Khichadi
Prep time: 20 minutes or so
Serves: 3 - 4
Ingredients:
1 C basmati rice
1/2 C mung dahl beans (soaked overnight)
2 TB Spicy Oil*
1 tsp sesame seeds
1 tsp salt
1 TB masala**
2 tsp ghee***
1 TB brown sugar
3 1/2 cups broth
Rinse rice and beans in warm water and drain. In a pot, saute rice and beans in 2 TB spicy oil for 3-4 minutes. Add sesame seeds, salt, masala and broth. Cook on medium heat until rice is almost cooked. Add ghee and sugar. Stir and cook for another 2 - 3 minutes on low heat.
You can also add potatoes, sweet potatoes, or carrots to add some girth.
*Spicy Oil
1 C sesame oil
2 TB mustard seeds
1 TB cumin seeds
1 tsp hing (not essential)
1 1/2 TB turmeric
Heat the oil in a pan. Add 2-3 mustard seeds in oil while it is heating. They will start popping once the oil is ho. Remove the pan from heat and add the remaining mustard seeds and cover the pot. After the seeds stop popping, add the rest of the ingredients. Allow the oil to cool down for 5 minutes and then pour it in a thick glass jar. This keeps for a while and it so nice to have in your cupboard.
**Masala (Chef Johnny's Korma Powder)
1 TB whole coriander seeds
1 TB whole cumin seeds
1 TB whole fennel seeds
1 TB whole mustard seeds
1 TB fenugreek seeds
1 TB whole cardamom seeds
1 TB cinnamon
1 TB ground ginger
1 TB ground turmeric
1 t ground cloves.
Mix all and grin together. Voila.
***Ghee
1 lb unsalted butter
Heat the butter in a pot for about 15-20 minutes on medium heat. IN the beginning butter will melt and you will see a thick cloudly liquidly butter. Slowly the cloudiness will be less and you will start seeing some transparent liquid. You will also hear some hissing sound. In a few minutes you will see the transparent ghee op the top and brown sediment at the bottom. Now it is ready. Remove the pot from the heat and pour into a glass jar. Store at room temperature.
images from dietdessertdogs and chopra
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