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Before you jump to Sizzling Khichdi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to sizzling khichdi recipe. You can have sizzling khichdi using 27 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Sizzling Khichdi:
- Use 1 cup kamod rice
- Get 1/2 cup Splited moong dal
- Get to taste Salt
- Take 1 tbsp. Ghee
- Get 1 tbsp. Ginger chilli garlic paste
- Prepare 1/4 tsp turmeric powder
- Provide 2 tbsp. Spinach paste
- Provide 1/4 cup capsicum
- Take 2 tbsp. Fresh green peas
- Take 2 tbsp. Fresh Pigeon peas
- Prepare 2 tbsp. Spring onion
- Take 2 tbsp. Green garlic
- Prepare 1 small onion
- Use 2 tbsp. Coriander
- Take 1 tsp. Cumin seeds
- Provide 1 bay leaf
- Provide 1/2 inch cinnamon stick
- You need 2-3 cloves
- Take 4-5 black pepper
- Get 4-5 cabbage patta
- Provide 2-3 pcs Fried chilli
- Use 2 tbsp. Peanuts
- Get 1 tbsp tomatoes
- Take 1/2 cup Blanch spinach puree
- Prepare Carrot spring onion for garnishing
- Get Masala curd for serving
- Use Masala papad for serving
Steps to make Sizzling Khichdi:
- Wash n soak rice n dal in a different bowl.for 1/2hr. Transfer in a cooker add salt pinch turmeric powder and ghee and make sticky khichidi. Boil fresh pigeon peas and fresh peas add soda n salt.
- Now heat a ghee in a pan. Add bay leaf cinnamon stick peanuts cardamom cloves pepper chili ginger garlic paste.saute properly. Now add chopped spring inion capsicum spinach puree boiled peas n pigeon peas. Mix well.Add khichdi n coriander leaves green garlic garam masala mix well. Turn off flame.
- Now heat ghee add chopped onion and red chilli powder saute. Tadka is ready.
- Now pre heat sizzler plate set chilled cabbage patta assemble khichdi n pour tadka. Place it fried chilli garnish with carrot flower spring onion green garlic. Sizzle with chilled ghee and water mixture.
- Tasty winter spl. Innovative Sizzling khichdi is ready to serve. Serve with masala curd n masala papad.
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