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The Mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant Khichdi made from rice and moong, this preparation is flavoured with garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the Khichdi. Enjoy it with fresh curd, papad and pickle.

  • 1 cup / 200 gm Kohinoor Basmati Mongra Rice
  • ½ cup / 75 gm Green gram (moong dal)
  • 2½ tbsp. / 37 gm Ghee
  • 1 Bay leaf (tej patta)
  • Salt to taste         
  • 12 Cashew nuts (kaju), fried until golden
 
Grind to a coarse paste:

  • ¼ cup / 30 gm. Onions, chopped
  • 3 Green chillies
  • 1 tsp / 6 gm Ginger (adrak) paste
  • ½ tsp / 3 gm Garlic (lasan) paste
          
Grind to a fine powder:

  • ½ tsp Black cumin (shah jeera) seeds
  • 3 Cloves (laung)
  • 3 Green cardamoms (choti elaichi)
  • 1 Cinnamon (dalchini) stick, 1" piece
  • 15 Curry leaves (kadhi patta)
  • Wash the Kohinoor Basmati Mongra Rice and green gram in a number of changes of water and then soak in enough water to cover for 30 minutes and then drain.
  • Heat the ghee in a deep pan; add the bay leaf. When it changes colour add the onion paste. Sauté until the paste is golden brown.
  • Add the spice powder, and curry leaves; mix well. Add 3 cups water and bring to the boil. Add the rice, green gram, and salt Bring back to the boil and reduce heat to medium and cook until the rice and gram are tender.
  • Serve garnished with cashew nuts.

Not reviewed yet

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