Thursday, August 30, 2007

Moong Dal Khichidi


I followed the one day international between India and England all day today and once again in true Indian fashion the 'Men in Blue' snatched defeat from the jaws of victory. If I had a dime for every time the Indian team let me down this way, I wouldn't be here writing this blog. Back home, news like is taken seriously and involves hours of pointless analysis over tea, rum or some comfort food. This analysis is usually done by people whose latest cricketing experience has been stumps drawn on a wall by means of a broken brick. A bat with a bare handle because the rubber went missing within the first week. And an MRI faux tennis ball that used to be some some what white when it was bought. And yes—the grand rule of 'one tuppa out'. Ah, I miss being a drawing room cricketeer. The absence of someone who even knows what cricket is, leave alone understands it, is really hard on a depressed fan such as myself. So today, I decided to make some comfort food for myself that I thought I'd sink my sorrows into something nice and hot. And perhaps try explaining to my American girlfriend that even if a 5 day match has no outcome, it is still important in the grand scheme of things. Namely statistics! So I made some moong khichidi. Some of you may say that's not really comfort food. It is after the huge dollop of ghee I put on it.

Ingredients
1 cup Moong
1 cup Rice
1/2 tsp Mustard Seeds
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

Method
Heat oil in a pan
Add mustard seeds and stir till they pop
Add masala, cumin, coriander seed powder, turmeric, and chili till it froths
Add moong dal, rice and salt and stir for a while so that the dal and rice is coated with the mixture of spices
Add water and cook as you would cook rice.
Make sure you add enough water so that the rice and dal become soft
Serve with papad and add some ghee for some extra taste