Dal Khichdi
1 onion, finely chopped
1 green chilly, cut into 1/2″ pieces
1/2 tsp cumin seeds
3-4 garlic peels, finely chopped
1 tbsp veg. oil
1 tbsp. ghee or clarified butter
1/4 tsp turmeric powder
3/4 cup rice
1/4 cup split lentils (I use whatever I have on hand usually moong or masoor dal. This time I used a combination of both)
1-2 tbsp fresh coriander leaves and tender stems, chopped
Salt, to taste
Wash the rice and the lentils together and let them soak for 10-15 minutes. You can start prepping the rest of the ingredients in the meanwhile.
Heat the oil in a pressure cooker and add the cumin seeds and let them sputter, taking care not to burn them.
Add the chilly and the onion and saute till the onions are soft and pinkish brown.
Tip in the turmeric powder and stir till well mixed.
Drain the rice and lentils that have been soaking and add them to the cooker. Stir gently to mix everything.
Add salt to taste and 4 cups of water.
Stir gently. Cover the pressure cooker and add the stopper.
Cook on high flame. After the first whistle, cook on low flame for 10 minutes.
Turn off the heat and let the pressure drop on its own.
Once the cooker can be opened, add the chopped coriander and stir to mix.
Prepare the tempering. In another small frying pan, place the ghee and the chopped garlic. Let it saute gently on low fire till it turns fragrant. Don’t burn the garlic as you’ll lose all the flavor. Add this ghee and the garlic to the cooked rice and stir to incorporate.
Serve pipping hot.
Peas Pulao … yes please!
Peas Pulao
2 bay leaves
1-2″ cinnamon sticks
2 pods green cardamom
4-5 cloves
6 black peppercorns
1/2 large or 1 small onion, chopped
1 tbsp oil
1 cup long grained rice
2 cups water
1/4- 1/2 tsp turmeric powder
A handful of green peas
Salt, to taste
If you’re using frozen peas, keep them out to thaw for a while.
Wash the rice and leave it to soak in some water for about 15-20 minutes while you prep the rest of the ingredients.
Heat the oil mildly in a vessel and add the bay leaves, cinnamon, cardamom, cloves and peppercorns and let them warm up and infuse the oil with their aromas and flavors, taking care not to burn the spices.
Add the chopped onion and saute till the onions and soft and translucent and start taking on a little colour.
Add the turmeric powder and stir well.
Drain the water that the rice was soaking in and tip the rice into the vessel.
Stir gently making sure you don’t break the grains down while stirring.
Once the rice is well coated with the spices in the pan, add the water, salt to taste and the green peas.
Cover and let it cook on a low flame, till all the water has been absorbed.
Fluff up the rice using a fork and not a spoon so that you don’t mash the grains.
Serve hot with your favourite curry.
Please remember that if you’d like to change the quantity of rice used, the rice to water ratio should always be 1:2. That is 1 measure of rice to 2 measures of water to cook it in.
This recipe is linked with –
My Meatless Mondays
Mouthwatering Mondays
Mangia Mondays
A Little Birdie Told Me
A platter of savory crackers
You can check out the recipe I use for shortcrust pastry here. I sure hope you try making these crackers sometime. Let me know what you topped your crackers with. I’d love to hear from you.
Here’s what my platter of crackers looked like –
Savory Crackers
Shortcrust Pastry
Toppings of your choice (I used sesame seeds, carom seeds, red chilly powder and chopped fresh rosemary)
Roll out the shortcrust pastry and cut into diamond shapes or any other shape you fancy.
Sprinkle the herbs or seeds of your choice and lightly press them down into the dough using your hand.
Place on an ungreased baking sheet at bake at 170ºC for about 10 minutes or till lightly browned on the edges, making sure not to let them brown too far.
Cool and store in an airtight container.
This recipe is linked to –
A Little Birdie Told Me
My Meatless Mondays
Bake with Bizzy
Mangia Mondays
Mouthwatering Mondays
Full Plate Thursdays