KHICHDI MAGIC
Rice with lentils and vegetables
Prepared By
Mrs. Sangeeta Bhadra		  
Pot - 20 cms - Cooking Time 7 – 9 minutes
 
 
 
Ingredients

1 cup

Rice (soaked for ½ hour)

¼ cup

Moong Dal (soaked for ½ hour)

¼ cup

Carrots (cut in small cubes)

¼ cup

White Pumpkin (cut in small cubes)

1 small

Potato (cut in small cubes)

2 medium

Tomatoes (grated but throw the skin)

1 small

Onion (finely chopped)

2 pods

Garlic (finely chopped)

1 small pc

 Ginger (finely chopped)

5 leaves

 Spinach (finely chopped)

3 sprigs

Coriander (finely chopped)

¼ cup

Mint leaves (finely chopped)

¼ cup

Green Peas (fresh or frozen)

1 tbsp

Jereesh (broken wheat/ daliya)

Salt

to taste

1 tsp

Black Pepper Powder

1 tsp

Haldi Powder

1 tsp

Cumin Powder

1 tsp

Coriander Powder

1 tsp

Ghee

1 pinch

Asafoetida
     
     
  Method  
  Pre heat the sauce pot till ¼ th ivory mark
Add Ghee + Hing
Add the Onions, Garlic and Ginger
Saute for 30 seconds
Add the grated Tomatoes
Add the Haldi, Cumin Powder, Coriander Powder, Salt and Black Pepper Powder
Saute for 1 minute
Add the Jereesh and mix it
Add all the vegetables, rice and dal
Add sufficient water to cover the above mix (approximately 2 cups of water)
Close the lid
Cook till the temperature needle reaches Green Level 2
Close gas and do not open lid for 10 minutes
Open and puree the entire dish
Serve with yoghurt		  
 

 

  
   
   
KHICHDI MAGIC
DATE MUFFINS
FISH CURRY
   
DOWLOAD RECIPES
 
 
 
 
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Tel: +973 17531333 or
+ 973 17531642.
 
   
   
   
 
 
 
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