Wednesday, December 16, 2009

Mung Dal Khichdi

Brown Basmati Rice - 3/4th cup
Yellow Lentil (Mung Dal) - 3/4th cup
Olive Oil - 1 tbsp
Cumin Seeds - 2 tsp
Green Chillies - 4 cut into half
Shallots - 3, finely sliced
Ginger - 1 inch grated
Tomato - 1 small
Sugar - 1/2 tsp
Fresh or frozen green peas (optional) - a handful
Cumin powder - 1/2 tsp (optional)

Wash the rice and soak in water for atleast 30 minutes. Wash the lentil and keep aside.

Heat oil in a big pan. Temper with cumin seeds and chopped green chillies.

Add the shallots and cook on low fire till they are translucent. Add the grated ginger and fry for a few minutes more.

Then add the washed rice and salt and toss gently for 5 minutes. Next add the washed lentils and turmeric and toss for another 10 minutes.

 Add the chopped tomato, green peas, cumin powder and cook for a few minutes more.

Boil three and a half cups of water in rice cooker. Pour the khichudi mixture in a vessel, add 2 and a quarter cup water, insert the vessel in the ricecooker and cook till the water dries up. Alternatively cook in the pressure cooker with three and a half cups of water for 12 minutes.

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