Monday, April 04, 2005

Kichari from Kurma Dasa

1/2 cup split mung beans (lentils seemed to work fine, too)
6 cups water
1 bay leaf
finely chopped ginger
a small chilli, seeded and chopped
1/2 tsp turmeric
2 tsp coriander powder
1 cup long grain rice
a heap (about 3 cups) of vegetables, cut into cubes
2 ripe tomatoes, chopped
1 & 1/2 tsp salt
2 Tsb ghee
2 tsp cumin seeds
small handful of curry leaves
1/2 tsp asafetida powder
1/2 cup chopped fresh coriander leaves
extras: lemon, yoghurt, ghee, chutney, etc

1. Bring mung beans, water, bay lead, ginger, chilli, turmeric and coriander to boil, then reduce to a simmer and cook partially covered for about 15 minutes

2. Add rice, vegetables, tomatoes and salt, increase heat and stir as you bring to the boil, then return to a simmer, covered. Cook for 10-15 minutes, stirring occasionally, or until rice is soft.

3. Heat the ghee in a saucepan over moderate heat. Add the cumin seeds and fry until a few shades darker, then add the curry leaves. Add the asafetida powder, then stir through the big pot-o-stuff and cook for another 5 minutes.

4. Fold in the coriander and serve.


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