Tuesday, May 31, 2005

Another twist on the Rice Dal combination

This is a recipe for Hyderabadi khichdi which I got from a Pakistani colleague. Its simple and elegant and tastes quite different, though a little on the drier side. Try it with yogurt and green chutney. My forays into the kitchen this weekend were not very satisfying. My Sindhi kadi turned into a bland sambhar like dish. Will try to perfect it and post it some day.

Basmati Rice - 3 cups
Red Lentils ( Sold as Masoor Dal in Indian Grocery Stores) - 2 cups
Oil - 4 Tbsps
Cardamom pods -4
Whole Black peppers- 12
Cloves- 7-8
Minced Garlic - 1 tsp
Minced Ginger - 1 tsp
Salt -To taste
Water - 7.5 cups
Wash rice and lentils separately with water, drain and keep aside.
Heat oil in the rice cooker and add cardamom, black peppers, cloves and minced ginger and garlic to oil. Once the spices exude their aroma, add the pre washed lentils to it and stir for about 10 minutes. Then add the prewashed and mix . Add 7.5 cups of water and salt to taste .Turn on the rice cooker. Enjoy with some drizzled butter.


Amlan said...

I've tried cooking this, it is indeed very tasty. Replace the oil with butter for effect and before serving, pour some saffron dissolved in about 10ml of milk all over.

Anyesha said...

Hmmm..I have tried the butter part...should cook it with safrron next time.

raathkiraani said...

You can't forget the teaspoon of tumeric! It lends the authentic color among other things.