Shambhala Seafood Khichdi

Ingredients

  • 100 g Tuvar Dal

  • 150 g Basmati Rice

  • 25 g Tomatoes chopped

  • 50 g Green beans chopped

  • 50 g Carrots chopped

  • 50 g Onion chopped

  • 1/2 tsp Garlic chopped

  • 1 tsp Ginger paste

  • 1/2 tsp Mustard seeds

  • 1/2 tsp Whole jeera

  • 1/2 tsp Turmeric powder

  • 1/2 tsp Coriander powder

  • 1/2 tsp Chili powder

  • 1/2 tsp Garam masala

  • 150 g Hung curd

  • 2 tbsp Ghee

  • Salt to taste

  • 150 g Seafood

Directions

  1. Boil dal & rice together with turmeric powder in pressure cooker.

  2. Cook it till become soft.

  3. Take ghee in a deep pan add mustard seeds, whole jeera, ginger paste, garlic, onion & tomatoes.

  4. Sauté for few minutes.

  5. Sauté seafood & keep a side.

  6. Add all masalas & sauté again for something.

  7. Add beans & carrot to the mixture & sauté.

  8. Mix cooked dal & rice with water from cooker.

  9. Add more water if required.

  10. Cook for a while until it’s cooked & become thick.

  11. Mix seafood in the mixture.

  12. Add salt as required.

  13. Take out in a baking bowl & make a layer of hung curd. Bake it for 20 minutes.

  14. Serve hot with crisp papad & local pickles.

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