INGREDIENTS
½ cup dried mung beans
1 cup basmati aged rice
5-6 cloves garlic, chopped or crushed
2 tbsp chopped chives(green leaves of onion)
1 tsp lemon juice
2 tbsp pure desi ghee
½ cup sliced onion
1 tbsp yogurt
2-3 cloves
½ -inch piece cinnamon stick
½ tsp cumin seeds
½ tsp salt to taste
METHOD
- Rinse the mung beans and rice together and soak them for 15 to 20 minutes. Then drain them well and put them to one side.
- Mix the garlic with chives and lemon juice in a small bowl and keep this mixture to one side.
- Heat the oil in a medium-sized heavy-bottomed saucepan and add the onion, cloves, cinnamon stick, and cumin seeds. Fry until the onion is a rich, golden color and then stir in the yogurt.
- Add 2 cups of water and the salt. As soon as the water comes to a boil, add the rice and mung bean mixture reduce the heat, cover with a well-fitting lid and simmer for 10 to 12 minutes.
- Make 2 or 3 deep dents in the surface of the rice with a tablespoon and gently drop the garlic and chive mixture into them, then cover it up with the rice. Cook, covered, for a further 7 to 8 minutes. Let the dish stand for 10 minutes before serving.
- Now serve this khichari with kheera raita.
parth shivani
