|
Khichri
This is like a hot pot dish. Rice,
lentils, spices and seasonings are thrown into a pot or pressure cooker
and cooked until all individual ingredients are blended well together. A
very tasty and sustaining dish. Very popular with the famous papads and
kachumber raita of India. It is also served with chutneys and Indian
pickles. Definitely a meal in itself.
This recipe is
easy to make, and quick to prepare.
Ingredients -
Serves 4
2 1/2 oz. [5
tablespoons] butter
1 medium-sized onion,
finely chopped
1-inch piece fresh root
ginger, peeled and very finely chopped
1 garlic clove, finely
chopped
6 peppercorns
1 bay leaf
8 oz. [1 1/3 cups]
long-grain rice, washed, soaked in cold water for 30 minutes and drained
4 oz. [1/2 cup] yellow
moong dhal, washed, soaked in cold water for 1 hour and drained
1 teaspoon salt
1/2 teaspoon turmeric
I pint [2 1/2 cups]
boiling water
fried onion slices to
garnish
sautéed peas to
garnish
Preparation
- In a large saucepan,
melt 1 1/2 ounces [3 tablespoons] of the butter over moderate heat. When
the foam subsides, add the onion and fry, stirring occasionally, for 4
minutes. Add the ginger, garlic, peppercorns and bay leaf and continue
frying, stirring occasionally, for 3 minutes or until the onion is soft
and translucent but not brown.
- Add the rice, moong
dhal, salt and turmeric. Stir and toss the mixture gently. Reduce the
heat to moderately low and continue cooking and stirring gently for 5
minutes.
- Pour in the boiling
water and stir once. Cover the pan, reduce the heat to low and cook for
15 to 20 minutes, or until the rice and moong dhal are cooked and tender
and all the water has been absorbed. With a fork, stir in the remaining
butter.
Remove the pan
from the heat and turn the khichri into a heated serving dish. Scatter
the fried onion slices and sautéed peas on top and serve at once.
|
Dutchman 
