Saturday, September 29, 2012

Royal Khichdi with Date Chutney

Recipe Courtesy: Anitha Mallya Prabhu

Khichdi is a healthy main course rice dish with the rich proteins available in the lentils that are cooked along with . Royal Khichdi is a step ahead and it not only provides nutrition but also tastes good and smells good with all those exotic spices that go into it. A full meal fit for the Mughals, this recipe was passed on to my ORKUT and FACEBOOK friend Anitha Mallya Prabhu. A sure winner in any home. We experimented this with the sweet and spicy Date Chutney that we use in chaat and the combo tasted heavenly!

1. Basmati Rice – 1 Cup
2. Moong Daal(Optional: Masoor Daal or Toovar Daal) – 1 Cup
3. Onion – 1 Big chopped
4. Refined oil – 2 Tbsp
5. Ghee – 2 Tbsp
6. Mustard Seeds – 1 Tsp
7. Jeera – 1 Tsp
8. Curry Leaves – 1 Sprig
9. Green Chillies – 2-3 Slit lengthwise
10. Ginger garlic paste – 1 Tsp
11. Turmeric Powder – ½ Tsp
12. Red Chili powder – ½ Tsp
13. Coriander Powder – 1/2 Tsp
14. Tomato – 1 Finely chopped
15. Clove+Cinnamon+pepper powder – 1 Tbsp
16. Salt – To taste

Soak rice and moong daal for 10 mins. Drain and keep aside.
In oil+ghee put mustard seeds. When they splutter, add jeera, curry leaves, green chillies and fry.
Add chopped onions, ginger garlic paste and fry.
Add turmeric powder, red chilly powder and coriander powder. Add the tiomato and salt.
Fry till oil separates.
Now add the masala powder and fry.
Finally add rice and daal.
Add 4 cups of water.
Cover and cook till done.

Serve hot with raita, pickles, paapad and or with date chutney.

Date Chutney Recipe:

1/2 cup tamarind paste or one lemon sized ball of tamarind soaked and pulp extracted in 60Ml water
1/2 cup dates, deseeded and soaked in little water for 1-2 hours
2 cups water
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon dry ginger powder
1 teaspoon salt
1/2 cup jaggery

Boil jaggery and soaked drained dates in 2 cups water at medium heat in a saucepan for about 30 mins
After the dates cook, blend in a mixer till smooth.
Strain and return to the saucepan.
Add the tamarind paste , salt, dry ginger powder, cumin powder and red chilly powder. Optionally you may add a dash of pepper powder.
Cook till the sauce becomes thick and sticky.

Cool and store in clean dry airtight bottles in the refrigerator.

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