U need:
Rice(basmati or any good quality): 1 cup
Moong dal: 3/4 cup
Potato: 2 medium
green peas: 1/4 cup
ginger paste: 2 tsp
green chillies(slit): 2
oil/ghee: 2 tablsp
cloves: 2
cardamom: 2
cinnamon: 2 stick
turmeric powder: 1 tsp
Khus khus: 2 tsp(soaked in water for 15 mins)
Salt to taste
Sugar: 1/2 tsp
Dhaniya powder: 2 tsp
Jeera: 1 tsp
Nigella seeds(kala jeera): 1/2 tsp
Method:
1. Soak rice in water for 15 mins.Dry roast moong dal and add to the soaked rice.
2.Wash,peel skin of the potato and dice to cubes.Soak in water.
3.Heat oil or ghee in a kadai. When hot add jeera,cloves,cinnamon and cardamoms.Saute for few seconds.Add the ginger paste and stir quickly.Drain water from soaked the rice-dal mix and add the rice-dal mix to the kadai. Continue stirring well.Add turmeric powder and dhaniya powder.Stir well for 5 to 6 mins. Add salt and sugar.
4.Transfer the semi cooked rice dal into a vessel,add 2 cups water and pressure cook for 2 whistles .
5. Meanwhile add 2 tablsp oil in a kadai. When hot add nigella seeds and slit green chillies. Saute.
6. Drain water from the diced potatoes and green peas and add to the kadai,Stir well,add salt. Grind the soaked khus khus to a smooth paste.
7. Add 3/4 cup water to the cooking potatoes-peas. Cover with a lid.Simmer till potatoes are semi-cooked.
8. Now add the khus-khus paste and mix well. Cover with the lid and simmer till done.Add chopped coriander leaves,simmer for another 2 mins .
To serve: Transfer the pipping hot khichdi to a serving bowl.Pour the potato khus-khus curry in the center of the khichdi. Serve hot with fried pappads and fresh curds.
Note: On a lazy sunday afternoon when you are too lazy to cook an elaborate dish,make this potato khichdi and enjoy every spoonful of this yummy dish.
Adjust salt to taste.
Bon Appetiti!!!!!!
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