Thursday, November 8, 2007

Matar Khichadi (Spicy Rice with Green Peas)

I have been meaning to pay a visit to the motherland for over a year now. Unfortunately, due to work constraints, it’s just not happening. And when it does happen, it will be an extremely short visit and I won’t be able to do all the things I have planned. Of course, the one thing I am dreading about going back is the breakfast, lunch and dinner engagements. As any sojourner making a return visit to India knows, you can’t leave unless you have consumed food with all your obscure relatives. And the funniest part is that they expect you to eat platefuls of stuff for breakfast knowing fully well that you have to be somewhere for lunch in a couple of hours. And this almost always means that I will be eating less of mom’s cooking. The simple, homemade comfort food I so desperately need. Like matar khichadi with lots of ghee and papad.

1 1/2 cup Green Peas
1 cup Rice
1/2 tsp Mustard Seeds
1 Onion grated
2 tsp Goda Masala
1/2 tsp cumin powder
1/2 tsp Dhania
1 tsp Turmeric
1 tsp Chili powder
1 tsp Sugar
3 tsp Oil
1/4 cup Coriander
Salt to taste

Heat oil in a pan
Add mustard seeds and stir till they pop
Stir in grated onion and let it cook it golden brown on the edges
Add masala, cumin, coriander seed powder, turmeric, and chili till it froths
Add green peas, rice and salt and stir for a while so that the peas and rice are coated with the mixture of spices
Add water and cook as you would cook rice.
Add more water if you desire the khichadi soft
Serve with papad and add some ghee for some extra taste