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Creamy Rice and Split Mung Beans with Cumin Seeds |
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Serves: 4 Print this Recipe(Chilkae vaali Mung Dal ki Khichadi) Category: Special Grain and Lentil Dishes, Pressure Cooker Quick Makes 4 to 6 servings This soft-cooked khichadi is our family favorite and my ultimate comfort food! It cooks quickly in a pressure cooker and is easy on the stomach. My mother always gave it to us with her homemade lemon pickle whenever we were under the weather, and we loved it. This is a tradition I've continued with my own family in America, and my daughters, Sumi and Supi, have also grown to love it. It's a gift from my mother that I've passed on. Made with rice and split mung beans, this khichadi comes with a tarka (a sizzling flavor topping) of fragrant ghee and cumin seeds. Serve it with plain yogurt, and a lemon pickle such as Sun-Cured Pickled Lime (or Lemon) Wedges (see Chutneys and Pickles). 1 cup basmati rice, sorted and washed in 3 to 4 changes of water 1/3 cup dried green split mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water 5 1/2 to 6 cups water 4 black cardamom pods, crushed lightly to break the skin 1 teaspoon black peppercorns 2 sticks cinnamon (1-inch each) 3/4 teaspoon salt, or to taste 2 tablespoons melted ghee or olive oil 1 1/2 teaspoons cumin seeds 1. Place the rice and the dal in a pressure cooker along with 5 1/2 cups water, the cardamom pods, peppercorns, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the rice. The khichadi should be soft and creamy; if not, then add more water, if needed, cover and boil, stirring a few times, until it is soft and creamy, about 5 minutes. Transfer to a serving dish. 2. Heat the ghee (or oil) in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the tarka to the khichadi and, mix lightly, with parts of it visible as a garnish. Serve. VARIATION: To cook in a pan, place everything except the ghee and cumin seeds in the pan and cook over medium-high heat, stirring occasionally, until the dal and rice are soft and creamy, adding another cup of water if the khichadi is dry, about 45 minutes. Top with the tarka and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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