Chana Daal Khichri
Course: Entrees, VegetarianDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesCalories
320
kcalIngredients
1 cup Daal Chana
1 cup Rice-soaked for about 30 minutes
5 tbs. Vegetable Oil
1 Onion (medium)-liced
1 tbs. Ginger (Adrak)-paste
1 tbs. Garlic (Lehsan)-paste
1 tsp. Cumin Seeds (Zeera)-whole
6 Black Pepper (Kali Mirch)
6 Cloves (Laung)
1 Black Cardamom (Bari Ilaichi)
1/2 inch Cinnamon (Dalchini)-piece
1 tsp. Salt (adjust to taste)
Directions
- With 3 cups of water , boil daal till the daal becomes tender. Drain and keep aside.
- In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
- Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, Cinnamon and Salt along with ½ cup of water. Mix well and cook to allow the water to dry. Add boiled daal and presoaked rice.
- Add water so that it reaches about a 1½ cm (1/2 inch) above the level of the rice and daal.
- Cover and cook till water dries and the rice and daal are tender.
- Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
- Serve with garlic chutney or Achaar.
