Lavish Rice and Mung Dal Bunchi Kichari
BUNCHI MOONG DAL KICHARI
From Jagannatha Puri, Orissa. In the temple of Lord Jagannath, this kichari dish is served daily during th fortnight preceding the Festival of the Chariots. The Festival, which honorsLord Jagannatha as the Lord of the Universe, draws millions of pilgrims from across the subcontinent and has been held in Puri annually for the past 2000 years.
Preparation and cooking time (after assembling ingrtedients): 1 ¼ hours
Serves: 6
1 cup basmati rice
¾ cup split moong dal, without skins, sorted washed and drained
1 ½ teaspoons tumeric
about 8 cups water
½ ghee
1/3 cup raw cashew bits
1/3 cup sliced raw almonds
¼ cup frech or dried coconut
1/3 cup raisins or currants
3-inch piece of cinnamon stick
8 whole cloves
1 tablespoon cumin seeds
1-2 dried red chillies
2 tablespoons raw sugar
1 pinch asafetida powder (hing)
1 cup fresh green peas or frozen baby peas, defrosted
2 ½ -3 teaspoons salt
2 tablespoons ghee
3 tablespoons minced fresh parsley or coriander
- Clean, wash, soak and drain basmati rice.
- Combine the split moong dal, rice and tumeric in a bowl, sprinkle in about 1 teaspoon of water and stir until the mixture is coated with tumeric.
- Heat the ghee in a heavy 3-4 quart nonstick saucepan over moderate heat. One after another, separately fry the cashew nuts, almonds and coconut, until they each become golden brown. As the batches brown, remove with a slotted spoon and transfer to paper towels to drain. Add the raisins and mix well.
- Increase the heat to moderately high, add the cinnamon stick, cloves, cumin seeds, red chillies and sweetener and fry until the cumin seeds darken and the sweetener caramelizes and turns to a rich reddish-brown.
- Drop in the asafetida, stir in the rice and dal mixture and stir-fry for 2-3 minutes. Pour the water, raise the heat to high and bring the liquid to a full boil. Mix in three-fourths of the fried nut, coconut and raisin mixture. If you are using fresh peas, add them now. Reduce the heat to moderately low and cover with a tight- fitting lid. Slowly cook, stirring occasionally for about 1 hour or until the grains are soft and slightly broken down and all of the water has been absorbed. During the last 10-15 minutes you may need to add more water; stir frequently to distribute the small quantity of remaining liquid throughout the simmering mixture. If you are using frozen peas, add them during the last five minutes.
- Before serving, stir in the salt and 2 tablespoons of ghee. Garnish the top with the remaining nut mixture and minced herb.
