Dal Khichadi

Dal Khichadi - Suresh Sawant

Recipe
Rice 2 cups preferably Ambemohar or any type
Splitted Moong Dal 1 cup
Both soaked in water for 10 / 15 minutes.
Then added turmeric powder and pressure cooked.
Ginger and garlic crush 2 tSpoons
Curry leaves few
Red chillies 2
Seeds removed and cut into pieces
Cumin seeds 1 t spoon
Asafoetida qtr t spoon or as req
Green coriander chopped For garnishing n preparation
Tomato 1/ 2 med chopped
Red chilly Powder 1 t spoon or as req
Salt as per taste
Desi ghee 3 / 4 tSpoons or as req
In a kadhai add 2 t spoons and heat it.
Add asafoetida Jeera curry leaves red chilly pcs and wait a little.
Add chopped tomato salt and sauté till become soft. Add red chilly powder (you can add green chillies also if red chilly powder not to be added)and then add green coriander little cooked dal rice and mix well. Put gas on sim. Cover the kadhai and wait for 2 / 3 minutes more.
When done transfer to a serving plate. Spread desi ghee allover it and garnish with green coriander.

Your Dal Rice Khichadi is ready to serve

Khara Bhaath - Vinaya Prabhu

Khara Bhaath - Vinaya Prabhu

Recipe
250 gms rava
3 medium sized onions chopped fine
3 medium sized tomatoes chopped
3 green chillies slit
2 tsps sambhar masala
2 sprigs curry leaves
Coriander leaves for garnish
4 ladles mixture of ghee n oil
2 tsps mustard
2 tsps urad dal
Salt
Boiling water kept ready
Heat the mixture of oil n ghee. Add d mustard and after it splutters add d urad dal, followed by d green chillies, curry leaves n onions. Roast till d onions turn transparent. Add d rava n roast for a couple of mnts. Add d tomatoes n salt n roast again for 2 mnts. Finally add d sambhar powder, coriander leaves n boiling hot water n cook till done.
The amount of water depends on d texture of d rava. Here I added 2 large glasses or 500 ml .
Alwyz use boiling hot water as it gvs an even n shiny texture to d khara bhath.