Yellow is for friendships
Yellow vegetable khichuri is India's answer to Risotto and a giant hug in a pot
My friend said it was like Sex and the City, but better and set in a Beirut beauty salon.
We weren’t disappointed. Throughout the stunningly shot, golden caramel feast, we sobbed into a carton of sweet popcorn. Mulling over the power of friendships and collective wisdom, even in the most unlikely of settings.
I desperately wanted to recreate that feeling of a giant hug at home. In a large aluminum pot.
It had to be Khichuri, a rice and lentil dish that is the Indian equivalent of Risotto. The word literally means mixture and is also known by other variations like khichdi.
The principle is simple. You boil rice and lentils together. Add in vegetables of your choice, a few select spices and serve piping hot with fried stuff, yogurt and pickle for serious satisfaction.
While on the subject of friendships in the most unlikely of places. This is part of my contribution to fellow blogger Bri who is very sick and who bloggers are uniting to provide medical help. This is my entry to the special yellow-themed food photography event being hosted by Bee.
- 120gm Raw Basmati rice
- 120gm Yellow moong dal
- 1 carrot
- 2 new potatoes
- Handful of peas
- 1 small onion
- 2 green finger chillies
- Half tsp each of turmeric, chilli, cumin and coriander powders
- 2 bay leaves
- 2 green cardamoms
- 1 inch cinnamon
- Half tsp sugar
- 1 tbsp ghee
- Salt to taste
Wash the moong dal until water runs clean. Then separately repeat the process with the rice.
Bring a large aluminium pot to heat over a high flame for 30 seconds. Then add the lentils and dry roast for two minutes until a gorgeous aroma escapes the pan. Now, add the rice, three cups of boiling water and leave uncovered to cook for 10 minutes.
In the meantime, peel and chop the carrots, quarter the potatoes, and chop the onions. When the 10 minutes are up, stir in the vegetables and all the spice powders. Also add salt and the sugar.
By this time, the rice and lentil will be half cooked. Keep it cooking covered for another 10 minutes. You may need to add another cup of water to make sure the consistency is runny.
As the cooking time is coming up, heat the ghee over a high flame in a small frying pan. When it starts sizzling, add the whole spices and let them splutter for a few seconds.
Finally, mix this tadka (or sambhar as Bengalis call it) into the Khichdi and serve.
This entry was posted on Friday, June 13th, 2008 at 5:18 am and is filed under Highlights, Home Alone, Tv meals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.