Ingredients Jump to Instructions ↓

  1. 1 cup rice*

  2. 1 masoor dal*

  3. 1 tablespoon channa dal*

  4. 1 bay leaf

  5. 3 green cardamoms

  6. 1 1-inch stick cinnamon

  7. 3 cloves

  8. 1/2 teaspoon cumin seeds

  9. 10 tiny onions peeled or 1/2 cup sliced onions

  10. 10 baby potatoes washed clean

  11. 1/2 cup peas shelled

  12. 1 carrot diced

  13. 1 teaspoon ginger grated

  14. 1 teaspoon garlic grated

  15. 4 green chiles finely chopped

  16. 1 tablespoon coriander finely chopped

  17. 1/2 teaspoon turmeric powder

  18. 1/2 teaspoon garam masala powder salt to taste

  19. 5 cups water

  20. 4 tablespoons ghee

Instructions Jump to Ingredients ↑

  1. Preparation : * washed and soaked for 30 minutes Drain dals and rice in a colander and keep aside. Save this water for adding later. Crush spices (cardamom, cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bay leaf, crushed spices, splutter. Add ginger, garlic, chiles, stir-fry for a moment. Add onion, potato (with skin), stir-fry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt. Add dals, rice and gently stir-fry for 1 minute. Add water to make drained water 5 cups. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander. Serve piping hot with gravied veggies or kadhi (refer 'khichidis'


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