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Tuesday, May 6, 2014,4:18 PM by
Ponmathi Srilekha.S

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DEWANEE KHITCHDI

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a deep pan; add green gram, lentil, split red gram, and Bengal gram; stir to mix well. Reduce heat and stir-fry for 5-7 minutes.
  • Add water and bring to the boil. Cook until the mixture is tender.
  • Add the salt, turmeric powder, red chilli powder, ginger and garlic pastes; mix well. Add the drained rice and stir to mix well with the cooked gram.
  • Add water and bring to the boil. Reduce heat and cook until the rice is tender and the water is absorbed.
  • Cover with a tight lid and keep in a preheated oven (170°C / 325°F) for 10 minutes.

 

INGREDIENTS

  • 50 grams Green gram, whole (moong), picked, washed
  • 50 grams Lentil, picked, washed
  • 50 grams Split red gram, picked, washed
  • 50 grams Bengal gram, picked, washed
  • 400 grams Basmati Rice, soaked and drained
  • 125 ml IDHAYAM Sesame oil
  • 1½ teaspoon Salt
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Red chilli powder
  • ½ tablespoon Ginger paste
  • ½ tablespoon Garlic paste

8 comments for “Dewanee Khitchdi”

  • Posted Wednesday, February 15, 2023 at 3:06:13 AM

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