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Rice Kitchedi
By: Pearl Subramanian
Address: P O B No.28, Sana'a; Yemen. Phone: 00 967 1 44 01 08
Ingredients:
2 Cups Rice,
1 Cup Tur Dhal,
Spices – (Cloves - 5, Cinnamon 2" pc – 1 pc., Cardamoms –5),
Onions 3 Big ones Sliced finely,
6-8 Tomatoes;
4 – 6 Green Chillies slit in two;
Mint leaves 12 – 15;
Coriander leaves- ½ a bundle;
Garlic paste 1 tspn,
Ginger paste 1 ½ tspn.
Salt to taste,
¼ cup Vegetable Oil;
Curry Leaves few;
Water 3 Cups.
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Method:
Wash the Dhal & cook with a little Turmeric pwd. keep aside-
drain the water from the Dhal (do not throw away the water keep it
in a vessel). Using Oil fry the Onions & Spices, fry till Onions are brown,
add the slit Green Chillies, Mint & half of the Coriander leaves, keep the remaining for garnishing; add Salt to taste,Garlic & Ginger Paste & fry on low flame for
3-4 mins, add the chopped tomatoes & continue to fry for a further 3-4 mins till tomatoes are soft, add the washed drained Rice & fry for a few mins. Add the cooked Dhal, mix well add the 3 cups of Water (i.e. Measure the Dhal water along with plain water to make 3 cups), & let it cook for 8 to 10 mins. Serve hot.
**Please keep in mind that the same cup which you use to measure the
Rice, you should use for measuring the Dhal, & also for measuring the Water
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