Khichuri
beans, groundmeat, indian
5 cup water
1/2 cup mussoor dal (red lentils)
1/2 cup moong dal
1/2 teaspoon turmeric
2 tablespoon fresh minced ginger
2 green (jalapeno or other
1 hot) peppers
3 bay leaves
1/3 teaspoon cayenne
1 teaspoon salt
1/2 lb carrots
1 medium cauliflower
1 cup white rice
4 plum tomatoes
2 medium onions, sliced
3/4 lb frozen peas
1/2 teaspoon cumin
1/2 teaspoon coriander
1 ghee
Heat the water to about the boil. Rinse the dals; add to the hot water. Simmer for a couple of minutes, and skim off any scum that rises. When no more scum is formed, add the first group of spices. Call this time T=0. Simmer, almost covered, stirring often, for 45 min. Meanwhile, cut carrots & cauliflower into stew-sized pieces. Rinse the rice. At T=45 add carrots, cauliflower & rice to dal. Saute onions. At T=60, add the tomatoes & frozen peas. At T=75-80 add the browned onions, cumin & coriander. Mix well. At T = 90 minutes or so, remove from heat, and serve. A little ghee, added in on the plate, works wonders. Accompany with wedges of lime, to be squeezed onto the khichuri (a moral imperative).
Source: Shankar Bhattacharyya on rec.food.cooking
Yield: 1 servings