Pigeon Pea Masala Khichdi --- Lilwa Ni Khichadi (Gujarati Masala Khichdi)
Pigeon Pea Masala Khichdi - Lilwa Ni Khichadi (Gujarati Masala Khichdi)
🧺 Ingredients
- Soaked Rice(I used Baasmati)1 Cup
- Soaked Toor Daal3/4 Cup
- Finely Chopped Onion1/2 cup
- Finely Chopped Tomatoes1/2 cup
- Finely Chopped Potatoes1/2 cup
- Curry Leaves5-6
- Bay Leaf1 small
- Mustered Seeds1 tspn
- Cloves (laving)3-4
- Whole Black Pepper5-6
- Garlic - green chilly paste2 tspn
- Crushed Lilwa(Pigeon Peas)1/2 cup
- Whole Lilwa1/2 cup.
- Oil4 Tbspn
- Ghee1 Tbspn
- Hing1 Tspn
- Salt to Taste
- Red Chilly Powder2 tspn
- Garam Masala1 tspn
- Turmeric Powder1 tspn
👨🍳 Method — step by step
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...