Khisri..... the fast food on which i survived my bachelor days....
The North Indian Khichri or the South Indian Pongal, meet their more colourful and wholesome cousin in the Assamese (and Bengali) Khisri.
A rice and yellow moong lentil hot-pot, with diced vegetables - carrot, squash, beans, potato, etc. and a dash of pach-phoran, turmeric and sugar. In this case pach-phoran and turmeric is optional. Its the topping of pure ghee that makes it irresistible to me.
Ingredients for Khichdi
1.3/4 cup rice (Basmati can be rich)
2.1/2 cup 70:30 mix of Arhar and Moong lentils
3.Some cabbage and cauliflower
4.2 potatoes
5.1 large sized tomato
6.2 carrots
7.1/4 cup green peas
8.3 tsp sugar
9.Some almonds, cashews and raisins
10.1 tsp each, garam-masala and vegetable-masala
11.2 tsp each, turmeric and salt
12.Elaichi, coriander powder, cinnamon and pepper as per taste
13.1 tbs refined oil or, pure ghee
Preparation of Khichdi
Soak the rice and lentil mix for 15 minutes.
Meanwhile, chop the vegetables into small pieces and mix it with the ingredients listed in 10, 11 and 12. Heat the refined oil or ghee in a 2 litre pressure cooker. Add chopped vegetables when ghee is hot, and mix well.
Add the ingredients listed in 9 and continue stirring until the vegetables gain a reddish tinge. Add sugar and then the soaked rice-lentil combo while stirring briskly. Finally, add water to fill the cooker until half it is half full. Replace the lid of the cooker and allow to cook until the third whistle.
Add a topping of pure ghee and serve this warm khichdi to your room mate. Enjoy the khichdi ... It is highly nutritious and delicious.
No comments:
Post a Comment