A couple of weeks ago I came across a blog post in one of my favourite blogs – Sin-a-Mon about this wonderful fund raising campaign being run by Mahindra to help farmers in India. Through this campaign it strives to raise almost 2 crores from public and then match up this amout which will be donated to the farmers through few able NGO’s working in this field. See this video to know more :
As a food blogger, I felt it is a wonderful initiative and I wanted to be a part of spreading awareness regarding this. I first had to choose an ingredient , quintessential to my country and what better than rice. Rice is my first love! And I would not leave any chance to devour it whenever I can. I love cooking up one pot rice based meals on and off , be it biryanis or pulaos and even my favourite khichdi. Khichdi is my comfort meal . While I love the Bengali runny kind of the khichudi, I completely love this particular U. P style Toor Dal Khichdi that my dear friend P used to make for us during our PG days in Delhi. I learnt it from her and still make it all the time. Usually Moong dal is used for khichdis as its extremely light on the tummy, but this one uses Toor dal that gives a nice bite to the dish. Serve it with pickles and papad and you are good to go. Joining me in this initiatve is A Homemaker’s Diary
- Basmati Rice - 1 cup - washed and soaked in water for 10 mins
- Toor Dal - 1 cup - washed and soaked in water for 10 mins
- Ghee - 1 tbsp.
- Cumin seeds - 1 tsp
- Black peppercorns - 1 tsp
- Asafoetida - a big pinch
- Dry red chillies - 3-4
- Turmeric powder - 1 tsp
- Salt - to taste
- Drain the rice and dal and keep aside.
- In a pressure cooker , heat the ghee.
- Add the asafoetida, cumin seeds, black pepper corns and red chillies.
- Let it splutter and release its aromas.
- Now add the rice and the dal.
- Give a good mix. Add the salt and 1½ cup water.
- Close the lid and cook until 2 whistles.
- Serve hot .