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Ringra khichri
Category : North Indian lunches, Rice
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Heat the oil and add all the whole spices and the onion and fry until the onion has softened.
- Add the garlic, fry for 2 mins, and then add the rest of the ingredients, except the butter.
- Stir, cover and simmer for 40 mins.
- Keep checking to ensure the mixture is not drying up, and, if necessary, add drops of water to aid the cooking and keep it moist.
- Ten minutes before serving, add the butter in small blobs.
Ingredients:
2 tbsp. oil
3 cloves
3 black cardamoms
2 1 inch cinnamon sticks
3 cardamom pods, opened
1 tsp. whole cumin seeds
2 tsp. crushed garlic
85 gms. peeled, chopped tomatoes
1 small aubergine, cut into 2.5 cm cubes
2 medium sized potatoes, peeled and quartered
85 gms. split moong beans
150 gms. rice
250 ml. water (more if required)
1 tsp. salt (or to taste)
50 gms. butter or margarine
2 tbsp. oil
3 cloves
3 black cardamoms
2 1 inch cinnamon sticks
3 cardamom pods, opened
1 tsp. whole cumin seeds
2 tsp. crushed garlic
85 gms. peeled, chopped tomatoes
1 small aubergine, cut into 2.5 cm cubes
2 medium sized potatoes, peeled and quartered
85 gms. split moong beans
150 gms. rice
250 ml. water (more if required)
1 tsp. salt (or to taste)
50 gms. butter or margarine
RECIPES BY REHANA KHAMBATY
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