Friday, 24 June 2011

Khille hui Khichdee....Rice and Lentils


1 cup basmati rice 

1/4 cup arhar daal 

1/4 cup channa daal 

1/4 cup moong daal 

2 tbsp clarified butter 

1 tsp cumin seeds 

2 bay leaves 

1 tbsp ginger-finely chopped 

1 tbsp salt 

1/2 tsp garam masala 

1/2 tsp chilli powder 

2-3 green chillies-chopped



METHOD:
Soak the rice and daals together for at least 1/2 hour. Drain and keep aside until further use. 

Heat ghee in a heavy-based saucepan and add cumin seeds and bay leaves. 

When the seeds splutter, add ginger and sauté till a light brown. 

Add drained rice mixture, coriander powder, salt, garam masala, chilli powder and stir a few times well mixed. 

Sauté over high flame, till excess water dries up. 

Add green chillies and 3 1/2 cups water, bring to a boil. 

Lower flame, cover and simmer for about 15 minutes. 

Serve hot, garnished with coriander leaves.

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