Saturday, July 21, 2012
1/2 cup rice - I used surti kolam
1/2 cup yellow moong dal
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/2 teaspoon kashmiri chilli powder
1/2 teaspoon mustard seeds
1/2 teaspoon jeera
1 tablespoon ghee
1/4 teaspoon oil
6 to 7 cloves of garlic - very finelly chopped
chopped cilantro and chopped green onions for garnishing
salt to taste
Wash the rice and dal about 5 times and then soak it in 3 cups of water and let it sit for 10 minutes. To this add turmeric, asafoetida and the 1/4 teaspoon oil and let it cook for 3 whistles. After the pressure is released - mash the khichdi very lightly with the back of a ladel.
In a kadhai add the ghee. When it gets hot add the mustard seeds and let them splutter. Then add the jeera and immediately add the chopped garlic and get the kadhai off the heat. Be careful not to burn the garlic - we want sweet garlic taste and not bitter burnt garlic :)
Then add the chilli powder and the khichdi and get it back on medium heat. Add salt to taste and mix this mixture very well. Add chopped cilantro and chopped green onion (scallions) and serve hot with pickle and papad.
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