Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Rice*

  2. 1 Masoor dal*

  3. 1 tablespoon 15ml Channa dal*

  4. 1 Bay leaf

  5. 3 Green cardamoms

  6. 1 Cinnamon

  7. 3 Cloves

  8. 1/2 teaspoon 2 1/2ml Cumin seeds

  9. 10 Tiny onions peeled or 1/2 cup 31g / 1.1oz Sliced onions

  10. 10 Baby potatoes washed clean

  11. 1/2 cup 118ml Peas shelled

  12. 1 Carrot diced

  13. 1 teaspoon 5ml Ginger grated

  14. 1 teaspoon 5ml Garlic grated

  15. 4 Green chiles finely chopped

  16. 1 tablespoon 15ml Coriander finely chopped

  17. 1/2 teaspoon 2 1/2ml Turmeric powder

  18. 1/2 teaspoon 2 1/2ml Garam masala powder Salt to taste

  19. 5 cups 1185ml Water

  20. 4 tablespoons 60ml Ghee

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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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