Khichadi By mcgraff
by MCGRAFF
13 Oct 2001
This recipe has been viewed 6563 times
Khichadi is one of the most popular comforting foods in India prepared from a combination of rice and lentils. A lightly spiced main course recipe, khichadi can also be prepared with vegetables added to the rice lentil mixture. Enjoy with raita or butter milk.
Khichadi By mcgraff recipe - How to make Khichadi By mcgraff
Preparation Time: 45 MINUTES Cooking Time: 40 MINUTES Total Time:
1 1/2 cups long grained rice (basmati) washed, soaked in water for 1/2 hour and drained
1/2 cup yellow moong dal (split yellow gram) washed and soaked in water for 1/2 hour and drained
Soak the Moong daal and rice ahead time and then get all the other ingredients together.
5 tsp butter or oil
1 medium sized onion , finely chopped
2 to 3 cloves (laung / lavang)
6 black peppercorns (kalimirch)
1/4 tsp black pepper (kalimirch) powder
1 bayleaf (tejpatta)
1 1/2 tsp salt
1/2 tsp turmeric powder (haldi)
3 cups boiling or hot water
Garnish
1 tsp ghee
fresh coriander (dhania) leaves
Method
- In a large saucepan, melt the butter or oil over moderate heat. when the foam subsides for the butter, add the cloves, peppercorns, black pepper powder and bay leaf add the onion and fry, stirring occasionally, for 4 minutes. continue sautéing, stirring occasionally, for 3 minutes or until the onion is soft and translucent but not brown.
- Add the rice, moong daal, salt and turmeric. stir and toss the mixture gently. reduce the heat to moderately low and stir gently for a minute.
- Pour in the boiling water and stir once. cover the pan, reduce the heat to low and cook for 15 to 20 minutes, or until the rice and moong daal are cooked and tender and all the water has been absorbed. remove the pan from the heat.
- Many people like to cook this in a pressure cooker or a rice cooker.
- Serve at once. garnish with 1 teaspoon of ghee and some fresh coriander leaves.
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