Khichuri

Khichuri is a typical dish, served on a rainy day.

1. Govind Bhog rice: 1 cup
2. Musus dal: 1 cup
3. Haldi (Turmeric) powder: 1½ tsp
4. Jeera (Cumin) powder: 1 tsp
5. Dhania (Coriander) powder: 1 tsp
6. Bay leaf: 1 no
7. whole cardamom: 4 nos
8. Whole cloves: 6 nos
9. Cinnamon stick: 1 inch
10. Tomato chopped: 1 small
11. Onion: 1 small
12. Ginger paste: 1 tsp
13. Salt: To taste
14. Refined oil: 2 tbs
15. Ghee: 2 tsp

1. Boil drinking water, about 6 cups, in a saucepan and keep aside.
2. Heat the oil in a wok till smoke comes out.
3. Add whole cardamom cinnamon, cloves and bay-leaf and saute on low heat for 1 minute.
4. Fry onion till translucent.
5. Add chopped tomatoes and rest of the spices, keep heat on low flame.
6. Keep cooking for about 5-6 minutes or till the oil leaves the sides.
7. Wash musur dal and rice and drain the water.
8. Add dal to the spices, keep stirring for 2-3 minutes.
9. Add the rice and fry for about 4-5 minutes on low flame.
10. Add salt to taste.
11. Pour boiled water (about 3 cups) and pressure cook for about 5 minutes.
12. When the steam is released, open the lid, add ghee. Add boiled water if needed.
13. Serve hot with accompaniments.