Creado con IA
Vrindavan Thee Khichdi
40 min 548 kcal por ración Media
Ingredientes
4 Raciones
- basmati rice1 cup
- split yellow moong dal0,5 cup
- ghee1 tablespoon
- cumin seeds1 teaspoon
- turmeric powder0,5 teaspoon
- ginger paste1 teaspoon
- green chilies2 pieces
- peas0,5 cup
- diced carrots0,5 cup
- saltto taste
- water4 cups
- fresh coriander leavesfor garnish
Preparación
- 1
Rinse the basmati rice and split yellow moong dal together under running water until the water runs clear.
- 2
In a large pot, heat the ghee over medium heat.
- 3
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
- 4
Stir in the ginger paste and chopped green chilies, sautéing for about a minute.
- 5
Add the diced carrots and peas, and cook for another 2-3 minutes.
- 6
Mix in the turmeric powder and the rinsed rice and dal mixture, stirring well to coat with the spices.
- 7
Pour in the water and add salt to taste.
- 8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and dal are cooked and the water is absorbed.
- 9
Once cooked, fluff the khichdi with a fork and garnish with fresh coriander leaves.
