• 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

Khichri1

11/4 cup rice-pre-soaked
11/4 cup dal Moong
1/4 cup oil/ghee
1 tsp. salt
1 black cardamom (Bari Ilaichi)
5 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
Sauté the onion slices in oil until light brown.
Add 1/2 cup of water and spices and mix well.
Add the pre-soaked rice and dal to the pot and water so much so that it reaches about 11/2 cm above the surface of the rice.
Cover and cook on medium heat until the rice has absorbed the water and become soft.
Lower the heat to the minimum and cook for a further 5 minutes.