Tuesday, 29 April 2014

Arhar Rice

I wonder why my mom calls this rice 'khichdi' when clearly it a near cousin of a simple pulao. Typically, I make this rice on lazy Sunday afternoons when I am not in the mood to chop vegetables or cook anything else at all. Besides I really like the taste and texture Arhar dal adds to this rice. Have it with plain curd or your favorite raita and it's good to go!

Arhar Rice


Arhar (toor/yellow) daal- 1/4 cup
Rice- 1 cup
Onion, sliced- 1 big
Potato, cut into 2'' pieces- 1 big
Tomato, chopped- 1 big
Garlic, chopped- 1 tsp
Ginger, grated- 1 tsp
Bay leaf- 1
Black peppercorns- 1/2 tsp
Cumin seeds- 1/ tsp
Coriander powder- 1 1/2 tsp
Red chilly powder- 1 tsp (adjust)
Turmeric powder- 1/2 tsp
Salt to taste
Oil- 3-4 tbsp


Wash and soak dal and rice for about 1/2 an hour

Heat oil in a pressure cooker.

When heated, add bay leaf, cumin seeds, black peppercorns.

Add garlic and ginger. Fry until fragrant, about 30 seconds.

Add onions and potatoes. Fry for 3-4 minutes.

Add powdered spices. Mic well and fry for another2-3 minutes.

Add soaked dal and rice. Mix well and fry for 3-4 minutes.

Add tomatoes.

Add salt.

Add sufficient water and pressure cook for 2 whistles.

After pressure releases, open cooker, mix lightly and serve hot.