Side Pannel
Khichadi From Maja
Khichadi From Maja
- Recipe Submitted by ADMIN on 09/26/2007
Category: Grains, Indian, Vegetables, Side Dishes
Ingredients List
- 1 c Basmati rice
- 3/4 c Moong dal
- 8 c ;Water
- 1/3 c Raw cashews
- 1/2 c Raw almonds
- 1/4 c Coconut
- 3/4 c Peas
- 3/4 c Carrots
- 3 Inch piece of cinnamon
- 8 Whole cloves
- 1 Whole red chile
- 2 ts Sugar (Optional)
- 1/4 ts Asafetida, yellow
- 1/3 c Currants - Raisins
- 1 ts Cumin
- 1 ts Black mustard seeds
- Parsley or cilantro
- Garam masala
Directions
First rinse the following ingredients separately: rice, dal, almonds,
cashews, coconut and currants.
In a heavy pan, heat the water to boiling.
While waiting for the water to boil, toast the almonds and cashews in a dab
of ghee. Just before nuts are toasted, add the coconut and toast all until
brown. Remove nut mixture from pan; set aside.
Next toast the cumin and black mustard seeds in a dab of ghee. Cover pot
while toasting, due to mustard seeds popping while cooking. Cook spices for
1 to 2 minutes. Remove from pan; set aside.
When water boils, add the dal and cook for about 2 minutes. The dal will
foam up in the cooking process, so remove the foam after two minutes. Then
add the rice and all of the spices. Boil, covered, for about 1 more minute.
Turn the fire off under the rice mixture and let sit.
Toast the carrots and peas in a dab of ghee while the rice is sitting. The
rice will be ready to have the remaining ingredients added after the
veggies are cooked. (I like to leave the carrots somewhat al dente.)
Open the pot and sprinkle garam masala over the rice and then add the
cleaned raisins, veggies, and half of the nut mixture, in that order.
Sprinkle again with garam masala. Cover and let sit for a short time.
Transfer the rice to a large bowl and stir the dish until all ingredients
are completely blended. Sprinkle some more garam masala for looks and add
the remaining nuts for a garnish.
cashews, coconut and currants.
In a heavy pan, heat the water to boiling.
While waiting for the water to boil, toast the almonds and cashews in a dab
of ghee. Just before nuts are toasted, add the coconut and toast all until
brown. Remove nut mixture from pan; set aside.
Next toast the cumin and black mustard seeds in a dab of ghee. Cover pot
while toasting, due to mustard seeds popping while cooking. Cook spices for
1 to 2 minutes. Remove from pan; set aside.
When water boils, add the dal and cook for about 2 minutes. The dal will
foam up in the cooking process, so remove the foam after two minutes. Then
add the rice and all of the spices. Boil, covered, for about 1 more minute.
Turn the fire off under the rice mixture and let sit.
Toast the carrots and peas in a dab of ghee while the rice is sitting. The
rice will be ready to have the remaining ingredients added after the
veggies are cooked. (I like to leave the carrots somewhat al dente.)
Open the pot and sprinkle garam masala over the rice and then add the
cleaned raisins, veggies, and half of the nut mixture, in that order.
Sprinkle again with garam masala. Cover and let sit for a short time.
Transfer the rice to a large bowl and stir the dish until all ingredients
are completely blended. Sprinkle some more garam masala for looks and add
the remaining nuts for a garnish.
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