Saturday, August 30, 2008

Bangali Khichadi

Ingredients :

1 Cup rice (washed and soaked for 30 minutes).
1 Cup masoor dal (washed and soaked for 30 minutes).
1 tbsp Channa dal (washed and soaked for 30 minutes).
1 Bay leaf.
3 Green cardamoms.
1" Stick cinnamon.
3 Cloves.
1/2 tsp Cumin seeds.
10-12 Tiny onions, peeled.
10-12 Baby potatoes, washed clean.
1/2 Cup peas, shelled.1 Carrot, diced.
1 tsp Ginger, grated.
1 tsp Garlic, grated.
3-4 Green chilies, finely chopped.
1/2 tsp Turmeric powder.
1/2 tsp Garam masala powder.
Salt to taste.
5 Cups water.
4 tbsp Ghee.
Chopped coriander leaves, for garnish.
Curd and chutney, to serve.

Method Of Preparation :

Drain dals and rice in a colander and keep aside.
Semi crush spices (cardamom, cinnamon and cloves).
Heat 3 tbsp ghee in a large heavy skillet.
Add cumin seeds, bayleaf and crushed spices.
Add ginger, garlic and chilies. Stir-fry for a moment.
Add onions and potatoes (with skin). Stir-fry for 2 minutes.
Add carrot, peas, turmeric, garam masala and salt.
Add dals and rice. Gently stir-fry for 1 minute.
Add water.
Stir, bring to a boil, cover and simmer till done.
When done, pour remaining ghee and sprinkle coriander leaves.
Serve piping hot, with curd and chutney.
Bangla Khichdi is ready.

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