Veg: Khichuri

 Ingredients and Quantity (or Amount)

1.    Basmati or Gobindo Bhog Rice (1 ½ cups)

2.    Moosur daal (3/4 cup)

3.    Moog daal (3/4 cup)

4.    Butter (1 stick)

5.    Onion (2 medium sized)

6.    Fresh ginger paste (2 tablespoons)

7.    Turmeric (1/2 teaspoon)

8.    Cumin powder (2 tablespoons)

9.    Red chili powder (2 tablespoons)

10. Sugar (2 tablespoons)

11. Salt (to taste)

12. Oil (2 tablespoons)

13. Red dry chili (2 pieces)

14. Bay leaves (2 pieces)

15. Whole cumin (1/2 teaspoon)

16. Garam masala (1/2 teaspoon)

17. Coconut (1 small sized)

18. Lemon (1 small sized)

Method:

Wash rice and moosur daal. Drain the rice and moosur daal. In a wok add 2 tablespoons of oil and fry the moog daal until golden brown. Set this aside.

In a large saucepan pour sufficient water to boil. When water starts to boil add rice, moosur daal that was washed and drained, and add the fried moog daal.  Add salt and turmeric. Make sure there is about ½ inch extra water from the top surface of the rice and daals in the pan. Cook for 20 minutes. Add fresh ginger paste, cumin powder, red chili powder and sugar. Cook for a few minutes. When the mixture is thick, turn off the heat and set aside.

Put another pan on heat. Add butter, dry chili pepper, cumin, bay leaves, small pieces of coconut. Add onion and fry until the onion is light brown. Add garam masala.

Put kichuri on a serving bowl and spread the fried onion on top. Garnish with lemon edge.

Serve hot with beguni and / or achar.

© 2020 Sati Mukherjee. All Rights Reserved