Recipes from an Indian kitchen with a focus on Andhra cuisine
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Thursday, May 19, 2016
1 tsp cumin / jeera
10 curry leaves
1 tsp grated ginger or ginger paste
very few onion slices (optional)
½ cup tomato chopped
½ tsp red chili powder
1 green chili slit (optional)
salt as needed
¾ cup rice (any kind of rice)
¾ moong dal (refer notes)
2 ½ cups water (refer notes)
Wash and soak rice and dal. Drain water completely.
Heat ghee in a pressure cooker or pot.
Allow cumin to crackle and saute curry leaves as well.
Fry ginger until fragrant. Do not burn.
Fry onions until the raw smell goes. Add tomatoes, salt and turmeric and saute until they turn mushy.
Add red chili powder and cook for one to 2 mins.
Add drained rice and fry for 3 mins. Pour water and pressure cook for 1 whistle. If cooking in a pot, cook until soft.
Serve dal khichdi with papad.
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