{"id":5210,"date":"2017-11-22T10:15:15","date_gmt":"2017-11-22T10:15:15","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5210"},"modified":"2017-11-22T07:06:14","modified_gmt":"2017-11-22T07:06:14","slug":"dhungari-lasooni-dal-khichdi","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/11\/22\/dhungari-lasooni-dal-khichdi\/","title":{"rendered":"Dhungari Lasooni Dal Khichdi"},"content":{"rendered":"

An Indian Style savoury Porridge prepared with rice and skinless split green gram tempered with clarified butter, garlic, boria chillies and Curry leaves smoked with live coal n garlic.<\/strong><\/p>\n

Preparation Time:<\/strong> 30 minutes<\/p>\n

Cooking Time:<\/strong> 20 minutes<\/p>\n

Cuisine:<\/strong>\u00a0Indian<\/p>\n

Course:<\/strong> Main.<\/p>\n

Serves:<\/strong> 04.<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Clarified Butter \u2013 \u00bd tbsp.<\/p>\n

Cinnamon – 01 inch piece<\/p>\n

Cloves \u2013 04 nos.<\/p>\n

Black peppercorns \u2013 04 nos.<\/p>\n

Cumin seeds – 1 tsp.<\/p>\n

Onion , sliced thinly- 01 no.<\/p>\n

Green chillies, slit- 02 nos.<\/p>\n

Basmati rice – \u00bd cup<\/p>\n

Split green gram , skinless – \u00bd cup<\/p>\n

Turmeric powder – \u00bd tsp<\/p>\n

Salt to taste<\/p>\n

Water – 4 cups<\/p>\n

Garlic , chopped- 06 cloves<\/p>\n

For the tempering:<\/strong><\/p>\n

Clarified Butter – 1 tbsp.<\/p>\n

Garlic thinly sliced- 06 cloves<\/p>\n

Boria Chillies- 04 nos.<\/p>\n

Curry leaves- 01 sprig<\/p>\n

For the Dhungar:<\/strong><\/p>\n

Live Coal- 01 no.<\/p>\n

Clarified Butter- \u00bd tsp.<\/p>\n

Garlic- 02 flakes<\/p>\n

Method:<\/strong><\/p>\n

Pick, Wash and soak rice for 10 minutes and dal for 20 minutes in enough water, but separately.<\/p>\n

Heat ghee in a pressure cooker.<\/p>\n

Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle.<\/p>\n

Add sliced onion and slit green chillies and saut\u00e9 till the onions turn light brown in colour.<\/p>\n

Add the drained rice and dal. Add turmeric powder, salt and water.<\/p>\n

Cook until rice and dal is thoroughly cooked i.e 01 whistle on a high flame. Add more water if required.<\/p>\n

Heat ghee for tempering in a non-stick pan.<\/p>\n

Once the ghee is hot, add curry leaves, sliced garlic and boria chillies<\/p>\n

Pour the tempering over khichdi. Place a steel bowl over the khichdi ,place the live coal with garlic cloves in the bowl , pour the clarified butter on top it. Cover with a tight fitting lid, to prevent the smoke from escaping. This smoking technique of cooking is known as \u201cDhungar\u201d.<\/p>\n

Serve hot with Plain Curds\/ Raita \/ Green coriander mint and yogurt Chutney \/Pickle of your choice.<\/p>\n","protected":false},"excerpt":{"rendered":"

An Indian Style savoury Porridge prepared with rice and skinless split green gram tempered with clarified butter,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":5211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[110,103],"tags":[],"class_list":["post-5210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comfort-food","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/06\/Dhungari-Lasooni-Dal-Khichdi001.jpg?fit=3456%2C5184&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1m2","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5210"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5210\/revisions"}],"predecessor-version":[{"id":5212,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5210\/revisions\/5212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/5211"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}