Home     About Us     Search     Contact Us 


Save This Page     

   Have a Question?

 Live Help Click Here !   Click Here


 Indian Gifts

Indian Gift Baskets

 Indian Cuisine Made EZ

Indian Recipe Box

Non-Vegetarian Cuisine

Curries, Kebabs and More  !

Vegetarian Cuisine

Wonderful easy vegetarian recipes !

Indian Herbs, Spices and Ingredients

 Learn about Indian Herbs and Spices !

Glossary of Indian Food Terms

Do you know what they mean?

Indian Food Terms !

Indian Kitchenware 


"Indian Spice Box"

Indian Kitchenware

Food Measurements and Conversions
Need a quick conversion...go here !

Indian Tea 

 The Chai Page ! Click here !

Having a Party ? Plan Your Party Here 

Party Planning and More !

Fun Cocktails

Cocktail Recipes !

Star Chefs 

Read in-depth interviews on your favorite Indian Chefs

Indian Cooking 101

Learn The Basics !

Indian Cooking Classes

Sign up for the new session....March, April, May 2002

Cooking Tips & Tricks

Great Kitchen Tips !

Managing time when cooking Indian food

Time Management Tips !

Cooking With Your Kids

Hints and Tips !

 Indian Culture Made EZ

Getting to know India

India : A Nation

Indian Money

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.yahoogroups.com



Moong Daal Khichadi 

Known to sooth many a soul. Moms usually make this for a comfort  meal. This simple mixture of lentils and rice which has a wonderful hue of yellow because of the turmeric is healthy and hearty. It can be served with Indian pickles, Plain yogurt or Ghee. Sometimes it is also eaten with a little bit of whole milk mixed into the khichadi, when eating. Make it on a cold winter's day, Enjoy.

Web www.CuisineCuisine.com
1 1/2 cups Basmati rice, washed, soaked in water for 1/2 hour and drained
1/2 cup yellow Moong daal, washed, soaked in water for 1/2 hour and drained

Soak the Moong daal and rice ahead time and then get all the other ingredients together.

5 teaspoons butter or oil
1 medium-sized onion, finely chopped
2 to 3 Whole Cloves 
6 peppercorns
1/4 th teaspoon Black pepper powder
1 bay leaf
1 1/2  teaspoons salt
1/2 teaspoon turmeric
3 cups boiling or hot water
1 teaspoon of ghee
Fresh coriander leaves 

In a large saucepan, melt the butter or oil over moderate heat. When the foam subsides for the butter, add the cloves,  peppercorns, black pepper powder and bay leaf add the onion and fry, stirring occasionally, for 4 minutes.  Continue sautéing, stirring occasionally, for 3 minutes or until the onion is soft and translucent but not brown.

Add the rice, moong daal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and stir gently for a minute.

Pour in the boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15 to 20 minutes, or until the rice and Moong daal are cooked and tender and all the water has been absorbed. Remove the pan from the heat. 

Many people like to cook this in a pressure cooker or a rice cooker. 

Serve at once. Garnish with 1 teaspoon of ghee and some fresh coriander leaves.


Web www.CuisineCuisine.com



Guest Book      Contact Us     Rate Us


Advertising Info    Disclaimer    Viewing Tips   

Click   if you would like to save this page in your favorites folder for later.

Copyright © CuisineCuisine.com All rights reserved