Sunday, June 17, 2012

Mung daal khichdi

This is a simple rice dish, a kind of comfort food, easy on the tummy yet nutritious and tasty.

Here's how I make it:

1/2 cup short grain white rice (I like to use Sona Masuri)
1/2 cup mung daal
3 cups water
Tempering - 2 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, pinch of asafoetida, 1/2 tsp turmeric pwd, few curry leaves torn roughly
Salt to taste
1 tsp cumin pwd
1 tsp coriander pwd
1 tsp goda masala
1 tsp kacchha masala (see note)
1/2 tsp red chile pwd or to taste
1 tbsp jaggery

I usually make khichdi in my pressure pan, but it can be made in a regular pot that has a fitting cover too. First wash the rice and mung daal together in 2-3 changes of water. Drain and let sit for 15 mins. Make the tempering by heating the oil and dropping the mustard seeds. When they stop spluttering, add the rest of the tempering ingredients one by one. Fry for a minute. Add the rice and daal mix. Saute for 2-3 mins. Add 3 cups of water. Khichdi is usually a bit mushier than say pulav or masale bhaath, but you can adjust quantity of water per your liking. Add all the masalas, salt and jaggery and stir. Increase heat to high to bring it to a quick boil. At this point, if using a pressure pan, close the lid and cook for 2 to 3 whistles. If making the khichdi in a pot, cover it, reduce heat to medium and cook abt 20 mins till well cooked.

Serve hot garnished with fresh shredded coconut, chopped cilantro and a dollop of ghee.

Note - Kacchha masala is a raw (unroasted) spice mix of coriander seeds, cumin seeds, shahjeera seeds, cloves and cinnamon. These spices are sun dried and then powdered together. I got this powdered spice mix from my MIL. In sun-starved Seattle, I don't think I can ever attempt to make this masala. Since all the spices used in this masala are also used in goda masala, you can use 2 tsp of goda masala in the absence of kacchha masala.

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