Black Masala Kichidi

Recipe Ingredients

1 cup	160g / 5.6oz	Rice - (washed & soaked for 1 hour)
1 cup	237ml	Yellow moong dal - (washed & soaked for 1 hour)
1		Green moong dal
1		Bayleaf
1		Curry leaves
1 tablespoon	15ml	Peanuts whole
1/2 teaspoon	2.5ml	Cumin mustard seeds
1 teaspoon	5ml	Potato peeled & chopped like french fries (large)
1 teaspoon	5ml	Onion sliced lengthwise (large)
2		Clorettes garlic - crushed (2 to 3)
2		Red dry chillies - (2 to 3)
		Salt to taste
1/2 teaspoon	2.5ml	Garam Masala
2 teaspoons	10ml	Black masala - (maharashtrian style)
1		Lemon
1 tablespoon	15ml	Chopped coriander
3 tablespoons	45ml	Ghee or oil
6 cups	1422ml	Water - (6 to 7)

Recipe Instructions

In a large heavy saucepan, heat the oil. Add the peanut stir till very

lightly roasted. Add the seeds curry and bay leaves, garlic, chillies

(halved), and green dal. Stir for a minute. Add the onion and potato,

rice, dal, corainder and all masalas. Stir for a minute or two. Add

water, cover and cooked on low heat till done. Add more water when

cooking is required.

Serve hot with kadhi.

Source:
A Cook's Tour Of South India by Vimla Patel

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