In one other post I talked about cheat's khichdi which can be made by throwing ingredients into the rice cooker and then letting it simmer till done. This post is about something a little more time consuming - in the sense that you need to fry some of the ingredients before letting the pressure cooker do its work. The recipe is a sookha preparation which when done comes somewhere between khichdi and a pulao. It is adapted from this amazing post from The New York Times.
The everyday life leaves little time for flavor. I mean when you are back home after a hard day's work, do you really want spend more than even an hour on cooking, developing depths of flavor, making sure that it is cooked to perfection and all the details are taken care of. On an average night, you are just happy to throw frozen dinners into a microwave and push buttons. Don't get me wrong - frozen dinners have their own merits but taking that little time - oh boy does it work. This recipe can be done on a Monday so you can utilize your leftover Sunday curries. Also, when you chop onions and chillies, keep some aside for a quick Monday night supper.
Ingredients:
2 tsp mustard seeds
2 tsp cumin seeds
1 bay leaf
1 dried red chillies
1 medium onions sliced
1 chilly chopped
1 tsp turmeric
1 tsp kitchen king powder
salt to taste
1/2 cup massoor dal
1 cup rice
1 tsp ghee
oil for frying
water as required
Method:
Wash and soak the rice and dal while you get the ingredients ready.
Heat oil in a pressure cooker. Add the red chilly and bay. As it sizzles, add the cumin and mustard seeds. Let it splutter.
Add the onion, chillies. Fry till the onions are slightly golden and the tomatoes are a little squishy. Sprinkle salt, turmeric and kitchen king powder.
Fold in the rice and dal and fry for a minute till everything is mixed it together. Add four and half cups of water and a little bit of ghee.
Put the cover of the pressure cooker. Cook for two whistles. Serve piping hot with whichever curry is at hand.
The everyday life leaves little time for flavor. I mean when you are back home after a hard day's work, do you really want spend more than even an hour on cooking, developing depths of flavor, making sure that it is cooked to perfection and all the details are taken care of. On an average night, you are just happy to throw frozen dinners into a microwave and push buttons. Don't get me wrong - frozen dinners have their own merits but taking that little time - oh boy does it work. This recipe can be done on a Monday so you can utilize your leftover Sunday curries. Also, when you chop onions and chillies, keep some aside for a quick Monday night supper.
Ingredients:
2 tsp mustard seeds
2 tsp cumin seeds
1 bay leaf
1 dried red chillies
1 medium onions sliced
1 chilly chopped
1 tsp turmeric
1 tsp kitchen king powder
salt to taste
1/2 cup massoor dal
1 cup rice
1 tsp ghee
oil for frying
water as required
Method:
Wash and soak the rice and dal while you get the ingredients ready.
Heat oil in a pressure cooker. Add the red chilly and bay. As it sizzles, add the cumin and mustard seeds. Let it splutter.
Add the onion, chillies. Fry till the onions are slightly golden and the tomatoes are a little squishy. Sprinkle salt, turmeric and kitchen king powder.
Fold in the rice and dal and fry for a minute till everything is mixed it together. Add four and half cups of water and a little bit of ghee.
Put the cover of the pressure cooker. Cook for two whistles. Serve piping hot with whichever curry is at hand.
No comments:
Post a Comment