Ingredients with Measurements:
- 1 cup of rice
- 1 cup of moong dal (split green gram)
- 1 cup of sliced mushrooms
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 2 tablespoons of ghee (clarified butter)
- Salt to taste
- 4 cups of water
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the rice and moong dal in water and soak them for 30 minutes.
2. In a pressure cooker, heat ghee and add cumin seeds.
3. Once the cumin seeds start to splutter, add chopped onions and minced garlic. Sauté until the onions turn translucent.
4. Add sliced mushrooms and sauté for 2-3 minutes.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Drain the soaked rice and moong dal and add them to the pressure cooker. Mix well.
7. Add 4 cups of water and mix well.
8. Close the pressure cooker lid and cook on high heat until you hear 3 whistles.
9. Reduce the heat to low and cook for another 5 minutes.
10. Turn off the heat and let the pressure release naturally.
11. Once the pressure is released, open the lid and mix well.
12. Serve hot with a dollop of ghee on top.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
High heat for pressure cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 48g
Protein: 12g
Fiber: 8g
Substitutions for ingredients:
- You can use any type of mushrooms instead of sliced mushrooms.
- You can use oil instead of ghee.
Variations:
- You can add vegetables like carrots, peas, and potatoes to make it more nutritious.
- You can add some grated coconut for a nutty flavor.
Tips and tricks:
- Soaking the rice and moong dal makes them cook faster and more evenly.
- Use a pressure cooker for faster cooking and better results.
- Adjust the spice level according to your taste.
Storage instructions:
You can store the leftover Mushroom Khichra in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the Mushroom Khichra in a microwave or on the stovetop with a little bit of water.
Presentation ideas:
You can serve the Mushroom Khichra in a bowl with a dollop of ghee on top.
Garnishes:
You can garnish the Mushroom Khichra with some chopped coriander leaves.
Pairings:
You can serve the Mushroom Khichra with some raita (yogurt dip) and papad (thin crispy crackers).
Suggested side dishes:
You can serve the Mushroom Khichra with some roasted vegetables or a salad.
Troubleshooting advice:
- If the Mushroom Khichra is too dry, add some more water and mix well.
- If the Mushroom Khichra is too watery, cook it on high heat for a few more minutes.
Food safety advice:
Make sure to wash the mushrooms thoroughly before slicing them.
Food history:
Khichra is a popular Indian dish made with rice and lentils. It is a one-pot meal that is easy to make and nutritious.
Flavor profiles:
Mushroom Khichra has a mild and earthy flavor with a hint of spice.
Serving suggestions:
You can serve Mushroom Khichra as a main dish for lunch or dinner.
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Region: Indian