Pigeon Pea Masala Khichdi - Lilwa Ni Khichadi (Gujarati Masala Khichdi)
Preparation Time: 30 Minutes
Soaked Rice(I used Baasmati): 1 Cup
Soaked Toor Daal: 3/4 Cup
Finely Chopped Onion: 1/2 cup
Finely Chopped Tomatoes: 1/2 cup
Finely Chopped Potatoes: 1/2 cup
Curry Leaves: 5-6
Bay Leaf: 1 small
Mustered seeds: 1 tspn
Cloves (laving): 3-4
Whole Black Pepper: 5-6
Garlic - green chilly paste: 2 tspn
Crushed Lilwa(Pigeon Peas): 1/2 cup
Whole Lilwa: 1/2 cup.
Oil: 4 Tbspn
Ghee: 1 Tbspn
Hing: 1 Tspn
Salt to taste
Red Chilly Powder: 2 tspn
Garam Masala: 1 tspn
Turmeric Powder: 1 tspn
Heat Oil in a Pressure Cooker. Add mustered seeds and let them crackled well.
Add cloves, whole black peppers, Garlic-chilly paste, bay leaf, red chilly and let it shimmer for a while.
Add Finely chopped onion and saute it well. Add Tomato and crushed pigeon peas(lilwa) into it and cook it well for a while. Add finely chopped tomatoes, potatoes and whole pigeon peas to it and mix well. Let all cook for 1 minutes.
Add soaked and drained rice and toor daal to it. and mix it well.
Add water to it and then season with all dry masalas. Mix very well.
Add Ghee to it.
Close the pressure cooker with a lead and whistle. Cook it for 3 to 4 whistles.
Let the pressure cooker cool down.
Serve it hot in a bowl.
Goes very well with Punjabi Kadhi, Masala Chhash... Papad and pickle...