Monday, November 26, 2007


Red rice
¾ cup
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Black peppercorns 5-6
Cinnamon 1 inch stick
Cloves 3-4
Whole dry red chillies, broken
Asafoetida a pinch
Curry leaves
Green chillies, chopped 2
to taste
Potatoes, diced
2 medium
Split green grams (dhuli moong dal), soaked ½ cup
as required
Heat ghee in a pressure cooker. Add cumin seeds, black peppercorns, cinnamon, cloves, dry red chillies, asafoetida and curry leaves and stir.
Add red rice and stir to mix well. Add two and a half cups of water, green chillies and salt. Let the water come to a boil.
Add potatoes and moong dal and stir. Cover the cooker with the lid and cook till two to three whistles.
Lower the heat and cook for fifteen minutes.
Do not open the lid immediately. Wait for five to ten minutes.
Serve the khichdi hot preferably with yogurt.

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