Assignment about a delicious dish khichuri
Answers
Explanation:
PANCHADAL KHICHURI
Ingredients
1 cup rice
2 tbsp split Bengal gram (chickpea)
2 tbsp skinned green gram or yellow moong dal
2 tbsp split green gram or green moong dal
2 tbsp pigeon pea or arhar dal
2 tbsp pink lentil or masoor dal
½ cup finely chopped onion
½ cup potatoes, cut into cubes
½ cup capsicum, cut into cubes
½ cup tomatoes, cut into cube
½ tsp garlic paste
1-2 green chillies
2 tbsp oil
1 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
2 cloves
3 dry red chillies
2 bay leaves
A pinch of asafoetida
½ tsp turmeric powder
1 tsp red
chilli powder
½ tsp coriander powder
¼ tsp garam masala powder
Salt to taste
4-5 cup water
Chopped coriander leaves
Method
Wash the chickpeas and soak in water for 2 hours. Combine rice and all types of dal except chickpeas. Wash them properly. Soak using enough water for 30 minutes. After 30 minutes drain the water and keep it aside. Heat the ghee and oil in a pan. Add the mustard seeds and cumin seeds when oil is medium hot. When seeds start to splutter add bay leaves, dry red chillies and cloves. Add onions, sauté till the onions are transparent. Add garlic paste and sauté till the raw aroma goes away. Add potatoes and capsicum, sauté for 2 minutes. Add tomatoes and mix well. Add all the spices and mix well. Add drained rice and the dals. Mix well. Add 4-5 cups of water. Add salt and green chillies. Cover and cook till done. Garnish the Panchadal Khichuri with fried onion and coriander leaves. Serve hot with a dollop of ghee.
ARHAR DAL ER KHICHURI
Ingredients
1 cup basmati rice
½ cup pigeon peas or arhar dal
2 tbsp ghee, ¼ tsp cumin seeds
¼ cup sliced onion
2 clove garlic, chopped
4 green chillies
Salt to taste
Method
Pick and wash the rice and dal, soak together in water for half an hour. Put the rice mixture in a colander to drain the water. Heat the ghee in a heavy based saucepan and add the cumin seeds. When the seeds splutter, add the onion and garlic, cook till golden brown. Add the rice and dal mixture, sauté over high heat till well mixed and excess water dries up. Add salt, green chillies and water. Bring to a boil, covered. Lower the heat and simmer for 10 minutes, by which time the Khichuri should be cooked. When it is done garnish with some ghee and serve.
KEEMA KHICHURI
Ingredients
2 cup aromatic rice
½ kg ground meat (beef, mutton or chicken)
1 cup red lentils (masoor dal)
4 tbsp oil
1 tsp cumin seeds
2 large onions, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
1 tsp cumin powder
¼ tsp turmeric powder
½ tsp garam masala powder
2 large tomatoes, finely chopped
Salt to taste
Method
Wash the rice and lentils in a bowl. Add water and soak the rice and lentils for 20 minutes. Heat the oil in a deep pan. Add the cumin seeds and cook until they stop spluttering. Add chopped onions and fry until transparent. Add ginger garlic paste and fry for 1 minute. Add the remaining spices and mix well. Add the tomatoes and cook until the oil begins to separate from the spices and tomatoes turn pulpy. Add the ground meat and cook till the meat turns evenly brown. Add the rice, lentils and 4 cups of water. Season with salt. Mix well and bring to a boil. Cook for 3 minutes, then lower the heat to a simmer. Put the lid on and cook until the rice and lentils gets soft. When it is done, turn off the heat and allow the Khichuri to rest without removing the lid for 10 minutes. Stir before serving.