Whole Moong Dal Khichdi

Khichdi is a mixture of rice and pulses cooked together. It is traditionally served with raita, papad, kadhi (yogurt soup), pickle[d vegetable]s or even just ghee or yogurt. This variation uses whole green moong dal and is first cooked in a pressure cooker until the dal is soft.

Ingredients:
Rice - 1 cup
Whole moong dal - 1 cup
Tomatoes, quartered - 2
Onion, finely chopped - 1 large
Cumin seeds - 1 tsp
Garam masala - 2 tbsp
Ginger-garlic paste - 2 tbsp
Oil/ghee - 3 tbsp
Salt - to taste

Cooking time: 30 min
Servings: 6-8

Method:
Mix the rice and dal with the tomato pieces in 6 cups of water and cook in a pressure cooker for 6-7 whistles (about 30 minutes). In the meantime, heat the oil in a wok and add the cumin seeds. When they start spluttering, add the onions and stir to coat with oil. After a minute, add the ginger-garlic paste and mix well. Cook until the onions start turning golden brown. Add the garam masala and mix well. After a minute or so, add 1/4 cup of water and mix well. Cook until the oil separates to the sides. Add more water (totaling up to 2 cups) and transfer to the cooker. Add more water if required (up to 2 cups, depending on how much liquid you'd like to have in the resulting khichdi). Cover the cooker and steam without the weight for 10 min or until you smell the aroma of the masalas. Garnish with chopped coriander leaves (optional) and serve hot.

Author: Shrinkingsodacan

Baghaara Bhaat (Fried Rice)

Ingredients:
Basmati (I used regular) rice, soaked for 30 min and drained - 2 cups
Cardamom seeds - 6 (or 1 tsp cardamom powder)
Cloves - 6
Cinnamon - 2" piece
Cumin seeds - 1 tsp
Bay leaves - 2
Green chillies, slit lengthwise - 4
Mint leaves - 1/2 cup
Curry leaves - 6
Coriander leaves, chopped - 2 tb
Ginger-garlic paste - 1 tb
Ghee or vegetable oil - 3 tb
Salt - to taste

Time (cook+prep): 20-25 min
Servings: 4-5

Method:
Heat oil in a wok and fry the cumin seeds, bay leaves, cloves, cardamom and cinnamon. Add the ginger-garlic paste, curry leaves, mint leaves and green chillies. Fry for a couple of minutes and add 2 cups of water and salt. Add the rice when the water starts to boil. Mix well on a high flame until half cooked, then reduce the flame and cook covered until done, stirring once towards the end to avoid burning the bottom. Garnish with coriander leaves.

Author: Shrinkingsodacan

Matar (Green Peas) Pulao

Ingredients:
Rice (optionally, basmati), washed and drained - 2 cups
Frozen green peas - 2 cups
Water - 4 cups
Cloves - 4
Black peppercorns - 8-10
Cardamom seeds - 10-12
Cinnamon sticks - 2x3" pieces
Garlic, finely chopped - 4 cloves
Oil - 2 tbsp
Salt - to taste

Time (cook+prep): 20-25 min
Servings: 3-4

Method:
Cook the cinnamon, cloves, cardamom and pepper in hot oil for a few minutes. Add the garlic and fry until golden brown. Mix in the peas, stir and cook covered for a few minutes. Add the drained rice and stir well to coat with oil. After a couple of minutes, stir in the water and add salt. Bring to a boil and cook covered for 15-20 min (or until the rice absorbs the water) on a medium flame. Enjoy with a side dish (dal, etc.) or papad/pickle/raita.

Author: Shrinkingsodacan