Vegetable Khichuri Garnished with Deep-Fried Onions |
Vegetable Khichuri Garnished with Eggs |
Khichuri in the Pressure Cooker |
Ingredients:
1 cup cooked rice
1/2 cup red lentils
1 russet potato, cut in bite-sized cubes
1/4 tsp. turmeric
salt to taste
1 + 1 tsp. ginger paste
1 + 1 tsp. garlic paste
1 + 1 tsp. ginger paste
1 + 1 tsp. garlic paste
1/2 lb. green beans, diced
2 Japanese eggplant, cubed
1 onion, sliced
1 large tomato, diced
1/4 tsp. hing/asafetida powder
1/4 tsp. hing/asafetida powder
4 Tbsp. vegetable oil
1/4 tsp. cumin or shah jeera seeds
1 cinnamon stick
2 large black cardamom, split
chopped cilantro
1 Tbsp. ghee or butter (optional)
1/4 tsp. cumin or shah jeera seeds
1 cinnamon stick
2 large black cardamom, split
chopped cilantro
1 Tbsp. ghee or butter (optional)
4 hard-boiled eggs, quartered (optional)
Deep-fried onions and garlic
Directions:
Directions:
- Wash rice and lentils until water runs clear and transfer to pressure cooker.
- Cover with enough water to measure 2/3 of the middle finger above rice and lentils, about 5 (8 oz.) cups.
- Add potatoes, turmeric, salt to taste, half ginger and garlic pastes.
- Stir well and cook for 15 minutes under full pressure.
- Remove pressure cooker from heat and allow all steam to escape.
- Add beans and tomatoes and simmer over medium-low heat for 10-15 minutes until beans are tender.
- Add oil to a saucepan and sputter cumin seeds, cinnamon and cardamoms.
- Fry eggplant until golden brown, add onions and hing.
- Stir-fry until onions turn translucent.
- Pour contents of saucepan over rice and lentils and stir in cilantro.
- Transfer to serving bowls and garnish with ghee, eggs, deep-fried onions and garlic.
Serve steaming hot.
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