Recipe – Rice and Mung Bean Stew (Khichadi)

(enough for 6 – 8 persons ; cooking time: 30 – 40 minutes)

Ingredients

  • 1/3 cup (85 ml) split mung beans
  • 1 cup (250 ml) basmati or other long-grain white rice
  • 3 tablespoons (60 ml) ghee or oil
  • 2 teaspoons (10 ml) cumin seeds
  • 1 tablespoon (20 ml) fresh hot green chili, minced or crushed black pepper
  • 2 tablespoons (40 ml) minced fresh ginger
  • 1 teaspoon (2 ml) turmeric
  • 1 teaspoon (5 ml) yellow asafoetida powder (Hing)
  • 1 tablespoon (20 ml) coriander powder
  • Sliced/Cubed Vegetables like cauliflower, carrots, zucchinis, green beans, butternut squash, spinach, green peas etc.
  • 6 cups (1 1/4 – 1 1/2 liters) water
  • 2 teaspoons (7 ml) salt
  • 1/2 cup (125 ml) chopped fresh coriander leaves

Procedure

  1. Wash and drain the dal and rice.
  2. Heat the ghee/oil in a heavy 4-liter/quart non-stick saucepan over moderate heat. Fry the cumin seeds in the ghee.
  3. When they turn golden brown add the chilies or pepper and ginger. Saute them for a few seconds; then add the turmeric, coriander powder and asafoetida.
  4. Add the vegetables pieces and stir fry them for 1 minute. Finally, add the dal and rice, stirring with the spices and vegetables for 1 minute. Add salt.
  5. Add the water and bring to a full boil over high heat. Reduce the heat to low, partially cover, and slowly cook, stirring occasionally, for 30 – 40 minutes or until the dal and rice are soft.
  6. If the khichadi dries out too much, add up to one cup (250 ml) warm water. Before removing the khichadi from the heat, fold in the chopped fresh coriander leaves, allowing them to warm for one minute. Serve hot.

 

Recipe – Mixed Lentils (Swadisht dal)

(enough for 6 – 8 persons ; cooking time: 30 – 40 minutes)

Ingredients

  • 1/3 cup (75 g) each: toor dal, mung dal, and urad dal
  • 5 tablespoon ghee or vegetable oil
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon turmeric
  • 8 cups (1.9 liters) water
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 green chillies, seeded and minced
  • 4 curry leaves or 2 bay leaves
  • 1/2 teaspoon asafoetida
  • 1 small eggplant, cubed
  • 3 medium-sized tomatoes, chopped
  • 1 teaspoon sugar
  • 2 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 2 heaping tablespoon chopped fresh coriander leaves

Procedure

  1. Wash the dals and soak them for one hour; then let them drain.
  2. Heat 2 tablespoons of the ghee or vegetable oil and fry the ginger. Add the turmeric and the dals. Stir-fry for a minute, add 1 1/4 pints (725 ml) water, and cook over medium heat (skimming off the foam as it accumulates) until the dal becomes soft. Remove the saucepan. Mix the dal in a blender or mash it into a paste. Set aside.
  3. Heat the remaining 3 tablespoons of ghee or vegetable oil in a saucepan. Fry the mustard seeds, cumin seeds, chillies, curry leaves, and asafoetida. Add the cubed eggplant. Stir-fry for 10 minutes until they are butter-soft. Now add the tomatoes, sugar, salt, garam masala, dal paste, and the remaining water. Stir well to mix the ingredients, cover and cook until the vegetables are tender.
  4. Garnish with the coriander leaves and serve hot with plain rice.

 

Recipe – Fryums

(cooking time: 10 minutes)

Ingredients

  • Dry fryms
  • Oil to fry
  • Chaat masala to sprinkle

Procedure

  1. Heat the oil on high temperature and avoid smoking or burning of the oil.
  2. Check if the oil was heated when a small piece of fryms is dropped andĀ  it expands and come up to the surface.
  3. Lower the heat a little bit, somewhere between medium high.
  4. Very carefully slide or drop the fryms . With a slotted spoon, shake them a little bit and when expanded properly and have risen to the surface, lift them up.
  5. To remove excess oil, put themĀ  on the paper towels.
  6. Keep on making as many as you like.
  7. Sprinkle Chaat masala on all of them.

Recipe – Lemon Rice

(enough for 4 persons; cooking time: 30 – 40 minutes)

Lemon Rice

Ingredients

  • 1 cup rice
  • 3 cups of water
  • 1 teaspoon salt
  • 3 tablespoons (any) oil
  • 1/2 cup cashew
  • 1/2 tablespoon urad dal
  • 1 teaspoon black mustard seeds
  • 1/3 cup lemon juice
  • 1/3 teaspoon turmeric
  • 3 tablespoons fresh cilantro
  • 1/4 cup fresh or dried coconut

Procedure

  1. Wash rice in running water. Keep 3 cups of water, salt and rice for boiling on high heat.
  2. When the water starts to boil, reduce the heat to medium for 15-20 minutes. You may close the lid for last 5-10 minutes when the water has evaporated.
  3. Take out one grain of rice and if it can be easily pressed without any graininess, it means it is done.
  4. Heat the oil in a small saucepan and saute cashews.
  5. Then add urad dal and mustard seeds. Saute them till urad dal become little brown in color.
  6. Switch the stove off and add turmeric and coconut.
  7. Add the mixture to the pot of rice, along with lemon juice and fresh cilantro.
  8. Carefully mix everything so that the spices are mixed well with in every portion of the rice and rice does not get mushed.