Khichdee (Pish-Pash Style) Simple though they may be, there are some dishes you just can’t get enough of. This is one such dish. I can describe this dish in one word. Soul-food! Simple and yet so satisfying. As I type this recipe the craving for this dish stirs in my heart, yet again, and I have half a mind to tell Anu (my daughter from another mother) to dump the prawn curry she’s made for dinner and make this. ;-) I dare not though, not unless I want to be growled at. :P Ingredients: ½ cup split Green Gram/yellow moong dal/mugg ni dar ½ cup rice ¼ teaspoon turmeric powder 6 black peppercorns + 5 extra peppercorns Salt, to taste 1½ tablespoons clarified butter/ghee (I use a wee bit more because my family loves the taste of ghee in dals and khichdee) A few curry leaves ½ teaspoon cumin seeds/jeera Method: 1. Wash and soak the rice and dal together for about 20 minutes. Drain. 2. Add the dal and the rice into a pressure cooker. Add turmeric powder, 6 peppercorns, salt and 2¼ cups water. 3. Pressure cook for 3-4 whistles and set aside for a while to reduce steam then open the cooker. 4. Just before serving, heat ghee in a separate vessel; splutter the curry leaves, remaining 5 peppercorns and cumin seeds. 5. Pour the ghee mixture over the khichdee and serve hot. Chef Notes: 1. The same Khichdee can be made with split red gram/Ahar dal/toor dal. 2. Peppercorns used for tempering can be substituted with 2 cloves and half an inch of cinnamon. To view this recipe at the blog please visit: kenzyskitchenkorner.blogspot.in/2013/09/khichdi-pish-pash-style.html
Posted on: Mon, 07 Jul 2014 07:48:02 +0000
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