May 28, 2009

* Vegetable Khichdi *

1 cup rice
1 cup yellow moong dal
Salt to taste
1 cup cauliflower florets
1/2 cup green peas
1 cup cubed french beans
1/2 cup cubed aubergine
2 potatoes, cubed
2 onions, finely chopped
1 tbsp ghee
2 to 3 tbsp oil
2 bay leaves
2 cloves
2 1-inch pieces of cinammon
Pinch of shah-jeera
1 tsp ginger-garlic paste
1/2 tsp roasted cumin seed powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp amchoor powder
For garnishing:
1/4 tsp chaat masala (optional)
2 pinches of pepper
1 tbsp chopped coriander
Sliced tomatoes

Soak the rice and dal in 3 cups water for 15 minutes. Drain, but
reserve the water.
Heat the ghee and oil in a pressure cooker or pressure pan. Add
thebay leaves, cloves, cinammon and shahjeera.
Add the ginger-garlic and onion and fry for 4 to 5 minutes. Add
the rice and dal and fry for 2 to 3 minutes.
Add the reserved water, 1 1/2 cups hot water, the masala powders
and salt. Bring to a boil, then add the vegetables and stir.
Close the pressure cooker and cook for 4-5 whistles. Open the
cooker after a few minutes. If there is any excess water, then
cook on a low flame, without the cover, till the water evaporates.
Garnish and serve hot with raita.

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