Saatdhan khichdi

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

Translated, this means a mixture of seven kinds of grains. Which is precisely what this recipe is all about.

Cooking Time : 40 min.
Preparation Time : 20 min.

Serves 8.

1 1/2 teacups uncooked rice
2 tablespoons sprouted moong
2 tablespoons sprouted masoor
2 tablespoons sprouted chick peas
2 tablespoons sprouted toovar (arhar)
2 tablespoons sprouted math
2 tablespoons sprouted peas
3 onions, chopped
4 teaspoons coriandercumin seed powder
3 to 4 teaspoons chilli powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teacup chopped coriander
4 tablespoons oil
salt to taste
To be ground into a paste
4 tablespoons grated fresh coconut
4 green chillies
25 mm. piece ginger
14 cloves garlic
For the garnish
2 tablespoons chopped coriander
1. Wash the rice and all the lentils.
2. Mix the chopped onions, coriander-cumin seed powder, chilli powder, garam masala, turmeric powder, coriander, paste, oil and salt very well.
3. Add the rice and lentils to this mixture and mix thoroughly.
4. Put in a big handi (deep pot), add 5 teacups of water, cover and cook for at least 35 to 40 minutes or until cooked.
5. Sprinkle coriander on top. Serve hot.
Goodness Guide :
Khichdi has rice and pulses in an optimal proportion to provide complete proteins.

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