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Mag ni Dal ni Khichdi
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Mag ni Dal ni
Khichdi - (Yellow Gram Rice)
Serves: 4
Cooking time (approx.): 42 minutes
Style: Indian Vegetarian (Gujarati)
1 cup(s) split
yellow gram (yellow moong dal)
1 cup(s) rice
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of asafoetida and turmeric
powder
1"piece ginger finely chopped
1"stick cinnamon
2 green chilli(es) chopped
8 whole black peppercorns
2 tablespoon(s) ghee
(clarified butter)
5 cups water
salt to taste
- Wash and soak the
split yellow gram and rice together for 15
minutes. Drain. Heat the water in a vessel till
very hot. Keep aside.
- Heat the ghee
(clarified butter) in a large heavy bottomed
vessel till it is very hot. Add the cumin seeds
and let them splutter. Now add the chopped
ginger, green chilli(es), cinnamon, peppercorns,
asafoetida and turmeric powder. Stir fry on
medium / low level for about 2 minute(s).
- Now, add the split
yellow gram, rice and salt. Mix well. Add the
hot water to this and bring to a boil. Cover and
keep on low heat for 25 minutes or till
the mixture is slightly mushy.
NOTE:
Khichdi is traditionally cooked in a pressure
cooker which is much faster. If you happen to
have one, in the last step after adding all the
ingredients, cover and bring to maximum pressure
on high heat. Pressure cook on high heat for
4 whistles. Put off the flame and set
aside till all the steam escapes.
Serve
hot immediately topped with lots of ghee (clarified
butter) and accompanied by Gram
Flour Gravy (Gujarati Kadhi)
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