- 1 cup chana dal
- 1 cup basmati rice
- 2 tablespoon ghee
- 1 cup Peas Fresh shelled
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 - 2 Star anise
- to taste salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
For Tempering
- 1 tablespoon ghee
- 2 - 3 red chilli whole
- 1 tablespoon Sesame seeds
Heat ghee in pressure cooker, add mustard seeds cumin seeds, star anise, cloves, cinnamon stick and roast in ghee for a minute.
Add chana dal which is already washed and roast it in ghee for 2-3 minutes. Add Green peas and follow it with washed basmati rice.
Cook them together dry for 2-3 minutes and add salt, red chilli powder and turmeric powder. Add 4 cups of water and pressure cook for 2 whistles. And let the pressure release before opening the cooker.
To prepare tempering take a tadka pan heat 1 tablespoon of ghee and add 2-3 red chillie whole and sesame seeds. Take the pan off from heat when seeds start to splutter and pour this tadka over hot khichadi and serve it immediately.
Calories: 327kcal | Carbohydrates: 51g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 7mg | Potassium: 245mg | Fiber: 10g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 65mg | Calcium: 94mg | Iron: 3mg