Khandeshi Khichdi

Ingredients

• 1½ cups Basmati rice, soaked for 15-20 minutes and drained 
• ¼ cup split red lentils (masoor dal), soaked for 15-20 minutes and drained
• ¼ cup split pigeon peas (toovar dal), soaked for 15-20 minutes and drained
• ¼ cup split skinless green gram (dhuli moong dal), soaked for 15-20 minutes and drained
• 2 teaspoons khandeshi garam masala
• 2-3 tablespoons oil
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 inch ginger, chopped
• 1½ tablespoons chopped garlic
• 2-3 green chillies, chopped
• 2 large onions, sliced
• Salt to taste
• 2 sprigs of curry leaves
• ¼ cup raw peanuts
• 2 medium tomatoes, sliced
• 2 medium potatoes, cut into ½ inch pieces
• ½ teaspoon turmeric powder
• 2 teaspoons Kashmiri red chilli powder
• 4 tablespoons chopped fresh coriander leaves
• 1 tablespoon lemon juice
• Roasted papads for serving

Method

1. Heat oil in a pan. Add asafoetida and mustard seeds. Once the mustard seeds start to splutter, add cumin seeds and sauté for a few seconds.
2. Add ginger, garlic and green chillies, mix and sauté for 30 seconds. Add onions and salt, mix and sauté till onions turn golden brown.
3. Add curry leaves and peanuts and mix well. Add tomatoes and mix well. Cook on medium heat till they are soft and pulpy.
4. Add potatoes and cook for 1 minute.
5. Add turmeric powder, red chilli powder and khandeshi garam masala and mix well.
6. Add masoor dal, toovar dal, moong dal and mix well. Add 2 tablespoons coriander leaves, 4 cups water and mix well.
7. Add rice and mix well. Once the mixture comes to a boil, reduce the heat, cover and cook for 15-20 minutes.
8. Add lemon juice and remaining coriander leaves and mix well.
9. Transfer into individual serving plates and serve hot with roasted papads.