Thursday, April 2, 2009
Most of the times, I write "recipe coming soon" and then forget about it. So before I forget, I wanted to publish this accompaniment with the Parsi Dahi ni Kadhi.
1/2 cup masoor daal
1/2 cup basmati rice
1/2 tsp turmeric powder
salt to taste
Mix and set aside**
1 small onion, chopped
4 cloves garlic, minced
2-3 sprigs of mint, torn
1 tbsp oil/ghee/clarified butter
1 small piece of cinnamon
1 - 2 star anise
6 black peppercorn
1/2 tsp cumin seeds
2 green cardamoms
1/2 tsp sugar
onion+garlic+mint mixture **
1. Rinse and soak daal and rice in water for 1/2 hour.
2. Heat oil or ghee in a thick bottomed saucepan.
3. Add all the spices & sugar. As the sugar changes color, add onion mixture. Stir fry till the onion caramelizes. Use medium heat. Do not let it burn.
4. After the onion is nicely browned, add 1/2 tsp turmeric powder. Saute for 1 minute.
5. Drain rice & daal mixture. Add it to the above saucepan. Saute for 2 minutes.
6. Add 2 cups water & salt to taste. Bring to boil. Lower the gas.
7. Cover the saucepan partially on low flame for about 20 minutes or till it is cooked.
8. Fluff with a fork.
9. Serve with ghee & Dahi ni Kadhi.
1. Though the moong daal can be substituted, orange masoor daal adds more authentic taste. That's what I think.