• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Khichri

11/4 cup rice-pre-soaked
11/4 cup dal Masoor (Dhuli)
1/2 cup oil/ghee
1 tsp. salt (according to taste)
1 black cardamom (Bari Ilaichi)
6 cloves (Laung)
8 whole black pepper (Kali Mirch)
1″ stick of cinnamon (Dalchini)
1 tsp. cumin seeds (Zeera)
1 tsp. garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
1 medium sized onion sliced
Method
In a pot sauté the onion slices in oil until a light brown.
Add 1/2 cup of water and the spices, mix well.
Add the pre-soaked rice and dal to the pot and water so much so that it reaches about 11/2 cm. (half an inch) above the surface of the rice.
Cover and cook on medium heat until the water has been absorbed and the rice has softened.
Lower the heat to the lowest setting and cook for a further 5 minutes.