Wednesday, March 11, 2015

Nagpuri Khichadi

My mom's cousin lives in Nagpur. She uses toor daal for making khichdi. Her style of making khichdi is known as "Nagpuri Khichdi" in my family.

Maushi's Nagpuri Khichdi
3/4 cup rice, rinsed and drained
1/4 cup toor daal, soaked for at least 4 hours

salt to taste
1/2 tsp garam masala (optional)

Tempering 1
1/2 tbsp. oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
2 red chilies, halved
4 cloves
6 black peppercorn
2 tsp finely minced garlic
2 sprigs curry leaves, torn

Tempering 2 (For garnish)
1 tbsp. oil
1 tsp mustard seeds

1. Rinse and drain rice.
2. Rinse and soak toor daal in adequate water for at least 4 hours.
3. Heat pressure cooker. Add oil. Add all the ingredients for tempering.
4. As they splutter, and garlic turns a shade darker, add rice and drained toor daal.
5. Sauté for a minute. Add salt and garam masala - if using. Add 4 cups water. Bring to boil
6. Close the lid and pressure cook for 4-5 whistles.
7. Let the pressure drop of its own. Fluff the khichdi.
8. Just before serving, heat another saucepan. Add oil for garnish. Splutter mustard seeds.
9. Serve the khichdi in individual plates. Drizzle mustard seeds oil over each serving. Each person should be able to hear that "chrrrr" sound of tempering as you are serving for the authentic taste!;-)

Note -
1. If toor daal is not soaked, it may not get cooked well.

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