| Bhoonji Khitchri |
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2 cups rice 2 cups dhal (oil dhal also known as Toovar dhal) 2 pieces stick cinnamon 3 elachi (cardamom) A few whole cloves and peppers ½ tsp whole jeero (cumin) 1 small onion 2 tblsp ghee 2 tblsp oil 2 whole green chillies A few thick slices of tomato Boil rice in salted water and drain in colander. Boil dhal separately in salted water. Care must be taken that dhal is only half done. Drain off but keep dhal water for gravy. Fry onion in ghee/oil with the jeero and green chillies. Drain off half of ghee/oil and remove half of onions fro later use. Arrange the dhal (leaving aside about a ¼ cup for gravy) over the fried onion and chillies. Now arrage a few slices of tomato over dhal. Lastly arrange rice over this. Sprinkle remaining ghee/oil and crisp onions over the rice. Pour ¼ cup cold water and steam for about 15 minutes. Serve with Khatoo (Gravy under Dips menu) |
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