Manipuri Khichdi

Manipuri Khichdi, have it with any Gravy and you will come back for more.
It is not like the short cut Khicdi, taken when you are sick or by the poor.
It is a delicacy, we serve during the rath Jatra festival. Every evening for 10 days.
We serve it on lotus leaves which gives out a very sweet smell and makes it taste even better.
If you haven't tasted manipuri khichdi on Lotus leaf, you haven't tasted real khichdi.
Come to manipur during rath Jatra and enjoy..Goes well with Ootti, recipe of which I shall post soon.
Ingredients:
1)Basmati Rice, 250 grams( don't complain if its not enough. The measure should be slightly less than how much you took for Rice)
2) Arhar Dal. 1/3 rd the amount of rice.
3) Peanuts( ground nut). One katora( about 4 table spoon)
4) Butter two tablespoon.
5) Pure Ghee two table spoon.
6) Whole Jeera, one teaspoon.
3 red chilli, 3 bay leavesand 3 pieces of elaichi and clove each. Haldi, namak etc.
7) Half an Onion, finely chopped
8) Ginger-Garlic freshly ground or chopped well. One teaspoon

1. Boil the dal in water, in a pressure cooker. Water should be a little
more than twice the amount of rice and dal mixed. When the water and dal
starts boiling add half a teaspoon of haldi. Let it boil for few minutes,
then add the rice. Add salt to taste.

2. In a Frying pan, heat the ghee( leave half a tablespoon) and add the
jeera, bayleaves and chilli elaichi and cloves. Now add the onions and fry till golden brown
and add the ginger garlic paste. Pour it into the boiling cooker of
dal-rice. Cover the cooker and let go of two whistles and let cool.

3) Heat remaining ghee and then fry the Peanuts. Fry in low heat till the
coulour changes to slightly dark. the peanut will taste soggy, if not fried
well, but fry too well it will be bitter. Like i keep saying heat and trial,but trick is fry in low heat for about 4 minutes.
When the pressure from the cooker has subsided, open it. Add the butter along with the peanuts and mix well.

The Khichdi is ready to serve. With OOtti or dal or any kind of Subjee or Even acchaar.

VARIATIONS:
The Step 2 above of frying the tadka and pouring can be skipped. After step One directly cover the cokker and whistle twice. Cool down.Then heat pan, add all the ghee, fry the Peanuts till done. Remove the peanut, but let the ghee remain. In the remaining ghee repeat step 2.
Now open the cooker and add pour the fried stuff along with the peanuts. Also add the butter and mix well. This will give a different taste. believe me. Both are equally good.

BACHELOR'S VARIATION 2:
Pure bachelor Khichdi, to be served with Aacchaar.
Heat Ghee in the cooker, directly go to step 2( no step 1).. fry onions and bay leaves and everything.Add haldi and some dhania jeera powder, half teaspoon each. Add water, then the dal boil for 5 minutes and add -2 Potatoes cut into 1 inch cubes-2 tomatoes, chopped-SOme french Beans( your own measure)-Some cauliflower( ur own measure)-2 capsicum-1 katora or 6 tablespoon of green peas.
Boil for 2 minutes, add the rice. Add salt to taste. Cover and whistle twice. No need for the peanut or butter part. Good if you can add, Okay if you on't.
Serves well even with Aacchaar.And cooks real fast. No need for a second dish too. Its a real Life saver for bachelors.

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