Sunday, November 13, 2005

Garma Garam Khichuri

Khichuri/Khichdi is one pot meal all of us cherish, specially during the winter months. I am obviously talking about the spicier wholesome version as compared to the yellow mush which is pedalled as sick grub. Last night we found ourselves with company during dinner time and decided to invite them over. Khichuri was the ideal choice as I had a less than full refrigerator at the time.
I made the Bengali version where one uses yellow moong dal which has been dry roasted first. Dry roasting brings out the wonderful flavour of the dal, and I also like the way the dal looks after being cooked - specks of brown to break up the montony of plain yellow. If you are not using long grained rice, use a 1:1 ratio of rice and dal. As I used a long grain rice, I increased the quantity of dal used. Usually adding seasonal vegetables like cauliflower greatly enhances the taste...but remember fresh, do not use the frozen mushy stuff. If using fresh add it along with peas and potatoes. And finally, sorry for the lack of pictures, we ate it all up as soon as it was cooked. That tells you something doesn't it.

Basamati Rice -1 cup
Moong Dal - 1.5 cups
Onion - 1 medium, diced
Italian Tomato - 1 medium, diced
Peas - 1 cup
Red Potato - 1 medium, cubed with skin on
Shredded Coconut - 1/2 cup
Green Chillies - 3 slit and deseeded
Ginger - 1 inch piece, made into paste
Bay Leaf - 1 large
Turmeric Powder- 1/2 tsp
Cumin Seeds - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder- 1 tsp
Garam Masala - 1 tsp
Oil - 2tbsp
Salt - To taste

1. Dry Roast the Moong Dal for about 5-6 minutes till golden brown and soak along with rice in five cups of water.
2. In a deep pan heat oil. Add Cumin seeds and bay leaf. Once the seeds start sputtering, add the onions and sautee.
3. Add tomatoes and cook till slightly mushy. Then add ginger paste, cumin powder, coriander powder and turmeric powder. Cook for 2-3 minutes and add the split chillies, peas and potatoes and cook for another 2-3 minutes. Season with salt and add shredded coconut. Cook for a minute or so.
4. Finally add the rice and dal mixture along with the water. Turn up heat to high till water starts boiling and then turn the heat down and let it simmer till done. Add garam masala at last.
5. Check seasoning, garnish with cilantro and serve with scrambled eggs or favourite pickle.

1 comment:

Amlan said...

Very true. Dry roasting the Moog Dal is the trick to really making a regular dal very tasty. And of course the color is very pretty.

Typically I follow a slight variation of the above recipie and substitute oil by about half a bottle of ghee ;)