Halwai December 2, 2020

Ingredients:

• Basmati rice- 350 g
• 100 g – dal, masoor (red gram)
• 1 – small cauliflower, cut into chunky flowerets
• 100 g – small baby Onions (whole)
• 50 g – Potatoes
• 50 g – peas, shelled or frozen
• 50 g – Tomatoes
• 50 g – Carrot
• 2 tsp – grated Coriander leaves
• 10 g – Ginger
• 6 – 8 flakes – Garlic
• 2 sticks – Cinnamon
• 2 – 4 – Cardamom
• 2 – Bay Leaf (tej patta)
• 50 g – Ghee
• 50 g – refine oil
• 4 – 5 – Green chillies
• 1.5 tsp – Turmeric powder
• salt

Method:

  1. Wash rice and dal together and keep aside.
  2. Crush garlic, ginger, cinnamon and cardamom together.
  3. Cut all the vegetables into cubes, wash and keep aside.
  4. Chop the tomatoes.
  5. Heat ghee and refined oil in a pressure cooker, add bay leaf (tej patta), crushed mixture and stir for a few seconds.
  6. Add all the vegetables including baby onions (whole) and split green chillies and stir for few minutes.
  7. Add chopped tomatoes, peas and turmeric powder and fry for five minutes.
  8. Now add soaked rice and dal and stir well.
  9. Add hot water and salt to it (amount of water should be double that of rice).
  10. Cover it, reduce the heat and cook it on low flame.
  11. When rice is done, remove from fire, remove lid and add grated coriander leaves and pour two tbsp of ghee evenly over khechuri and serve hot.

Recipe courtesy of Barnika Pattnaik