Khichuri
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| Ingredients |
- 1/2 kg Rice
- 1/2 kg Moong dal
- 3 sticks Cinnamon
- 4-5 Cardamoms (green)
- 4-5 Cloves
- 1 teaspoon Cumin seeds
- 2 Bay leaves
- 1/2 teaspoon Ginger
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- 2 Green chillies
- 1 1/2 teaspoon Turmeric powder
- 1/2 cup Mustard oil
- 2-3 Potatoes
- 2 Brinjals
- 1/2 teaspoon Salt
- 1 tablespoon Ghee
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| Method |
Wash the dal and roast it in a pan till it emits an aroma. Keep aside to cool. Wash the rice and keep aside to dry in a colander for 30-45 minutes. Boil and chop the potatoes.
Heat oil in a deep bottomed pan, add the bay leaves, cumin, cloves, cardamoms and the cinnamon pieces. Once the seeds start crackling, add the ginger. Saute for a minute or two. Add the rice and saute for 4-5 minutes. Add the roasted dal and saute again for a few minutes. Add some hot water into the pan along with the turmeric powder. The water level should be just about 1 inch more than the level of the dal and rice. Add the boiled potatoes and chopped brinjals.
When the rice and dal are 3/4th cooked, add the green chillies, salt and sugar. When done, add a pinch of powdered garam masala and top with ghee.
Serve hot.
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Other Details |
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Serves: 6
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Time: 40 mins.
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Category: Main Course | State: West Bengal | Submitted by: System
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