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Tuver Dal ni Khichri

A pigeon pea or toor dal variation on the classic moong dal khichdi, made here with aromatics, aromatic rices like Pankhari, ghee and milk. If you cannot find Pankhari, which was once specified for dishes like these in an old Gujarati cookery book, then substitute with your region’s aromatic rice.
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Ingredients Method

Ingredients
  

  • 1 cup rice, ideally Pankhari
  • ¾ cup toor dal/split pigeon pea
  • 3 tablespoons ghee
  • 4 cloves
  • 1 stick cinnamon
  • 3 green cardamoms
  • 3 tablespoons ghee
  • ½ cup onion, finely chopped
  • 2 cups milk
  • 2 cups water
  • Salt to taste

Method
 

  1. Wash and soak the toor dal for 40–50 minutes. In a separate bowl, wash the rice and soak it for 30 minutes.
  2. To prepare the Khichri, take a large pressure cooker and heat the ghee on a low flame. Add the cloves and cinnamon stick, letting them sizzle and release their aroma.
  3. Once fragrant, add the chopped onions and sauté until they turn light pink.
  4. Drain the soaked dal and add it to the sautéed onions. Stir well and toast the dal for a couple of minutes.
  5. Next, drain the rice and mix it in with the dal. Pour in the water and milk, season with salt, and add the cardamom pods. Stir everything together gently.
  6. Secure the lid of the pressure cooker and cook on a medium flame for 10–15 minutes. Allow the pressure to release naturally.
  7. Serve the steaming hot Tuver Dal ni Khichri with mild kadhi, your choice of seasonal pickle, and a drizzle of ghee.