This is one of those dishes where I had zero expectations before the preparation but ended up falling in love once I tasted it. It was similar to the dry version pulagam I make and I told my husband that this is going to be made regularly here after. I enjoyed this simple, filling and nutritious dish with peanut chutney as I do with pongal / pulagam. The rice and urad dal can be cooked together or separately. Urad dal / black gram leaves dark colored liquid when cooked and so I decided to cook both separately so that the final dish still looks white.The original recipe used rice and uard dal in equal ratio but I reduced the black gram ratio when I cooked the khichdi assuming that black gram may dominate the dish. However I realized that the equal ratio would be good as well.
1/4 to 1/2 cup whole, black gram / sabut urad dal
1/2 cup Basmati rice
2 tsp. ghee
1 tsp. cumin seeds
3 dried red chillies, broken into bits
Salt to taste
* Soak black gram in water for about 4 hours. Drain and wash until the water is clear.
* Rinse and soak basmati rice in water for about 10 minutes. This step is optional.
The cooking part:
* Pressure cooking is the best method to cook the beans faster. Add the black gram and water to a pressure cooker and cook for 4 to 5 whistles and turn off the stove. The ratio of black gram to water is 1:2, while pressure cooking. It doesn't matter if extra water is added since it can be drained later.
If cooking in a sauce pan, add black gram and water and cook it on medium flame, intermittently stirring and adding water as needed. The ratio of beans and water doesn't matter here. Cook until the beans soften but still hold a firm shape.
* Drain any extra water present and rinse the cooked black gram in a colander and keep aside.
* Similarly, drain the soaked water from the rice and pressure cook it adding a cup of water for 3 whistles. Where as if cooking rice in a sauce pan, add rice and water in the ratio of 1:2. For the above quantity of rice, bring a cup of water to a boil in a sauce pan and add the rice. Cover and cook on lowest setting of heat. Do not be tempted to stir the rice while cooking. It would be done in 15 to 20 minutes.
* Let the cooked rice sit for about 30 minutes or so, before using it in khichdi so that each grain stands separately in the final dish. If the rice is used immediately after cooking, it would clump while mixing.
* Heat ghee in a pan and add cumin seeds and red chillies. When the cumin seeds start to turn brownish, add the drained black gram, rice and salt. Mix with a spatula to combine.
* Serve with a hot Indian style pickle and yogurt on the side. I also served some peanut chutney.
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai
F for Fodnicha Bhaat
G for Gongura Pulihora
H for Hare Moong ki Chaaswaali Khichdi
I for Iyengar Style Kadambam
J for Jodhpuri Vegetable Pulao
K for Kaju - Karivepaku Annam
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora
N for Narali Bhaat
O for Oliya
P for Peas Pulao
Q for Qabooli Biryani
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani
T for Tawa Pulao
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