Kurma Prabhu’s Kitcheri

Kurma Prabhu's Kitcheri
Print Recipe
Rice and mung Bean Stew
Servings Prep Time
4 persons 1 hour
Cook Time Passive Time
1.5 hour 0.5 hour
Servings Prep Time
4 persons 1 hour
Cook Time Passive Time
1.5 hour 0.5 hour
Kurma Prabhu's Kitcheri
Print Recipe
Rice and mung Bean Stew
Servings Prep Time
4 persons 1 hour
Cook Time Passive Time
1.5 hour 0.5 hour
Servings Prep Time
4 persons 1 hour
Cook Time Passive Time
1.5 hour 0.5 hour
Instructions
  1. Wash and drain the dhal and rice
  2. Heat the ghee in a heavy 4-litre/quart non-stick saucepan over moderate heat.
  3. Fry the cashews in the hot ghee until they turn golden brown and remove them with a slotted spoon. Put them aside.
  4. Fry the cumin seeds in the ghee. When they turn golden brown add the chilies and ginger.
  5. Saute them for a few seconds; then add the turmeric and asafetida.
  6. Add the cauliflower pieces and stir-fry them for 1 minute.
  7. Finally, add the däl and rice, stirring with the spices and vegetables for 1 minute
  8. Add the water and bring to a full boil over high heat.
  9. Reduce the heat to low, partially cover, and slowly cook, stirring occasionally, for 30 - 40 minutes or until the dhal and rice are soft.
  10. If the khitcheri dries out too much, add up to one cup (250 ml) warm water.
  11. Before removing the kitcheri from the heat, fold in the salt, butter, cooked green peas, chopped tomatoes, toasted cashews, and the chopped fresh coriander leaves, allowing them to warm for one minute.
  12. Serve hot.
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