Mughlai Khitchdi (Rice cooked with green gram) recipe
ingredients
1 cup (200 g) 7 oz Rice, Basmati
1/2 cup (75 g) 2 1/2 oz Green gram (moong daf)
2 1/2 tbsp (37 g) Ghee
1 Bay leaf (tej patta)
Grind to a coarse paste:
1/4 cup (30 g) 1 oz Onions, chopped
3 Green chillies
1 tsp (6 g) Ginger (adrak) paste
1/2 tsp (3 g) Garlic (lasan) paste
Grind to a fine powder:
1/2 tsp Black cumin (shahi jeera) seeds
3 Cloves (laung)
3 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
15 Curry leaves (kadhi patta)
Salt to taste
12 Cashew nuts (kaju), fried until golden
1/2 cup (75 g) 2 1/2 oz Green gram (moong daf)
2 1/2 tbsp (37 g) Ghee
1 Bay leaf (tej patta)
Grind to a coarse paste:
1/4 cup (30 g) 1 oz Onions, chopped
3 Green chillies
1 tsp (6 g) Ginger (adrak) paste
1/2 tsp (3 g) Garlic (lasan) paste
Grind to a fine powder:
1/2 tsp Black cumin (shahi jeera) seeds
3 Cloves (laung)
3 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
15 Curry leaves (kadhi patta)
Salt to taste
12 Cashew nuts (kaju), fried until golden
method
1. Wash the rice and green gram in a number of changes of water and then soak in enough water to cover for 30 minutes and then drain.
2. Heat the ghee in a deep pan; add bay leaf. When it changes colour add onion paste. Saute until the paste is golden brown.
3. Add the spice powder and curry leaves; mix well. Add 3 cups water and bring to the boil. Add the rice, green gram, and salt. Bring back to the boil and reduce heat to medium and cook until the rice and gram are tender.
4. Serve garnished with cashew nuts.
2. Heat the ghee in a deep pan; add bay leaf. When it changes colour add onion paste. Saute until the paste is golden brown.
3. Add the spice powder and curry leaves; mix well. Add 3 cups water and bring to the boil. Add the rice, green gram, and salt. Bring back to the boil and reduce heat to medium and cook until the rice and gram are tender.
4. Serve garnished with cashew nuts.
serving amount
serves: 4
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