Matar Khichdi

Ingredients list for Matar Khichdi

• 3/4 cup Green peas
• 1 1/2 cups Rice , soaked for 30 minutes and drained
• 2 medium Onions
• 1/4 cup Fresh coconut , scraped
• 2 tablespoons Coriander seeds
• 1 teaspoon Fennel seeds (saunf)
• 1/2 inches Ginger
• 7-8 cloves Garlic
• 7-8 Fresh coriander sprigs
• 2 Green chillies
• 1 teaspoon Caraway seeds (shahi jeera)
• 2-3 Black peppercorns
• 2-3 Cloves
• 1/2 inch Cinnamon
• 2-3 tablespoons Oil
• 1/2 teaspoon Turmeric powder
• 3/4 teaspoon Red chilli powder
• to taste Salt
• 2 teaspoons Jaggery , chopped
• 2 tablespoons Fresh coriander leaves , chopped
• for drizzling Ghee

Method

1. Roughly chop ½ onion and finely chop the remaining.
2. For the masala, transfer the roughly chopped onion into a blender jar, add coconut, coriander seeds, fennel seeds, ginger, garlic, coriander sprigs, green chillies, caraway seeds, black peppercorns, cloves and cinnamon .Add ½ cup water and grind to a fine paste.
3. Heat oil in a deep non-stick pan, add finely chopped onions and sauté till golden brown.
4. Add the ground paste and sauté for 4-5 minutes or till oil separates.
5. Add turmeric powder and red chilli powder and mix well. Sauté for 30 seconds.
6. Add green peas, rice, salt and mix well. Add 3½ cups water and mix.
7. Once the mixture comes to boil, add jaggery and mix well. Cover and cook on low heat for 10-15 minutes.
8. Remove the cover, sprinkle chopped coriander and mix well.
9. Transfer into a serving bowl, drizzle ghee and serve hot.