Tonight we had a savory Andhra kitchidi with urad dal and basmati rice, with a little chana dal tossed in.
I washed 2 cups of rice along with 1 1/2 cups of urad dal (black dal) and allowed that to soak for 15 minutes. Meanwhile I took a heavy pan and put 2 tsps of ghee, and 1 tsp of cumin seeds. I let it brown and then added 1/4 tsp of black pepper (you can add pepper corn instead if you like it). Then a half pinki worth of fresh ginger, grated or cut up very small. After it sizzled, I poured off the water from the soaking rice and lentils and poured the combo into the pan to mix with the spice.
Then the whole mixture was moved into the rice cooker, I added about a palms full of dry unsweetened coconut shredded and then I cooked it twice (with lid on).
If you have a pressure cooker, you can cook it that way, saves energy and time!
My kids were all over me trying to see what I was making, asking for samples ect.
I also made a cabbage curry (black mustard seeds, cumin seeds, corriender/cumin powder,
turmeric powder, chili powder and three whole red chilis, ginger powder and a tsp of chana dal to roast with the spices). I added two tomatoes to that once the seeds popped, then added the cut up cabbage and let it cook on high for about 10 minutes. After that I lowered it to medium - low and poured about a half of cup of water into the pan, covered, then turned on simmer. I added salt when it was cooked, and a pinch of hing.
We ate it with our hands, India style, and the kids had me getting up and down to get them more. When I scraped the rice cooker to get the last bit, the kids were fussing that I didn't make enough. Next time I will double both recipes! We usually have some stonyfarms plain yogurt afterwards to cool things off.
Let me know if you try it! Very lovely on a winter night.
Jyotsna
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