Masoordal Khichdi

That's my theme for second round of blogging marathon #12. Yes, delicious dals - the recipes that are going to be posted this week long here need to showcase a dal / bean either in savory or sweet form, according to the marathon rules. I am going with this delicious, flavorful masoor dal khichdi on the first day, that has been the basis for many khichdi dishes posted at veggieplatter so far. It comes from M's SIL who happen to be a wonderful cook.
The original recipe includes onion and is sauteed after tadka. Next goes the veggies, dal and rice and fried for a minute before adding water. Somehow I hate to see onion in my rice dishes and so omit it. Even without a pressure cooker, my method takes only about 20 minutes from prep to plate. I also like the fact that this wholesome dish doesn't demand babysitting. :)

Prep & cooking time - 20 minutes
Servings: 2 - 3

Ingredients:
1/4 cup masoor dal
1/4 cup sona masuri rice
A little turmeric powder
1 carrot, peeled and cubed
1 potato, peeled and cubed
2 - 3 Tbsp peas
15 - 20 green beans, stringed and cut into 1 inch pieces
4 cups of water
1 tsp sambhar powder
1/2 tsp chili powder
Salt to taste
2 -3 Tbsp tamarind juice
For tadka: 1 Tbsp ghee / oil, 1 tsp mustard seeds, a pinch of asafoetida, few curry leaves

Method:

* Wash masoor dal and rice thoroughly and throw away the water used to rinse. Add dal, rice, turmeric, vegetables and water to a cooking pot and cook on medium - high flame until the rice is done.

(I usually put the dal and rice to cook first and then start chopping vegetables. First, I go with the veggies that take longer to cook. By doing so, time can be saved.)

* Next add the tamarind, sambhar powder, salt and chili powder and cook for about five minutes and turn off the stove.

* Heat ghee / oil in a small pan and add the tadka ingredients. When mustard starts to pop, add it to the khichdi and mix well.

* Serve warm with papad / chips.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12

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