Mag ni Dal ni Khichdi(Mung bean Rice) (Microwave cooking) & Khattai Alu(Tangy Potatoes)

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Cuisines of India : Gujarati Cuisine - Mag ni Dal ni Khichdi & Khattai Alu

These recipes had been posted for a cooking contest, for the community "Indian women in Singapore" : SWC - Gujarati Cuisine!!!

Mag ni Dal ni Khichdi (Mung bean Rice) (Microwave cooking)

Ingredients:
Rice - 1 cup
Mung bean (Green Gram/Pacha paruppu) - 1 cup
Green chillies - 2 or 3, chopped
Asafoetida powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon (optional)
Cumin seeds - 1 teaspoon
Black pepper - 2 teaspoons
Ginger - 1 inch piece, finely chopped
Cinnamon - a small piece
Ghee/Oil - 2 tablespoons
Salt to taste
Water - 4 cups

Method:
Wash rice and mung bean, drain water and keep aside.

Add ghee/oil, cumin seeds, black pepper, cinnamon to a microwave container and cook for 20 seconds in microwave.

Then add chopped ginger, green chillies, asafoetida powder, give a mix and cook again for 30 seconds.

Add washed rice and gram, salt to taste, 4 cups of water, mix well and cook for 20 minutes.

Simple and tasty kichidi is ready.

Note:
Cooking time differs from microwave to microwave, so follow timings and temperature accordingly for cooking rice.

The same can also be cooked in pressure cooker, following the same process.

Cooking time : 30 minutes
Serves 3-4 persons

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Khattai Alu (Tangy Potatoes)

Ingredients :
Potatoes - 4-5, medium sized
Mustard seeds - 1 teaspoon
Tamarind - little
Red chilli powder - 1/2 tablespoon
Coriander powder - 1/2 tablespoon
Cumin seeds powder - 1 teaspoon
Green chillies - 2, sliced
Grated coconut - 2 tablespoons
Sugar - 1 tablespoon (optional)
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 1-2 tablespoon

Method:
Wash potatoes and remove the skin. Cut into small cubes. Soak tamarind in warm water and get 1 tablespoon of the juice.

Heat oil in a pan. Once it is hot, add mustard seeds and allow it to splitter. Then add red chilli powder, coriander powder, cumin seeds powder, turmeric

powder and mix well.

Add diced potatoes and saute all. Sprinkle little water and cook it closed for about 15 minutes. Once potatoes are cooked, add salt, tamarind juice, sliced

green chillies, mix them and fry for another 5-10 minutes, until potatoes look golden brown.

Garnish with grated coconut and serve hot.

Note:
To get a nice flavour, use freshly ground powder of Coriander, red chillies and Cumin seeds.

Fry Coriander, red chillies, cumin seeds in a pan, each seperately for 5-10 minutes and grind it to a fine powder.

Cooking time : 30-40 minutes
Serves - 4-5 persons