Wednesday, May 27, 2015

Chana Dal Khichdi

  • 1 c chana dal, soak for 2-3 hrs
  • 1 1/4 c rice soak half an hour before starting to make
  • 2 big onions, diced small
  • 1 tbsp each of Ginger & garlic paste
  • 1 1/2 tsp ground green chillies (adjust to taste)
  • 3-4 tbsp, grated fresh coconut
  • Handful each of coriander and mint leaves, finely chopped
  • 3/3 tsp Haldi
  • 1 1/2 tsp Dhania powder
  • 1 tsp Garam masala
  • 1 1/2 tsp Rai
  • 1 tsp Jeera
  • 8-10 Peppercorn
  • 5-6 Cloves
  • 2" Cinnamon stick
  • 1-2 dry red chillies
  • 1/2 tsp Hing
  • 10-15 cashew nuts
  • 1 tbsp raisins
  • Salt to taste
  • 3/4 tsp sugar Optional
  • 1 1/2 tbsp Oil + 1 tbsp Ghee (You may reduce or cut out ghee, but will not smell the same)
  • 1/4 c + 4 1/4 c water

  • Grated fresh coconut
  • Finely chopped dhania

  • Heat oil + ghee in the cooker.
  • Add rai, let it splutter, add jeera, pepper, cloves and cinnamon, then dry chilly and hing.
  • Immediately put diced onions and saute till the edges turn light brown.
  • Add ginger, garlic, saute for a minute.
  • Add cashew and raisins, keep stirring and cook till raisins puff up.
  • Add coconut, saute for a minute.
  • Then haldi, dhania powder and garam masala, again a minute.
  • Drain chana dal and put in the cooker, add green chillies and give it a good stir.
  • Cook for a couple of minutes and add 1/4 cup water. Cook on medium flame till this water is soaked up.
  • Now add drained rice, coriander and mint leaves, salt and sugar, mix delicately so that rice grains don't break.
  • Add water (4 1/4 c). Give one final stir.
  • Bring to a boil, wipe the cooker edges with a clean rag or paper napkin and carefully close the cooker.
  • Cook on high flame till 1st pressure, lower to sim and cook for 8-10 minutes.
  • Increase flame, let off one more pressure and immediately switch off the gas.
  • Let the cooker cool down on its own, open, transfer the khichdi to a serving dish.
  • Lightly fork to separate grains.
  • Garnish with chopped dhania and coconut.
  • Do top with ghee on individual portions.
  • Ideal combination is aloo baingan and cold baghari chhaash, with some pickle and papad

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