak half an hour before starting to make
• 2 big onions, diced small
• 1 tbsp each of Ginger & garlic paste
• 1 1/2 tsp ground green chillies (adjust to taste)
• 3-4 tbsp, grated fresh coconut
• Handful each of coriander and mint leaves, finely chopped
• 3/3 tsp Haldi
• 1 1/2 tsp Dhania powder
• 1 tsp Garam masala
• 1 1/2 tsp Rai
• 1 tsp Jeera
• 8-10 Peppercorn
• 5-6 Cloves
• 2" Cinnamon stick
• 1-2 dry red chillies
• 1/2 tsp Hing
• 10-15 cashew nuts
• 1 tbsp raisins
• Salt to taste
• 3/4 tsp sugar Optional
• 1 1/2 tbsp Oil + 1 tbsp Ghee (You may reduce or cut out ghee, but will not smell the same)
• 1/4 c + 4 1/4 c water

FOR GARNISHING

• Grated fresh coconut
• Finely chopped dhania

METHOD

• Heat oil + ghee in the cooker.
• Add rai, let it splutter, add jeera, pepper, cloves and cinnamon, then dry chilly and hing.
• Immediately put diced onions and saute till the edges turn light brown.
• Add ginger, garlic, saute for a minute.
• Add cashew and raisins, keep stirring and cook till raisins puff up.
• Add coconut, saute for a minute.
• Then haldi, dhania powder and garam masala, again a minute.
• Drain chana dal and put in the cooker, add green chillies and give it a good stir.
• Cook for a couple of minutes and add 1/4 cup water. Cook on medium flame till this water is soaked up.
• Now add drained rice, coriander and mint leaves, salt and sugar, mix delicately so that rice grains don't break.
• Add water (4 1/4 c). Give one final stir.
• Bring to a boil, wipe the cooker edges with a clean rag or paper napkin and carefully close the cooker.
• Cook on high flame till 1st pressure, lower to sim and cook for 8-10 minutes.
• Increase flame, let off one more pressure and immediately switch off the gas.
• Let the cooker cool down on its own, open, transfer the khichdi to a serving dish.
• Lightly fork to separate grains.
• Garnish with chopped dhania and coconut.
• Do top with ghee on individual portions.
• Ideal combination is aloo baingan and cold baghari chhaash, with some pickle and papad