Khichuri RecipeOrigin: India Period: Traditional |
Ingredients:
150g Moog Daal (Mung Beans) 
Khichuri Preparation:Method:Wash the rice thoroughly then set aside to drain. Dry fry the mung beans in a hot pan until lightly browned then take off the heat and set aside. Add the ghee to a wok or pan and use to fry the ginger and bay leaves for a minute before adding the rice and beans. Cook, stirring constantly until the rice grains are coated in the oil then stir-in the salt. Cook for a further 5 minutes then add 1.2l boiling water. Bring the mixture to a boil, reduce to a simmer then cover with a tight-fitting lid and simmer gently for about 25 minutes, or until the rice is hot. Serve immediately as an accompaniment. As a variant, or if you like your dishes hot add turmeric and chilli powder (about 1/2 tsp and 1 tsp, respectively). I make this quite frequently as it forms a good 'rice and beans' type accompaniment for my wife's West African dishes. |
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