Curry & Kitchri

Ingredients

• 1 cup yoghurt (curry)
• 1 tblsp gram flour (curry)
• 1 tsp salt (curry)
• 1/2 tsp crush dhana (curry)
• 1/2 tsp crush jeera (curry)
• 1/2 tsp tumeric pwd (curry)
• ghee (kitchri)
• sliced garlic (kitchri)
• 1 cup boiling water (kitchri)
• 1/2 cup oil dhall (kitchri)
• 2 cups boiling water (kitchri)
• 1 1/2 tsp salt (kitchri)
• 1/2 tsp tumeric (kitchri)
• 1 cup washed bimri rice (kitchri)

Directions

1. Heat oil in a pot. Add 1 tsp whole jeera, 1/2 tsp methi seeds, curry leaves, ground green chillies, fresh ground dhania & crushed garlic. Braise until the flavours are infused. Add 1/2 grated tomato and cook for 5 mins. Add the liquidized yoghurt mixture and cook on low till thick.
2. Heat ghee in a pot. Add sliced garlic. Cook until the garlic is pink in colour. Add 1 cup boiling water & 1/2 cup oil dhall.
3. Cook until the Dhall is soft. Add more water as needed. Add 2 cups boiling water, 1 1/2 tsp salt, 1/2 tsp turmeric,1 cup washed Bimri Rice. Cook on medium heat until rice is soft.
4. Make a vagaar with ghee &1 diced onion until the onion is golden brown. Add to the rice. Steam on low until done. Serve with spinach, pumpkin, butternut, fish or any side dish.