Preparation:
* washed and soaked for 30 minutes
Drain dals and rice in a colander and keep aside. Save this water for adding later.
Crush spices (cardamom, cinnamon, cloves)
Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bay leaf, crushed spices, splutter. Add ginger, garlic, chiles, stir-fry for a moment. Add onion, potato (with skin), stir-fry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt.
Add dals, rice and gently stir-fry for 1 minute. Add water to make drained water 5 cups.
Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander.
Serve piping hot with gravied veggies or kadhi (refer 'khichidis' |
