Khichuri (Rice and Dal Porridge)

Ingredients

  • 200 gm moong dal
  • 200 gm Gobindobhog rice
  • 2 gm cumin seeds
  • 3 pieces cardamom
  • 1 pieces cinnamon
  • 3 pieces clove
  • 3 dry red chillies
  • 3 bay leaves
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 25 gm salt
  • 50 gm sugar
  • 1/2 tsp garam masala powder
  • 200 gm cauliflower, cut into 5 cm florets
  • 200 gm potatoes, cut into 5 cm chunks
  • 100 gm tomatoes, quartered
  • 80 gm peas, blanched
  • 40 gm ginger paste
  • 40 gm grated coconut
  • 3 pieces green chillies
  • 10 gm ghee
  • 1 ml vegetable oil
  • 15 ml mustard oil

Method –

  1. Wash rice thoroughly
  2. Strain over a colander
  3. Spread and leave it to air dry
  4. Remove stones and other impurities from dal
  5. Dry roast on medium heat for about 6 minutes till it turns pinkish brown
  6. Stir continuously
  7. Rinse the dal just once
  8. Strain and allow it to dry
  9. Heat 5 gm vegetable oil
  10. Add the rice and fry for about 4 minutes till it looks glassy
  11. Set aside
  12. Heat 15 gm vegetable oil
  13. Fry the potatoes for 4 minutes till it becomes golden. Set aside
  14. In the same oil, fry the cauliflower for 4 minutes till light golden and set aside
  15. Make a paste of ginger, turmeric powder, cumin powder and 50 ml water
  16. Heat 15 ml mustard oil
  17. Temper with dry red chillies, bay leaves, cardamom, cinnamon, cloves and cumin seeds
  18. Add grated coconut and fry on medium heat for 3 minutes till golden
  19. Add the masala paste
  20. Fry for about 8 minutes till raw smell goes
  21. Add 50 ml water if the mixture becomes dry
  22. Add tomatoes
  23. Cover and cook for 2 minutes
  24. Add the rice, dal and 1 slit green chilli
  25. Stir and mix well
  26. Add 1.8 litres hot water
  27. Add salt
  28. Cover and boil on low heat for 5 minutes
  29. Stir occasionally
  30. Add the potatoes and cauliflower
  31. Cover and boil on low heat for 15 minutes
  32. Stir occasionally
  33. Add sugar, peas and 2 green chillies
  34. Simmer on low heat for 15 minutes
  35. Add ghee and garam masala powder
  36. Turn off heat, cover and rest for 5 minutes before serving

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