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Post # 1
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Join Date: 10 Apr 2011
Location:  UAEPosts: 42 |
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Bangla Khichdi |
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Bangla Khichdi
Ingredients 1 Cup rice (washed and soaked for 30 minutes) 1 Cup masoor dal (washed and soaked for 30 minutes) 1 tbsp Channa dal (washed and soaked for 30 minutes) 1 Bay leaf 3 Green cardamoms 1" Stick cinnamon 3 Cloves 1/2 tsp Cumin seeds 10-12 Tiny onions, peeled 10-12 Baby potatoes, washed clean 1/2 Cup peas, shelled 1 Carrot, diced 1 tsp Ginger, grated 1 tsp Garlic, grated 3-4 Green chilies, finely chopped 1/2 tsp Turmeric powder 1/2 tsp Garam masala powder Salt to taste 5 Cups water 4 tbsp Ghee Chopped coriander leaves, for garnish Curd and chutney, to serve Method Drain dals and rice in a colander and keep aside. Semi crush spices (cardamom, cinnamon and cloves). Heat 3 tbsp ghee in a large heavy skillet. Add cumin seeds, bayleaf and crushed spices. Add ginger, garlic and chilies. Stir-fry for a moment. Add onions and potatoes (with skin). Stir-fry for 2 minutes. Add carrot, peas, turmeric, garam masala and salt. Add dals and rice. Gently stir-fry for 1 minute. Add water. Stir, bring to a boil, cover and simmer till done. When done, pour remaining ghee and sprinkle coriander leaves. Serve piping hot, with curd and chutney. Bangla Khichdi is ready. |
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