Masala kichdi

This one pot meal is my go to, comfort food especially when i was something soothing yet spicy and loaded with ghee. You can make it as simple as your'd like or make a healthier version by adding vegetables of your choice.

Ingredient:

• Toor Dal - 1/2 Cup
• Rice - washed - 1 cup
• Onion - big 1
• Tomato - Big 1
• Ginger and garlic paste - 1 tsp
• Cumin seeds - 1/2 tsp
• Saunf - 1/2 tsp
• Bay leaf - 1
• Cinnamon - 1/4 inch piece
• Cardamon - 1 crushed
• Clove - 2 to 3 no
• Ghee - 4 Tbsp
• Turmeric powder - 1/2 tsp
• cumin powder - 1 tsp
• Coriander powder - 1 tsp
• chilli powder - 1/5 tsp
• salt as required
• garam masala - 1/2 tsp
• water - 6 cups

Method:

• Wash and soak the rice and toor dal for about 10 to 15 minutes. I usually use this time to chop my veggies. 
• In a pressure pot/ cooker, add one tbsp of ghee and add in all the spices (Cumin seeds, saunf, cinnamon, cardamon, clove and bay leaf). 
• Once they turn aromatic, add in the onions and saute till they are translucent.
• Add in the ginger garlic paste and saute for a minute before adding the chopped tomatoes. 
• When they are cooked for about 5 minutes on the flame, add in all the masala powders mentioned above and incorporate them well. 
• Add in the rice and the toor dal and add salt to taste. 
• Add in about 6 cups of water and pressure cook
• garnish with coriander and mint leaves and with dollops of ghee on top

Note:

• This dish is a simple version of masala kichdi. If you would like to add in vegetables, you may add vegetables of your choice and add them in after the tomatoes go in. 
• English vegetables like beans, capsicum, carrots go well with this dish. 
• I usually like my kichdi mushy and hence, ive measured about 5 cups of water for 1.5 cups of rice and dal together. 
• the usual ratio of water to rice is 3:1. You can adjust the ratio depending on the expected consistency.