Mag Ni Dal Ni Khichdi
|Rice||1 Cup (16 tbs)|
|Split yellow gram/Yellow moong dal||1 Cup (16 tbs)|
|Clarified butter||2 Tablespoon|
|Finely chopped ginger||1 Inch|
|Chopped green chilies||2|
|Whole black peppercorns||8|
|Turmeric powder||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Water||5 Cup (80 tbs)|
Wash the rice and the split yellow gram together.
Keep it soaked for 15 minutes and then drain the water.
Take the water in a vessel and heat it till it gets very hot.
Keep it aside for some time.
In a large heavy bottomed vessel heat the ghee or clarified butter till it gets very hot.
To the heated ghee add the cumin seeds and wait for them to splutter.
Then add green chillies, chopped ginger, peppercorns and cinnamon to it.
Sprinkle turmeric powder and asafoetida and stir fry on low or medium flame for about 120 seconds.
Add the rice and the split yellow gram.
Put salt according to taste and mix it thoroughly.
Finally, add the hot water to it.
Bring to a boil and cover it.
Cook it on low flame for about 25 minutes till the rice dal mixture gets mushy.