Besan and Toor Dal Khichdi

This traditional Indian dish combines the earthy flavors of besan (gram flour) and toor dal (split pigeon peas) with aromatic spices and sautéed onions. The result is a comforting, nutritious one-pot meal that is both hearty and satisfying, perfect for any vegetarian diet. The use of rice adds a delightful texture, making it a wholesome dish that can be enjoyed at any time of the day.

Ingredients:

• 1 cup rice
• 1/2 cup toor dal
• 1/2 cup besan (gram flour)
• 1 large onion, finely chopped
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 4 cups water
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the rice and toor dal together under cold water until the water runs clear. Soak them for about 30 minutes, then drain.
2. In a large pot, heat the oil or ghee over medium heat. Add the cumin and mustard seeds, and let them splutter.
3. Add the chopped onions and sauté until they are golden brown.
4. Stir in the turmeric and red chili powder, cooking for another minute to release the spices' flavors.
5. Add the soaked rice and toor dal to the pot, mixing well with the onion and spices.
6. Pour in the water and add salt to taste. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and dal are fully cooked and the water is absorbed.
8. In a separate pan, dry roast the besan on low heat until it turns golden and fragrant. Be careful not to burn it.
9. Once the khichdi is cooked, gently fold in the roasted besan, mixing until well combined.
10. Garnish with fresh coriander leaves before serving.