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Manipuri Khichdi and Ootti (GF, V)

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Course Main Course
Cuisine Indian

Ingredients
  

For the Manipuri Khichdi

  • 1 cup basmati rice
  • 1/4 cup tuvar dal
  • 1 onion small , finely chopped
  • 1 tsp ginger garlic paste
  • 2 tbsps peanuts , skinned
  • 1 tsp cumin seeds
  • 3 pods bay leaves cardamom chillies each of , cloves and red ,
  • xbc tsp turmeric powder
  • to taste salt
  • 2 tbsps ghee

For the Ootti

  • 1 1/2 cups peas white
  • 1 onion big , finely sliced
  • 1 1/2 ginger u201c , finely chopped
  • 1 tsp cumin seeds
  • 3 - 4 chillies red
  • 2 bay leaves
  • 1/2 tsp cooking soda
  • to taste salt

Instructions
 

  • Manipuri Khichdi : Cook the rice and dal till done but firm.
  • Heat the oil and ghee, add the peanuts and sautxe9 till golden. Now add the bay leaves, cardamom, cloves, red chillies and cumin. Stir a couple of times and add the onions, sautxe9ing till golden and soft. Add the turmeric powder, stir, and then add the cooked rice and dal. Salt as required. Take off the heat and mix everything, gently till well coated with the onion and spice.Serve hot.
  • Ootti : Soak the peas in water for about 5-6 hours and cook till done but firm. Put the peas into a pan, add one cup water, salt and the cooking soda. Bring it to a boil. There will be a lot of froth from the soda! I have never cooked (baked, yes) with cooking soda and it seems to make the peas a bit mushy.
  • In another pan, heat the oil and add the bay leave, cumin and chillies. Just sautxe9 and add the ginger and onion. Saute till onions are brown. Pour this into the peas and mix well. Serve hot.

Notes

We enjoyed the Manipuri Khichdi for lunch with Ootti, roasted pappads and some pickle. And in true south Indian style, finished the meal with yogurt (curds)!
I also just discovered, when Arundati reminded me, that the deadline for RCI submissions was long over. That’s how up to date I am with all things “bloggy” these days!!