This recipe is adapted from Sanoli's Kitchen at http://sanolisrecipies.blogspot.com/2013/09/durga-puja-ashtami-special-khichdi-bhog.html
It is a one dish meal.
Accompaniments: begun bhaja, alu bhaja, any kind of bhaja really, chutney, chicken fries
Serves 3-4.
Ingredients:
1 cup basmati rice
1.25 cups moong daal
6 medium cauliflower florets
3 potatoes
1/3 cup green peas
2-3 Tbsp ghee
2 bay leaves
2 dried red chillies
1/2 tsp cumin seeds
1" cinnamon stick
3 green cardamoms
3 cloves
1-2 green chillies
3/4 tsp grated ginger
1/2 tsp chilli powder
1/2 tsp turmeric
1 tsp sugar
salt to taste
1/2 cup plus 5 cups water
Method:
Preparation--
Wash and drain rice well.
Peel and chop potatoes into quarters.
Cut cauliflower florets so you have about equal amount of potato and cauliflower.
Roast moong daal in kadai like for bhaja moong daal until it starts to brown, then take off heat and rinse in a strainer and keep aside.
Lightly crush cardamom, cinnamon, cloves.
Cut stems off chillies and chop in half.
Grate ginger.
Cooking--
Heat ghee in a large soup pot. Add grated ginger and saute for a minute. Then add cumin seeds and let them splutter. Next, add red chilli and bay leaf and saute a few seconds. Then add the garam masala (cinammon, cardamom, cloves) and green chillies; saute again a half minute more or until it gives off its fragrance.
Add potato and cauliflower and saute for 5 minutes on medium heat. Try to get it just at least a little brown.
Then add moong dal and about a half cup water. When the mixture starts to boil, add rice, peas, chilli powder, haldi, salt, and sugar. Stir for 2-3 minutes so that everything mixes up well together.
Add about 5 cups water. Let it come to a boil, then cover and cook for about 20 minutes. Check for doneness and add more water and salt if necessary and heat for 5 more minutes if more water is added.
Notes:
We like a watery khichuri; add more or less water to taste.
Add hing if you like it.
If you're really motivated to not clean dishes, you can make the dish in the same vessel you roast the daal in but make sure it is big enough to fit everything and remember that rice expands.
It is a one dish meal.
Accompaniments: begun bhaja, alu bhaja, any kind of bhaja really, chutney, chicken fries
Serves 3-4.
Ingredients:
1 cup basmati rice
1.25 cups moong daal
6 medium cauliflower florets
3 potatoes
1/3 cup green peas
2-3 Tbsp ghee
2 bay leaves
2 dried red chillies
1/2 tsp cumin seeds
1" cinnamon stick
3 green cardamoms
3 cloves
1-2 green chillies
3/4 tsp grated ginger
1/2 tsp chilli powder
1/2 tsp turmeric
1 tsp sugar
salt to taste
1/2 cup plus 5 cups water
Method:
Preparation--
Wash and drain rice well.
Peel and chop potatoes into quarters.
Cut cauliflower florets so you have about equal amount of potato and cauliflower.
Roast moong daal in kadai like for bhaja moong daal until it starts to brown, then take off heat and rinse in a strainer and keep aside.
Lightly crush cardamom, cinnamon, cloves.
Cut stems off chillies and chop in half.
Grate ginger.
Cooking--
Heat ghee in a large soup pot. Add grated ginger and saute for a minute. Then add cumin seeds and let them splutter. Next, add red chilli and bay leaf and saute a few seconds. Then add the garam masala (cinammon, cardamom, cloves) and green chillies; saute again a half minute more or until it gives off its fragrance.
Add potato and cauliflower and saute for 5 minutes on medium heat. Try to get it just at least a little brown.
Then add moong dal and about a half cup water. When the mixture starts to boil, add rice, peas, chilli powder, haldi, salt, and sugar. Stir for 2-3 minutes so that everything mixes up well together.
Add about 5 cups water. Let it come to a boil, then cover and cook for about 20 minutes. Check for doneness and add more water and salt if necessary and heat for 5 more minutes if more water is added.
Notes:
We like a watery khichuri; add more or less water to taste.
Add hing if you like it.
If you're really motivated to not clean dishes, you can make the dish in the same vessel you roast the daal in but make sure it is big enough to fit everything and remember that rice expands.
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