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Monday, March 26, 2012

Mixed Dal Khichdi

I came back today after a 4 day vacation of sorts. Had gone for my cousin's wedding, so obviously pigged out on all the rich shaadi ka khaana! After so much feasting, not to mention the junk food during the travel, what with delayed lay overs and all, my body & soul was craving some simple home made food. And nothing says "comfort food" like a khichdi. Besides, all that unpacking and cleaning of the house left me with little energy to cook, so a one pot meal suited me just fine! On  a side track, why is it that even a 3-4 day trip needs such heavy duty unpacking, and why does the house look like it was hit by a hurricane regardless of whether I have been away for a couple days or a few months? One of those unsolved mysteries of the universe I suppose...

Now, to get back to the recipe...



Preparation & Cooking: 30 minutes               Serves: 4

Ingredients:

Basmati Rice - 2 cups
Moong Dal - 4 tablespoons
Toor Dal - 2 tablespoons
Masoor Dal - 4 tablespoons
Ghee/Clarified Butter - 1 teaspoon
Oil - 1 teaspoon
Cumin Seeds/Jeera - 1 teaspoon
Fennel Seeds/Saunf - ½ teaspoon
Cinnamon Stick/Dalchini - 1
Cloves/Laung - 4
Asafoetida/Hing - a pinch
Turmeric/Haldi - ¼ teaspoon
Onion - 1 small, chopped
Ginger - 1 small piece, minced
Green chilles - 2, finely chopped
Garlic - 1 clove, minced fine 
Tomatoes - 2, chopped
Mixed Vegetables (I used carrot, beans & potato) - 1 cup, diced
Mint - 2 teaspoons, finely chopped
Cilantro/Coriander Leaves - ¼ cup, finely chopped
Salt - to taste
Butter - 1 teaspoon (I used Country Crock instead, thought butter does taste better!)

Method:

  • Wash the rice and dals, soak them in water together and set them aside.
  • Heat the ghee and oil in a pressure cooker, add the cumin seeds, fennel seeds, asafoetida, cinnamon stick and cloves.
  • When the cumin seeds splutter, add the onions, green chillies, ginger and garlic.
  • Once the onions begin to brown, add in the chopped tomatoes, turmeric and salt. Give it a good stir.

  •  Now add in the diced vegetables and rice dal mixture, mix it well.

  • Blend in the chopped herbs and pressure cook with 6 cups of water till the rice and dal turn mushy.

  • Once the pressure is released from the cooker, open it and add in the butter, let it melt, mix it well.



Breathe in the wonderful aroma and enjoy the hot delicious khichdi. Serves well with cucumber avocado raita, some papad and pickle.

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