An Indian Style savoury Porridge prepared with rice and skinless split green gram tempered with clarified butter, garlic, boria chillies and Curry leaves smoked with live coal n garlic.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4 pax.
- Clarified Butter – ½ tbsp.
- Cinnamon – 01 inch piece
- Cloves – 04 nos.
- Black peppercorns – 04 nos.
- Cumin seeds – 1 tsp.
- Onion , sliced thinly- 01 no.
- Green chillies, slit- 02 nos.
- Basmati rice – ½ cup
- Split green gram , skinless – ½ cup
- Turmeric powder – ½ tsp
- Salt to taste
- Water – 4 cups
- Garlic , chopped- 06 cloves
For the tempering:
- Clarified Butter – 1 tbsp.
- Garlic thinly sliced- 06 cloves
- Boria Chillies- 04 nos.
- Curry leaves- 01 sprig
- For the Dhungar:
Live Coal- 01 no.
Clarified Butter- ½ tsp.
Garlic- 02 flakes
Pick, Wash and soak rice for 10 minutes and dal for 20 minutes in enough water, but separately.
Heat ghee in a pressure cooker.
Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle.
Add sliced onion and slit green chillies and sauté till the onions turn light brown in colour.
Add the drained rice and dal. Add turmeric powder, salt and water.
Cook until rice and dal is thoroughly cooked i.e 01 whistle on a high flame. Add more water if required.
Heat ghee for tempering in a non-stick pan.
Once the ghee is hot, add curry leaves, sliced garlic and boria chillies
Pour the tempering over khichdi. Place a steel bowl over the khichdi ,place the live coal with garlic cloves in the bowl , pour the clarified butter on top it. Cover with a tight fitting lid, to prevent the smoke from escaping. This smoking technique of cooking is known as “Dhungar”.
Serve hot with Plain Curds/ Raita / Green coriander mint and yogurt Chutney /Pickle of your choice.