Khichuri & Beguni

By Birgitta

Ingredients

• Khichuri:
• 100 gm Urad dal
• 100 gm Basmati rice
• 5 cauliflower florets
• 1 potato
• Handful green peas
• 1 tbsp turmeric powder
• 1 tsp garam masala
• 3 bay leaves
• 1 inch cinnamon
• 4 green cardamoms
• 4 green finger chillies
• 1 tsp sugar
• 2 tbsp ghee
• Beguni:
• 1 small aubergine
• 100 gm gram flour
• 1 tsp nigella (black onion) seeds
• 1 tsp salt
• Half tsp chilli powder
• 5 tbsp oil

Details

Servings 4
Adapted from quickindiancooking.com

Preparation

Step 1

Khichuri:

In a large pot, dry roast the dal on a high flame for a minute until it lets off a wonderful warm aroma. Then add a cup of hot water and bring to the boil. In the meantime, rince the rice thoroughly. When the dal starts bubbling, mix in the rice and the turmeric.

In another two minutes, stir in the potatoes. Then after another few minutes, the cauliflower and peas. Let the whole mixture keep bubbling until the contents are all cooked. The dal will disintegrate easily in the mouth when ready. Keep adding water so you get a runny consistency.

Take the pot off the flame and make the tadka mix. In a small pot, heat the ghee over a high flame. When it starts sizzling, add the whole dry spices, the sugar and the green chillies. As they start sizzling too, stir the tadka into the dal. Add salt to taste and serve hot with the Beguni.

Beguni:
Cut the aubergine into half lengthwise and then half centimetre slices. Soak it in cold water while the khichuri is cooking.

When the khichuri is done, run the gram flour through a fine sieve to remove any lumps. Then add all the other ingredients and water one tablespoon at a time to create a thick batter with the consistency of a thick but runny yogurt.

Bring the oil to heat in a frying pan over a high heat. When the oil starts sizzling, coat each aubergine slice on either side with the batter and shallow fry until crisp and golden brown. Set them to rest on a thick napkin or kitchen towel to drain off any excess oil before you enjoy.