A lovely soft dish that is easy on the stomach and perfect for rainy days.
Recipe:
1 cup split moong daal, soaked for ONLY 10 minutes (I prefer with peels)
half cup rice, soaked for 15-20 minutes
1 and half tsp salt (or to taste)
pinch of garlic paste (less than quarter tsp)
2 tbsp oil
Drain the soaked rice and daal, then mix everything including the salt, garlic and oil in a pan, then add 4 cups of water to it. Keep the heat on very low and cover the pot. Let it come slowly to a boil and leave it to simmer until most of the water has evaporated and the mixture has softened and thickened. Avoid stirring too much coz otherwise the mixture will stick to the bottom of the pan. If you have to stir, do so with a light hand and don't let your spoon touch the bottom of the pan. You can add warm water if you feel the grains are still too hard.
Once everything is soft, use a potato masher and mash everything to form a grainy paste. Adjust salt to your taste and your khichri is ready to be served. You can serve this with a curry or spinach, but we love it served hot with coconut and potato sambhar...recipe posted below. Yummy!
but it also goes well with rotis and chutney.
Recipe:
Grated fresh coconut, about 2 cups
2-3 green chillis, or to taste
quarter tsp garlic paste
pinch of turmeric
salt to taste
2 fresh tomatoes
1 tbsp coriander, chopped
4-5 potatoes, peeled and cubed
oil as required
Fry the potato cubes and set aside.
Blend the coconut with tomatoes, salt, coriander and green chillis
Heat some oil (about 4 tbsp) in a karai/wok and add the garlic paste. Then add the blended coconut mixture and turmeric powder. Cook on medium heat whilst stirring very often until the coconut becomes golden. It's ok if it sticks to the bottom of the pan, just turn off the heat and let it cool slightly and it will release on it's own. Keep cooking the mixture until it smells really good and looks golden. Adjust salt to your taste, then add the fried potatoes. Mix together and turn off the heat. Serve! :)
Recipe:
1 cup split moong daal, soaked for ONLY 10 minutes (I prefer with peels)
half cup rice, soaked for 15-20 minutes
1 and half tsp salt (or to taste)
pinch of garlic paste (less than quarter tsp)
2 tbsp oil
Drain the soaked rice and daal, then mix everything including the salt, garlic and oil in a pan, then add 4 cups of water to it. Keep the heat on very low and cover the pot. Let it come slowly to a boil and leave it to simmer until most of the water has evaporated and the mixture has softened and thickened. Avoid stirring too much coz otherwise the mixture will stick to the bottom of the pan. If you have to stir, do so with a light hand and don't let your spoon touch the bottom of the pan. You can add warm water if you feel the grains are still too hard.
Once everything is soft, use a potato masher and mash everything to form a grainy paste. Adjust salt to your taste and your khichri is ready to be served. You can serve this with a curry or spinach, but we love it served hot with coconut and potato sambhar...recipe posted below. Yummy!
but it also goes well with rotis and chutney.
Recipe:
Grated fresh coconut, about 2 cups
2-3 green chillis, or to taste
quarter tsp garlic paste
pinch of turmeric
salt to taste
2 fresh tomatoes
1 tbsp coriander, chopped
4-5 potatoes, peeled and cubed
oil as required
Fry the potato cubes and set aside.
Blend the coconut with tomatoes, salt, coriander and green chillis
Heat some oil (about 4 tbsp) in a karai/wok and add the garlic paste. Then add the blended coconut mixture and turmeric powder. Cook on medium heat whilst stirring very often until the coconut becomes golden. It's ok if it sticks to the bottom of the pan, just turn off the heat and let it cool slightly and it will release on it's own. Keep cooking the mixture until it smells really good and looks golden. Adjust salt to your taste, then add the fried potatoes. Mix together and turn off the heat. Serve! :)
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