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Sunday, 10 February 2013

Masala Khichdi/ Spiced up Pongal

Yesterday, we were having potluck with frnz after a long time. I was little apprehensive abt making the same old Veg rice, Biryani, Gravies, Raita. So was thinking of something new and saw this new recipe abt a Khichdi in Jagruti di's blog. So I made a few alterations to her version and aloha this Pongal popped out.
Here goes the Ingredients and Method.


Raw Rice                            - 1.5 cups
Moong dal (Green gram) - 3/4 cup
Onion                                  - 1 medium
Tomato                               - 1 Medium
Potato                                 - 1 Medium
Carrot                                 - 1
Corn                                    - 1 cup(Green peas can also be used)
Capsicum                            - 1 Small
Broccoli                               - 1 small floret bunch
Salt                                      - As per taste
Garam masala                - 1 Tbslp

For  Tempering:

Ghee                                  - 1 tblsp
Mustard seeds                 - 1 tsp
Ajwain                               - 1 tsp
Bay leaf                             - 1 or 2
Cardamom(Optional)     - 2 pods

Method :

Wash and soak the rice and dal for abt 20 mins. Cut all the veggies into thin and medium slices. In a kadai or wok, add Ghee and mustard seeds and allow it to splutter. Then add ajwain, bayleaf, cardamom and fry for abt 30 seconds. Then add onion add fry till a little glacious. Then add tomato and wait for the raw smell to go. Then add the cut carrot, potato, capsicum, corn and fry for about 30 seconds. Add sufficient salt, Garam masala and hing if you like the smell of hing and fry for abt a minute.

Then add the soaked rice and dal without water and fry till the masala mixes well with the rice. 'Now transfer the contents to a pressure cooker or rice cooker and add almost 5 to 6 cups of water. In case of Pressure cooker, wait for 5 to 6 whistles as the rice has to be cooked very fine.

Now, cut the broccoli florets removing the stems. Boil water in a vessel along with turmeric and salt. Once the water comes to boil. Wash the florets in running water to remove dirt. Then add the florets to the boiling water and remove it in 1 min, then soak in cold water immediately.

After removing the pongal, add the florets and mix just once. Add Ghee/Clarified butter for extra taste.

Serve hot with Cucumber raita, Masala Papad and Pickle.



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