Ingredients
- 1 large red onion, halved and thinly sliced
- 1/4 cup finely chopped fresh cilantro
- 1 2-inch piece fresh ginger, peeled and thinly sliced into very thin matchsticks
- 1 jalapeño, finely minced (remove the seeds for less heat)
- 1 tbsp lime juice
- 6 cup peanut or groundnut oil
- 10 oz frozen peas
- 7 cup water
- 3 bay leaf
- 1 cup split and hulled mung dal
- 2 tbsp ghee or clarified butter
- 10 whole green cardamom pods
- 8 whole cloves
- 1 cinnamon stick (2-inch piece)
- 1 tsp Panch Phoran (see recipe below)
- 3/4 tsp ground turmeric
- 1/8 tsp asafetida
- 1 cup basmati rice
- 1/2 medium cauliflower, divided into very small florets
- 1 medium red potato, cut into 1/2-inch pieces
- 4 medium carrot, peeled and finely chopped
- 2 tbsp ghee or clarified butter
- 1/2 tsp Panch Phoran (see recipe below)
- 1/2 large red onion, halved and thinly sliced
- 11/2 tbsp kosher salt
- 2 tsp ground coriander
- 2 large tomato, finely diced
- 1/8 tsp cayenne pepper
- 3 cup water
- 2 tbsp ghee or clarified butter
- 1/2 tsp cumin seed
- 1/4 tsp cayenne pepper
- pinch of asafetida
- 1/2 tsp garam masala
- 1 tbsp cumin seed
- 1 tbsp fennel seed
- 1 tbsp brown mustard seed
- 1 tbsp nigella seed
- 1 tbsp fenugreek seed
Directions
To make the topping: Heat the oil in a large Dutch oven or other heavy pot (use enough oil to fill the saucepan to a 2-inch/5-cm depth) over medium-high heat until it reaches 350°F/180°C on an instant-read thermometer. Add the onion and fry until crisp and browned, about 2 minutes, turning the onion occasionally. Use a slotted spoon or frying spider to transfer the onion to a paper towellined plate and set aside. (The oil can be saved for another use, but first let it cool, then strain it through a fine-mesh sieve into an airtight container.)
In a small bowl stir together the cilantro, ginger, jalapeño, and lime juice together and set aside.
To make the panch phoran: Mix together and store in an airtight container for up to 1 year. Makes 5 tbsp/25 g.
This is a whole-spice blend that is similar to garam masala, except that panch phoran adds texture as well as flavor. While it is most often used whole, panch phoran can be pulverized in a spice grinder or by using a mortar and pestle and added to curries like the Shrimp and Sweet Corn Curry.
To make the khitcheree: Place the mung dal in a large frying pan over medium heat and toast it until fragrant and lightly golden, 3 to 5 minutes. Transfer the dal to a large plate and set aside.
Place the ghee, cardamom, cloves, bay leaves, cinnamon, panch phoran, turmeric, and asafetida into the same pan and roast over medium heat until the spices are fragrant, about 2 minutes.
Add the rice, toasted dal, cauliflower, potato, and carrots, and cook until the rice becomes translucent and the cauliflower sweats, 3 to 5 minutes, stirring often. Pour in the 7 cups/1.65 L of water, increase the heat to high, and bring to a boil. Add the peas, bring back to a boil, reduce the heat to medium-low, cover, and simmer for 20 minutes.
To make the first tempering oil: Heat the ghee and panch phoran in a large frying pan over medium heat until the cumin in the panch phoran begins to brown, 2 to 3 minutes. Stir in the onion and salt, and cook until the onion is browned around the edges and soft, about 10 minutes. If the onion begins to get too dark or sticks to the bottom of the pan, splash the pan with a bit of water and scrape up the browned bits. Stir in the ground coriander and cook, stirring, for 2 minutes. Stir in the tomatoes and the cayenne and cook until the tomatoes are jammy, 6 to 8 minutes, stirring occasionally. Turn off the heat and set aside.
Once the rice and dal are cooked, remove the lid and use a potato masher to smash the mixture until only a few carrots and peas remain whole (remove the whole or large spices while mashing if you like). Stir in the first tempering oil along with the 3 cups/750 ml water. Return to boil and cook for 2 minutes. Turn off the heat.
To make the second tempering oil: Wipe out the pan from the first tempering oil and heat the ghee for the second tempering oil over medium heat. Add the cumin seeds, cayenne, and asafetida, and cook, stirring often, until the cumin begins to brown, about 2 minutes. Immediately stir it into the rice and dal mixture.
Divide the khitcheree among 6 bowls; top with some of the ginger mixture, a pinch of garam masala, and the fried onions; and serve.
Recipe courtesy of Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir Saran with Raquel Pelzel and Charlie Burd. Published by Chronicle Books, 2012.
