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Khichadi From Maja

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

10 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup basmati rice
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¾ cup moong dal
*
8 cups water
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cup cashew nuts
raw
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½ cup almonds
raw
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¼ cup coconut
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¾ cup green peas
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¾ cup carrots
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3 x cinnamon sticks
inch piece
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8 each cloves
whole
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1 each red hot chili pepper, dried
whole
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2 teaspoons sugar
optional
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¼ teaspoon asafetida
yellow
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cup currants
-raisins
1 teaspoon cumin
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1 teaspoon mustard seeds, black
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1 x parsley leaves
or cilantro
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1 x garam masala
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Ingredients

Amount Measure Ingredient Features
237 ml basmati rice
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177 ml moong dal
*
1.9 l water
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79 ml cashew nuts
raw
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118 ml almonds
raw
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59 ml coconut
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177 ml green peas
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177 ml carrots
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3 x cinnamon sticks
inch piece
* Camera
8 each cloves
whole
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1 each red hot chili pepper, dried
whole
* Camera
1E+1 ml sugar
optional
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1.3 ml asafetida
yellow
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79 ml currants
-raisins
5 ml cumin
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5 ml mustard seeds, black
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1 x parsley leaves
or cilantro
* Camera
1 x garam masala
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Directions

First rinse the following ingredients separately: rice, dal, almonds, cashews, coconut and currants.

In a heavy pan, heat the water to boiling.

While waiting for the water to boil, toast the almonds and cashews in a dab of ghee.

Just before nuts are toasted, add the coconut and toast all until brown.

Remove nut mixture from pan; set aside.

Next toast the cumin and black mustard seeds in a dab of ghee.

Cover pot while toasting, due to mustard seeds popping while cooking.

Cook spices for 1 to 2 minutes.

Remove from pan; set aside.

When water boils, add the dal and cook for about 2 minutes.

The dal will foam up in the cooking process, so remove the foam after two minutes.

Then add the rice and all of the spices.

Boil, covered, for about 1 more minute.

Turn the fire off under the rice mixture and let sit.

Toast the carrots and peas in a dab of ghee while the rice is sitting.

The rice will be ready to have the remaining ingredients added after the veggies are cooked.

(I like to leave the carrots somewhat al dente.)

Open the pot and sprinkle garam masala over the rice and then add the cleaned raisins, veggies, and half of the nut mixture, in that order.

Sprinkle again with garam masala.

Cover and let sit for a short time.

Transfer the rice to a large bowl and stir the dish until all ingredients are completely blended.

Sprinkle some more garam masala for looks and add the remaining nuts for a garnish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 5721% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 43mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 44% Vitamin C 17%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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