Vaal dal Khichdi

Recipe by Cook's Hideout

Blogging Marathon# 29: Week 3/ Day 2 Theme: Course Wise Meal from any State - Maharashtra/ Lunch Dishes Dish: Vaal Dal Khichdi Day 2 of BM# 29 and I'm doing 'Maharashtrian cuisine-Lunch dishes' theme. Today's dish is also another one-pot meal, but this time its a legume and rice combination, Vaal Dal Khichdi. Nupur @ One hot Stove is one of my favorite bloggers and she happens to be a Maharashtrian. So I have perused her blog a lot for this week's theme :-)

Ingredients

• 1 cup Rice
• supermarket roast chicken, approximately 200g once shredded (Vaal)
• 1 onion (- small, finely chopped)
• 1 tsp Mustard seeds
• 6 - 8 Curry leaves
• supermarket roast chicken, approximately 200g once shredded ((hing))
• supermarket roast chicken, approximately 200g once shredded (Red)
• supermarket roast chicken, approximately 200g once shredded (Ground)
• supermarket roast chicken, approximately 200g once shredded (Ground)
• 1 tsp tamarind (pulp)
• 1 tsp Jaggery
• to taste Salt

Method

1. Soak rice and dal for at least 30 minutes.
2. Heat 1tbsp oil in a thick bottomed pan; add mustard seeds and once the seeds start to splutter, add curry leaves and hing. Next add onions and cook until translucent.
3. Add red chili powder, ground coriander and cumin, turmeric. Cook for 30 seconds.
4. Now add the drained rice and dal. Mix well and cook for 1-2 minutes. Add 3 cups of water and bring to a boil; lower the heat, cover and simmer until almost all of the water is absorbed and rice and dal are completely cooked, about 20-25 minutes.
5. Add tamarind pulp and jaggery. Mix well and cook for another 4-5 minutes. Add water if you think the mixture is too dry. Serve hot!!

View the recipe instructions at Cook's Hideout