Creamy Rice And Split Mung Beans With Cumin Seeds Recipes

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CREAMY RICE AND SPLIT MUNG BEANS WITH CUMIN SEEDS



Creamy Rice and Split Mung Beans with Cumin Seeds image

Number Of Ingredients 9

1 cup basmati rice, , sorted and washed in 3 to 4 changes of water
1/3 cup dried green split mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water
5 1/2 to 6 cups water
4 black cardamom pods, crushed lightly to break the skin
1 teaspoon black peppercorn
2 sticks cinnamon (1-inch each)
3/4 teaspoon salt, or to taste
2 tablespoons melted ghee or olive oil
1 1/2 teaspoons cumin seeds

Steps:

  • 1. Place the rice and the dal in a pressure cooker along with 5 1/2 cups water, the cardamom pods, peppercorns, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the rice. The khichadi should be soft and creamy if not, then add more water, if needed, cover and boil, stirring a few times, until it is soft and creamy, about 5 minutes. Transfer to a serving dish.2. Heat the ghee (or oil) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the tarka to the khichadi and, mix lightly, with parts of it visible as a garnish. Serve.VARIATION: To cook in a pan, place everything except the ghee and cumin seeds in the pan and cook over medium-high heat, stirring occasionally, until the dal and rice are soft and creamy, adding another cup of water if the khichadi is dry, about 45 minutes. Top with the tarka and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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