Lahsuni or Lasooni Khichdi is a spicy stew prepared during winter. These days aka schezwan Khichdi. Garlic here in the USA is not as strong as India, so I add more garlic but be sure to add garlic as per your taste. Also I add mild chili (Paprika)in my Garlic Chutney so it is not spicy either. It just shows the color but at the end, khichdi is not that spicy.
This khichdi can be prepared from left over plain Khichdi as well. It’s a simple rice and moong dal khichdi with aromatic tadka (tempering) of garlic and few other spices. The aromatic tempering of garlic, mustard seeds, cumin seeds and curry leaves adds an amazing flavor to khichdi making it a perfect way to use the leftover plain khichdi.
Lasooni Khichdi – Chili Garlic Rice Lentil Stew
Ingredients
- ½ cup Rice -chawal
- ½ cup Lentil – dal
- 1 tbsp oil
- 1 tbsp Ghee – Clarified butter
- 2 dry whole red chilis
- 1 tsp Cumin Seeds – Jeera
- ¼ tsp Haldi – Turmeric
- ¼ cup Garlic Chopped – Lasan
- ¼ cup Ground Peanut – Mumphali
- ¼ cup Shredded coconut
- 2 cups Tomato chopped
- Red Chili powder as per taste
- Ground coriander cumin – Dhaniya jeera powder
- 3 cups water
- salt to taste
Instructions
- Wash Rice & Dal. Keep aside.
- Heat up oil + Ghee in a cooker pot. Add dry whole red chilis.
- Curry leaves (Limbdi) can be added as well.
- Add cumin seeds and sizzle. Add turmeric powder.
- Now, add garlic and saute for little bit.
- Add ground peanut, coconut and saute for about a minutes or so.
- Add tomato and cook till soft. Add ground coriander cumin.
- Add rice and lentil with water.
- Cover the pressure cooker and cook. Hear about 4-5 whistles.
- When pressure cooker is cooled, open and serve khichdi with Chhas, and Cucumber.
