Spicy Khichuri

January 16, 2013

 Spicy Khichuri

The  Spicy Khichuri is restored fragrant by treating garam masala or flavors like tej patta, cinnamon, cloves and green cardamom.

The rice and lentil porridge called khichuri or khichdi has numerous varieties and symbols across India. In certain pieces of India, it is made with negligible flavors and flavors and held for wiped out food. On the Bengali table  Spicy Khichuri is unique. Rainstorm imply it is the ideal opportunity for Khichuri. Made with a combination of flavors and served quite hot with a touch of ghee and trimmings, it is solace food at its ideal. A happy and drier rendition is this Bhuni Khichuri, held for unique events.

Ingredients:

2 cups pullao rice,

¾ cup red lentils,

1/3 cup chickpeas,

1/3 cup moong beans,

½ cup cooking oil,

2 bay leaves,

1/3 cup chopped onion,

3 tablespoons sliced onion,

2 teaspoons ground ginger,

2 teaspoons ground garlic,

1 teaspoon ground turmeric,

1 teaspoon ground red chilli,

2 teaspoons ground coriander,

2 teaspoons ground cumin,

4 green chillies,

Salt to taste.

Directions:

·         Roast the moong beans. Rinse the rice, lentils, chickpeas and moong beans together. Add 12 cups of water, salt, bay leaves and ground spices and cook until the chick peas are thoroughly cooked. Stir occasionally.

·         Heat the oil in a saucepan. Fry the sliced onion golden brown. Add the mixture of spices and fry for 3 -  4 minutes.

·         Add the rice lentils mixture. Stir fry for 2 minutes. Add 7 cups of water. Bring to boil stirring regularly. Add green chillies and keep over heat for 18 minutes.

 Serve khichuri with fried aubergine, beef, curry, fresh vegetable-salad and achar.

Yield  6 – 8 servings.

(N.B: This recipe can also be cooked in a pressure cooker.)