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1 cup rice
1 cup toor dal
2 cup diced (1" pieces) mixed vegetables
(carrots, beans, potato, peas, cauliflower)
1 small brinjal diced (optional)
2 onions sliced lengthwise
1 1/2 tsp ginger garlic (paste or grated)
1/3 cup tamarind juice
1 bite size lump jaggery
1/2 cup ghee or oil
1 1/2 tsp mustard/cumin seeds
1 stalk curry leaves
1 big pinch asafoetida
2 tbsp chopped coriander
Dry Masalas 1 tsp sambar masala
1 tsp chilli powder
1/2 turmuric
salt to taste
Roast together with
2-3 drops oil
1/2 tsp methi seeds
1/2 tsp cummin seeds
1 tsp coriander seeds
5-6 pepper corns
1" piece cinnamon
1 tbsp grated coconut
1 stalk curry leaves
2 whole dry red chillies
Method
Roasting of spices should be done on low flames till brown. Grind in a dry grinder.
Wash and soak rice and dal for some time.
Pressure cook dal with one whistle only. It wil be half done.Either in a large heavy saucepan or direct in the pressure cooker (without water) put the ghee and heat. Add the seeds, asafoeids, curry leaves and onions.
Add the ginger garlic and fry till onion are pink. Add brinjals and other vegetables and rice. Add 8-10 cups of water.
When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Either cover and allow to be cooked till the rice is done well. Or if using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and stir gently. Garnish with coriander.
Serve piping hot.
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