Khichuri

Creamy preparation of over-cooked pulao made rice, peas & potatoes

Ingredients

1/2 kg OR 1 LB Rice

1/2 kg OR 1 LB Moong (yellow dal) dal

3 sticks of Cinnamon

5 green Cardamoms

5 Cloves

1 tsp. Cumin seeds

2 Bay leaves

1/2 tsp. of finely chopped Ginger

2 Green chilies

1 1/2 tsp. Turmeric powder

2 Potatoes boiled & chopped ( optional)

1/2 cup of green peas

1/2 tsp. Salt

1/2 tsp. sugar

1 tbsp. Ghee (clarified butter)

Serve with

        Curd

Method

1.Wash and dry the dal. After drying roast it in a pan till it emits an aroma. Do not over roast the dal. Keep aside to cool.
2.Wash the rice and keep aside to dry in a colander for 30-45 minutes.
3.Heat Ghee (clarified butter) in a deep bottomed pan, add the bay leaves, cumin, cloves, cardamoms and the cinnamon pieces.
4.Once the seeds start crackling, add the ginger. Sauté for a minute or two. Add the rice and sauté for 4-5 minutes.
5.Now add the roasted dal along with the turmeric powder and some hot water .The water level should be just about 1 inch more than the level of the dal and rice. Now add the boiled potatoes, salt and sugar and green peas.
6.Sauté until the khichuri turns into a creamy consistency. When the khichuri is ready, add green chilies and a pinch of powdered garam masala, top with Ghee (clarified butter) and Serve hot.