Moong dal white khichuri/polao


Polao rice– 2 cups
Moong dal– 1 cup
(Moog dal is dried and dried)
Water– 4+1/2 cups hot
Finely chopped onions – 1 medium
Ginger paste – 1 tsp
Whole garam masala–in moderation
(Cardamom, cinnamon and bay leaves)
Ghee – 2 tbsp
Chillies – 6-7
Oil, salt — in moderation
Sugar-1 tsp
Wash the dal and soak it for at least 10/15 and drain the water. Wash the dal and rice and drain the water.
When the oil is hot in the pot, boil the whole masala and lightly fry the onion and add the rice-dal and ginger batter. Add water, salt, sugar and pepper to the pan. When the water boils, reduce the heat to medium low and cover. When the water almost boils, place the pot on the roti tawa and reduce the heat completely with a lid. After 15 minutes, stir it once, mix the green chillies, pepper and ghee and keep it covered again for ten minutes. When the rice is cooked, remove it.
Serve hot with meat, quail/haas chicken tikka, hilsa fried, eggplant fried or patal, chilli or garlic bharta and egg fried or fried and salad.
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