Bohri khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Rice and dal cooked with Bohri masala.

Cooking Time : 30 minutes.
Preparation Time : 20 minutes.

Serves 6.

For the khichadi
2 teacups uncooked rice
1 teacup toovar (arhar) dal
3 pinches saffron (optional)
salt to taste
For the gravy
1 onion, chopped
1 teaspoon garam masala
1 teacup fresh curds
1 teaspoon sugar
3 tablespoons ghee
salt to taste
To be ground into a paste (for the gravy)
5 red chillies
2 green chillies
1 1/2 onions
4 cloves garlic
1 1/2 teaspoons cumin seeds
Other ingredients
2 large sliced onions (deep fried in ghee)
2 tablespoons ghee
For the khichadi
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Cook the dal in 2 teacups of water. Cool.
3. Mix the cooked rice and dal. Add salt.
4. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the khichadi and mix well.
For the gravy
1. Heat the ghee and fry the onion for 1 minute.
2. Add the paste and fry again for 2 minutes.
3. Add the garam masala and fry again for a little time.
4. Remove from the fire. Add the curds, sugar and salt. Mix well.
How to proceed
1. Put 2 tablespoons of ghee at the bottom of a baking bowl. Sprinkle a few fried onions. Spread half of the khichadi. Next spread the above gravy. Finally, spread the remaining khichadi mixed with the balance fried onions.
2. Spread half of the khicdi. Next spread the above gravy. Finally, spread the remaining khichdi mixed with the balance fried onions.
3. Cover and bake in a hot oven at 230°C (450°F) for 15 minutes.
4. Serve hot.
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