Back after more than a week’s off from my blog. This summer seems too long and staying in the kitchen for few hours is a daunting task with the temperature not getting lower than 40 degree C. Hence most of the times one pot light and quick meals are often adorning our meal table.
A simple and easy peasy one pot Khichuri from my pantry, add in vegetables of choice, at the end see those contented post-meal smiling faces.
When you are in company of talented and wonderful friends who always act as “Rescue Rangers” in any emergency situation, you feel grateful to the Almighty.
So some days back when I was absolutely too lazy to enter the kitchen area to cook, I asked my dear friend and fellow Food Blogger Alka Jena to share a quickfix recipe which can be had with rice or chappatis. She instantly obliged and too no time to share her tasty, no fail Lau Muga Dalma recipe link which I tweaked into today’s one pot Khichuri recipe. You’ll find a stock of wonderful recipes on her blog culinaryxpress.com
Yellow Lentil & Bottle Gourd Khichuri
1/2 cup Mung Dal/Yellow lentil
1/4 cup Aromatic short-grain or long-grain Rice, wash and pre-soak in water for 30 minutes prior to cooking
1 small Bottle gourd, wash peel and cut into cubes
1 large Potato, wash, peel and cubed
1/3 tsp Turmeric powder
1 1/2 Tbsp Clarified butter/Ghee
1 tsp whole Cumin seeds
1 Bal leaf
1 inch Ginger, grated
1 whole Dried Red Chilli Pepper
A pinch of Asafoetida
2 tsp Roasted Cumin and Dried Red Chilli Powder (1 tsp cumin seeds+1 whole dried red chilli pepper)
1.Dry toast the lentil in a pan on low flame until they turn slightly brownish and fragrant. Turn off the heat. Wash and soak the lentil in water for atleast 20 minutes.
2.In a deep pan or cooking pot add 2 cups (400 ml) water. Put the potato cubes, salt, turmeric powder and bring to a boil on medium heat.
3.Add the bottle gourd pieces, pre-soaked lentil, rice into the pot once the poatoes are half-cooked. Keep cooking on medium-low heat until the bottle gourd, rice, and dal are cooked to a thick porridge consistency.
4.Heat the ghee in a heavy bottomed pot or pan on medium flame. Add the cumin seeds, bay leaf, whole dried red chilli pepper and a pinch of asafoetide. Once the spices stops spluttering, add grated ginger and stir in.
5.Now add the cooked lentil, rice and vegetable mixture into the fried spice pot.Gently sprinkle the roasted cumin and chilli pepper powder mix on it. Fold and mix well.
6.Check the seasoning. Once done remove and serve hot with freshly chopped coriander leaves.
Note: Adjust the amount of water, chilli pepper and salt as per your choice.
Sending this tasty and wholesome one pot Yellow Lentil & Bottle Gourd Khichuri for our #95th FoodieMonday Bloghop event #Onepotmeals.