Andhra Style Tomato Khichdi (Gluten-free)
Was craving South Indian tomato dal today. A bowl of hot rice topped with thick, tangy, spicy lentils and a spoonful of ghee was what I needed. It was a hot morning and to minimize my time in the kitchen, I decided to cook the dal and rice in the same (instant) pot. I still wanted the taste to be predominantly that of lentils, so I upped the quantity of dal. The result was this delicious Andhra Style Tomato Khichdi… a one-pot meal that is easy to put together and very satisfying. It can be prepared in a stovetop or electric pressure cooker. Served with some yogurt/raita, a salad and any chutney of your choice, it is comfort food at it’s basic best. A dollop of ghee is non-negotiable! Save the recipe for a day when you need a shortcut to a home-cooked meal. Eat well and stay safe.
Recipe
Andhra Style Tomato Khichdi
(Serves 3)
Ingredients
1 1/2 tbsp ghee
2 cloves
3 green cardamom pods
1” piece cinnamon
2 dried red chillies, broken in half
8-10 whole garlic cloves
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
8-10 fresh curry leaves
Generous pinch of asafetida
1 red onion, finely chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 -1 tsp red chilli powder (add more or less depending on how much heat you like)
4 medium-sized tomatoes, roughly chopped
Salt to taste
3/4 cup pigeon peas (toor dal)
1/2 cup white/brown basmati rice
3 1/2 cups water
2 tbsp (or more) tamarind pulp*
2 tsp powdered jaggery
2 tbsp chopped cilantro
Method
Rinse the pigeon peas and rice well and soak them in water for at least half an hour.
In a pressure cooker, melt the ghee over medium heat. Add the cloves, cardamom, cinnamon, dried red chillies and garlic. Fry until the garlic changes color.
Add the cumin seeds, fenugreek seeds and curry leaves. When the seeds splutter, add the asafetida and onion. Sauté until the onion turns translucent. Add the ginger-garlic paste and continue to stir until the raw smell disappears.
Add the turmeric, red chilli powder, tomatoes and a teaspoon of salt. Stir-fry until the tomatoes turn soft and mushy and the oil separates from the masala.
Drain and add the pigeon peas and rice. Stir until the grains are well coated with the tomato masala. Add the water and give everything a good stir. Taste and add more salt if needed. Cover and pressure cook until the dal is soft (three whistles for a stovetop pressure cooker or 25 minutes on High Pressure for an electric pressure cooker).
Allow the pressure to release naturally. Open the pressure cooker and mash the khichdi well. Place it back on the stovetop over medium heat. Add the tamarind pulp. *The quantity will vary depending on how sour the tomatoes and tamarind are. The suggested quantity is 2 tbsp, but feel free to add more/less tamarind pulp based on your personal preference. Add the powdered jaggery and chopped cilantro and mix well. Taste and adjust the salt if needed. Lower the heat and continue to cook the khichdi for 5-7 minutes, then turn off the heat (at this point, I like to carefully fish out the whole spices from the khichdi so no one accidentally bites into them).
Serve the tomato khichdi hot topped with an extra spoonful of ghee.
