Friday, September 3, 2010
Dal kichdi can be prepared by various dals like masoor dal, moong dal or tool dal. But this one is my favourite because of the black and yellow color of the kichdi which could be attributed to kali masoor daal and rice.
It's raining here and one of the most favorite combination in any rainy afternoon is piping hot kichdi along with some fried pakodas. And just like any other fry/ pakoda the most important is batter.
This is such a comforting dish that I introduced it to my little one as early as 7 months old. Works wonder for upset stomach and diarrhea. For my little one I add water more than usual quantity and mash a little with the back of a wooden spoon. To make it more nutritious and tasty I serve along with yogurt as accompaniment.
In Northeren India, kichdi is given to babies when they are ready for solid food. My son loves this warm kichdi on rainy /wintery days with a dollop of butter before serving.
I also made Beguni, now many of you must be wondering about this word 'Beguni' well it's nothing but sliced egg plants marinated in spiced batter (chickpea flour) mix and deep fried. Perfect snack to munch on with hot kichdi or with muri (puffed rice). A cusine from West Bengal.
Ingredients for Beguni:
1 or more depending upon the size of Begun (eggplant)
1 cup Besan (chickpea flour)
1/4 tsp Baking powder
1/2 tsp Turmeric powder
1 tsp Red chilly powder
1 tsp Kalonji (black cumin seeds)
1 tsp Green chilly powder
Salt to taste
4 tbsp Oil for frying
Slice the egg plant into thick slices (lengthwise) from middle. Now halve the pieces again. Marinate the pieces with salt and turmeric and keep it aside for 5 minutes. In the mean time prepare batter by mixing besan, baking soda, turmeric powder, chilly powder, kalonji, green chilly paste and salt. Dip each eggplant pieces into the batter and deep fry them untill they turn crispy. Now place these fried eggplants on tissue paper for excess oil. Serve hot with kichdi, muri or as a snack.
Ingredients for Kali Masoor Kichdi:
1/2 cup Kali masoor dal / Black lentils
1/2 cup Rice
1/2 cup Green peas
1/2 tsp Ginger (chopped)
2 tsp Turmeric powder
1 Tomato (chopped)
1/2 tsp Cumin seeds
2 tsp Butter
4 cups Water
Salt to taste
Soak black lentil in hot water for atleast 3 hours. Wash rice 3-4 times and keep aside. Chop onion finely. In a pressure cooker, heat ghee/ butter and add cumin seeds. Once they start spluttering, add onion and ginger. Stir fry for 2 minutes, add washed rice and lentils. Add turmeric and stir around for 2 minutes. The grains of the rice should not break. Add green peas, salt and water to cook the lentils. Close the lid of the pressure cooker and cook till 2-3 whistles. Garnish with little ghee on top and serve with plain yogurt.