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Main Ingredients | Green peas, Rice |
Cuisine | Maharashtrian |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
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
- Roughly chop ½ onion and finely chop the remaining.
- 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.
- Heat oil in a deep non-stick pan, add finely chopped onions and sauté till golden brown.
- Add the ground paste and sauté for 4-5 minutes or till oil separates.
- Add turmeric powder and red chilli powder and mix well. Sauté for 30 seconds.
- Add green peas, rice, salt and mix well. Add 3½ cups water and mix.
- Once the mixture comes to boil, add jaggery and mix well. Cover and cook on low heat for 10-15 minutes.
- Remove the cover, sprinkle chopped coriander and mix well.
- Transfer into a serving bowl, drizzle ghee and serve hot.
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