Tomato Dal Khichadi - A healthy and nourishing one pot meal!

After the wonderful Vishu Sadya, today we wanted to eat something light, yet nourishing and yummy! All three of us came up with TOMATO DAL KHICHADI! Hot steaming plate of this along with any pickle and roasted papad....simply delicious!

I love this Khichdi as it is a complete meal in itself! Today Amma made it without any onion and ginger, which sometimes as a variation we do add! Simple, easy to make and absolutely divine!

INGREDIENTS

200 gms Rice
50 gms Toor Dal
50 gms Yellow Moong Dal
1 tsp Haldi | Turmeric Powder
5 Tomatoes, finely chopped
4 Green Chilli, finely chopped

1 tblsp Jeera | Cumin Seeds
1/2 tsp Rai | Mustard Seeds
8 Kadhi Patta | Curry Leaves
1 tblsp Homemade Ghee | Clarified Butter
1 tsp Salt | to taste
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 Lemon's juice | to taste

METHOD

• Wash Rice and both dals well, drain and keep aside. In a vessel that can be kept inside pressure cooker, add drained rice and dals. 
• Add haldi and water. Proportion of water is Rice to Water - 1 : 3, Dals to Water - 1 : 2. 
• Pressure cook for 4 whistles and when done, remove and keep aside.
• While the rice and dal is being cooked, place a kadhai on gas on high flame.
• Add ghee and when ghee becomes hot, add jeera, rai and curry leaves. 
• When rai crackles, add chopped tomatoes and green chillies. Stir for 2 minutes.
• Add 1/4th cup water so that the tomatoes cook well. Cover cook till tomatoes are done.
• Add salt to the cooked tomatoes and mix well.
• Transfer the cooked tomatoes to the cooked rice and dal. Mix well.
• Add half of the chopped dhania and lemon juice to the Tomato Dal Khichadi and combine well.
• Transfer to a serving bowl and garnish with remaining dhania leaves.
• Serve hot.

We relished this aromatic Tomato Dal Khichadi along with Tomato Thokku and Roasted Papad.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.