Khichdi

Hello again! It has been one year, my life has gotten a new direction and I am keen to continue my blog. Today, I will introduce you to a dish I learned in Nepal. If you have a cold, if you are feeling weak, if the world is just a bit too much and your muscles ache, this dish will get you gently back on track. And it isn’t too complicated.

First of all, here is what you need to feed two human beings:

Ingredients:

1/2 cup Basmati Rice

1/2 cup Split Mung Dal

2 Tbsp Vegetable Oil

1 Tbsp Ghee (if you like)

1 tsp Cumin Seeds

1/2 tsp Mustard Seeds

1 medium Yellow Onion, diced

1-2 garlic toes, diced small

1 cm ginger julienned

handful Green Peas (if you like)

For the Masala, mix the following spices:

2/3 tsp Salt

1/2 tsp Turmeric powder

1/2 tsp Garam Masala

1/2 tsp Coriander Powder

1/2 tsp Cumin Powder

This is how it is done:

You can use a pressure pot, or a normal thick bottomed pot. The difference is the total cooking time. Pressure Pot needs two whistles and about 20min while it will take about 30min in the normal pot.

Wash Rice and Mung Dal and let it soak for a bit. In the meantime, cut onions, garlic, etc. and prepare the Masala Mix.

Heat the oil (and ghee) and add Cumin Seeds and Mustard Seeds. Wait until they crackle and add onions. Stir for about 3 min.

Add ginger and garlic, roast for 2 min then add Masala Mix. Stir for 1 minute.

Add drained rice and Mung dal, stir and fill up with 4 cups of water.

Add green peas and cover the pressure pot, and wait for two whistles, switching off the heat, letting it simmer for another 10 min before open.

With the normal pot, cook until rice and dal are soft. If needed add a bit more water.

Ready to be served. Enjoy!