Sunday, 18 May 2008

Chuti or Bhuni Kitchri


Ingredients
1 tablespoon oil
2 sticks cinnamon
2 pods cardomom
2 cloves
4-5 peppercorns
1/2 tspn cumin seeds
1 medium onion; chopped fine
3 cloves garlic; minced
1/2 tspn tumeric
1 cup skinned mung or tuver daal; washed and soaked for 30 minutes
1 1/2 cups rice; washed and soaked for 30 minutes
salt to taste
5 cups of water

Heat the oil in a pan, add the cinnamon, cardomom, cloves, peppercorns and cumin seeds, as soon as they splutter add the onions, and fry until golden brown
Add the garlic and tumeric fry for a few seconds, add the rice and the daal, stir.
Add the water and salt and bring to boil.
Simmer for 25 minutes or until all the water is absorbed.
Serve with kadhi

9 comments:

meeso said...

Lots of good smelling spices in there, I can imagine how great the dish smells when finished :)

Sherazad said...

i think there is one line missing in the recipe of adding the dhaal and rice.

Saju said...

thanks for that Sherazad, I have ammended it.

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Anonymous said...

the amount of water is too much 5 cups....i measure only for the rice with is 1 to 1 and no water for the daar...i use only masoor daar split.....

Saju said...

with just rice I use 1.5 cups to 1 of water.
In this case it is 2.5 cups of dry stuff and 5 cups of water, seems to work.

Anonymous said...

Should I cover the pot while simmering?

Saju said...

yes, the pot should be covered

Hanif said...

Came out good however took about 30 minutes.

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