Kashmiri cuisine is known for its unique and aromatic recipes with a lot of stress given to spices like fennel seeds, saffron, whole garam masala and Kashmiri red chilies. Yoghurt, ghee and mustard oil are also widely used. Many may be aware of a few Kashmiri recipes that are very popular, but this particular khichdi is not known to many. So check out the step by step pictorial recipe to prepare it.
I came across this recipe called "Mong Khasar" in one of the cookery shows and so decided to give it a try. This is a vegetarian version which turned out simply yummy. Rice, red lentils and green gram with skin being the main ingredients. You can relish it with raita, pickles or any side dish.
- 1/2 cup rice
- 1/4 cup red lentil (masoor dal)
- 1/4 cup split green gram lentil with skin (chilkewali moong dal)
- 2-3 tbsp. mustard oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 5-6 cloves
- 1-2 bay leaves
- 1 tsp. cumin seeds
- 1 onion, sliced
- 1 tbsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. fennel powder
- 1-2 green chilies
- 1 tsp. sugar
- 1 tsp. butter / ghee
- 1/2 tsp. garam masala powder
- 1 tsp. dry mint leaves, crushed
- 1-2 tbsp. coriander leaves, chopped
Soak the rice and lentils for an hour. Drain and keep aside. Heat oil in a pan / kadai. Temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.
Add the onions and fry till light brown. Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder and fennel powder.
Mix everything well and sauté for a minute. Add the soaked lentils, green chilies, sugar and salt. Give it a stir and continue to fry for 2 minutes.
Add 4 cups water and bring it to a boil. Cover and simmer on a medium flame. Keep stirring from time to time and cook till soft and the water has almost evaporated.
Add the butter / ghee, garam masala powder, mint powder and coriander leaves. Give it a stir and switch off the flame. Serve along with raita and any side dish for a simple and healthy meal.
Soak rice & lentils for an hour. Drain & keep aside.
Heat oil & temper with cumin seeds, bay leaves, cinnamon, cardamoms
and cloves. Sauté for a few seconds.
Add onions & fry till light brown.
Add ginger-garlic paste, turmeric powder, red chili powder, coriander
powder, cumin powder & fennel powder. Mix well & sauté for a min.
Add soaked lentils, green chilies, sugar & salt. Give it a stir & fry for
2 minutes.
Add 3-4 cups water & bring to a boil. Cover & simmer on a medium
flame. Keep stirring from time to time & cook till soft & till water has
almost evaporated.
Add butter / ghee, garam masala powder, mint powder & coriander
leaves. Give it a stir & switch off the flame.
Serve along with raita & any side dish for a simple & healthy meal.
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