Harshita Choudhary's Simple & Satisfying Lilva Khichdi Recipe for Every Day

If you're looking for a comforting and delicious dish, Lilva Khichdi is a perfect choice. It's a simple, one-pot meal that is not only healthy but also flavorful. Food influencer Harshita Choudhary even says she could eat it every day! Here's how you can make this easy and satisfying dish.

Ingredients:

• 3/4 cup small rice (chawal)
• 1/4 cup skinned green gram (moong dal)
• 3 cups water
• 3-4 tbsp oil
• 1 tsp mustard seeds (rai)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 2 dried red chilies (lal mirch)
• 2 sliced onions (pyaz)
• 2 green chilies (hari mirch)
• 1.5 tsp red chili powder (lal mirch)
• 1 tsp coriander powder (dhania powder)
• 1/2 tsp turmeric powder (haldi)
• Salt to taste
• 1 cup fresh lilva (field beans)
• 1 tsp garam masala
• 1 tsp dried fenugreek (kasuri methi)
• Fresh coriander leaves (hara dhaniya)

For tempering (Tadka):

• 1-2 tbsp ghee
• 6-8 garlic cloves (lahsun ki kali)
• 1/2 tsp Kashmiri red chili powder

Instruction:

Start by washing and soaking the rice and moong dal for 20-30 minutes. Heat the oil in a pan, then add the mustard, cumin, dried red chilies, and asafoetida. Once they start to splutter, add the chopped onions and green chilies. Cook for a few minutes, then add the soaked rice and moong dal.

Next, combine the red chili powder, coriander powder, turmeric powder, and salt. Pour in 3 cups of water (three times the amount of rice and lentils). Combine fresh lilva (field beans), garam masala, and dried fenugreek. Cook on low heat for two whistles, then let the pressure release naturally. If you like a thinner consistency, add additional water.

In a separate pan, heat the ghee and cook the garlic cloves until golden. Pour Kashmiri red chili powder over the khichdi. If you want, skip the tadka and instead use garlic in the first step.

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Serve this warm, flavorful Lilva Khichdi with fresh coriander leaves and enjoy a comforting meal!