Blogger gave me good amount of trouble today.
The word verification in the comment too was troubling some people I heard, and I disabled it immediately. Of course, It was not the reason for not getting too many comments eh!
And the trouble came from another quarter, I just could upload the picture, and I had to maybe try 20 times before I got the done button to upload the picture you see above and another 20 to see the new banner. oh! Did you notice that? I pestered my graphic designer friend in my development team into giving that new look. Such nice chap. I promised him a nice Mutton Kasa which I will blog too when I do.
Today's recipe is Maharastrian Dish that I modified for the Bachelor Cooking.
I didn't know about Whole green moong based Khichdi. Well whole moong is kind of Lentil, and Khchdi is like ....ummm Masala or salted vegetable porridge well almost..
I didn't know about this dish untill a few days back when my boss brought it for her lunch, and offered me to taste. And it was yummy. It is cooked in coconut based Masala, and I forgot if it had name. Oh! My boss knows I am a good cook and that I have a food blog. And she told me how it is cooked. I just remembered that it had grated coconuts and moong daal.
I added a lot more than just moong daal, lol.
In one small cup, measure 3/4 moong daal and 1/4 chana daal.
Soak for 5-6 hours.
1 cup peas.
3 TBS grated coconut.
1 cup rice, washed right before adding to the cooker.
Dhania/coriander powder, Jeera powder, and red chilli powder, Turmeric.
Red chilli, Bayleaves, Mustard and Jeera seeds
1 Onion finely chopped.
1 TBS freshly ground ginger garlic paste.
2 tomatoes chopped roughly
Heat 2 TBS oil in pressure cooker,
and add 1 red chilli, 1 bayleaf, 1 tsp each of Jeera and Mustard seeds.
Let it sputter for a few seconds and add the onions.
Add the ginger garlic paste when onions are limp,
and Saute till onion is golden brown.
Add 1/2 tsp each red chilli powder, turmeric, dhania and jeera powder.
Add the grated coconut, now add the soaked daal.
Add 3 cups of water.
Shimmer for 5 minutes, and add the peas, rice and tomatoes.
Now wash the rice and add.
Check the water level, there should be as much more water as there are solids.
( if solids are 1 iches deep, water much be 1 inch above the solid for a medium sized cooker)
Add salt to taste.
Close and whistle 4-5 times and remove from heat.
Let cool, and when pressure are down, open it and add a dollop of Cow ghee,
and coriander and mix well.
Taste great with garlic achaar.