Ingredients

• 1/2 cup - toor dal (washed and soaked for 30 minutes)
• 1/2 cup - rice (washed and soaked for 30 minutes)
• 1 - onion, thinly sliced
• 3 to 4 - green chillies, slit
• 1 tbsp - coriander leaves, finely chopped
• 1 stalk - curry leaves
• 1 tsp - ginger, grated
• 1 tsp - garlic, crushed
• 1/2 tsp each- cumin and mustard seeds
• 1/4 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - sambar masala
• 1 - lemon juice extract
• 2 to 3 pinches - asafoetida
• 2 tbsp - oil
• 3 cups - water
• salt to taste

How to Make Toordal chawal

• Use a pressure cooker to make khichdi. Heat oil in the cooker, add seeds, and allow them to splutter. Add curry leaves, green chillies, ginger, and garlic, and stir.
• Add onions and stir-fry till tender.
• Add drained dal and rice, and stir for 2 minutes.
• Add all masalas and salt, and stir for another 2 minutes.
• Add water with all the remaining ingredients except for the coriander.
• Pressure cook for 1 whistle.
• Keep it on low for 3 minutes.
• Allow it to cool a little before opening the cooker.
• Garnish with coriander.
• Serve hot with curd or chutney.