During heavy rains our heart always beats for khuchuri, khichuri is generally made of Moong dal, but today we will make it with Masoor dal.
INGREDIENTS:
Rice (1 cup).
Dal (1 1/2 cup).
Cumin seeds (1 TBs).
Salt to taste.
Ginger paste (1 TBs).
Dried red chillies (4-5), Bayleaves (4-5).
Chopped onions (2 big).
Chopped tomatoes (2 big).
Red chilli powder (1 Tsp), Turmeric powder (1 Tsp), Garam masala powder (1 TBs) .
Chopped coconut (2 TBs).
Mustard Oil (3 TBs).
Ghee (1 TBs).
PROCEDURE:
In a big vessel heat about 1-1.5 litr of water, meanwhile wash rice properly and as water gets to heat add rice and allow it to cook in medium flame.Meanwhile in another pan add about 1 TBs oil and fry the dal well and add to rice and allow it to cook along with rice. Now heat about 2 TBs of oil in the pan add cumin seeds, dry chillies and bay leaves, as they are about to pop add onions, coconut and fry till golden brown, now add tomatoes and little salt and add ginger paste and cook till it forms a thick paste type, now add red chilli powder, turmeric powder, garam masala powder and saute well, now add this paste to the vessel where by now rice and dal are getting cooked, stir up well. If required add some more water, consistency of khichuri depends upon ones taste, but I prescribe masoor dal khichuri to be thin, as while it gets cooled water is absorbed by rice, so more water addition is better. Adding of masala changes the colour of kichuri from pale off-white to yellow. As you find rice and dal got cooked well add ghee to it and off the flame. Allow it to settle down. Serve it with different types of fries and enjoy khichuri watching the rain.
INGREDIENTS:
Rice (1 cup).
Dal (1 1/2 cup).
Cumin seeds (1 TBs).
Salt to taste.
Ginger paste (1 TBs).
Dried red chillies (4-5), Bayleaves (4-5).
Chopped onions (2 big).
Chopped tomatoes (2 big).
Red chilli powder (1 Tsp), Turmeric powder (1 Tsp), Garam masala powder (1 TBs) .
Chopped coconut (2 TBs).
Mustard Oil (3 TBs).
Ghee (1 TBs).
PROCEDURE:
In a big vessel heat about 1-1.5 litr of water, meanwhile wash rice properly and as water gets to heat add rice and allow it to cook in medium flame.Meanwhile in another pan add about 1 TBs oil and fry the dal well and add to rice and allow it to cook along with rice. Now heat about 2 TBs of oil in the pan add cumin seeds, dry chillies and bay leaves, as they are about to pop add onions, coconut and fry till golden brown, now add tomatoes and little salt and add ginger paste and cook till it forms a thick paste type, now add red chilli powder, turmeric powder, garam masala powder and saute well, now add this paste to the vessel where by now rice and dal are getting cooked, stir up well. If required add some more water, consistency of khichuri depends upon ones taste, but I prescribe masoor dal khichuri to be thin, as while it gets cooled water is absorbed by rice, so more water addition is better. Adding of masala changes the colour of kichuri from pale off-white to yellow. As you find rice and dal got cooked well add ghee to it and off the flame. Allow it to settle down. Serve it with different types of fries and enjoy khichuri watching the rain.
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