May 28, 2009

* Saat Dhan Khichdi *

1 1/2 cups kolam rice
1 tbsp oil
1 tbsp ghee + 2 tbsp oil
2 tbsp each sprouted moong, masoor, chana, arhar, moth, vatana (dry green peas)
3 finely chopped onions, 1 finely chopped tomato
1 tbsp lemon juice, 1/2 cup chopped coriander
1 tbsp coriander-cumin powder, 1 tsp garam masala
1/2 tsp haldi, 1to 2 tsp red chilli powder
Salt to taste
Grind for the masala paste:
3 tbsp fresh grated coconut, 2 green chillies
12 cloves garlic, 1-inch ginger, 3 peppercorns
1/4 tsp amchoor, 2 spring onions (white part only)

Coat a large heavy handi with the 1 tbsp oil. Mix the rice and sprouts with the masala paste and coriander leaves in the handi. Keep aside for 15 minutes.
Heat the ghee and oil. Remove from heat. Mix in the masala powders. Add the onion and tomato and mix.
Add to the handi and mix well. Add 5 cups hot water, salt and lemon juice. Cover with a close-fitting lid.
Simmer on low heat for 30-40 minutes.
Garnish with coriander and serve hot with a dollop of desi ghee.

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