Kashmiri food makes an extensive use of turmeric and yoghurt. Kashmiris use ghee to cook meals, though in urban areas, well educated families have started using mustard oil as an alternative, to avoid the intake of high fat in ghee.The cuisine of Kashmir is truly unique and has absolutely no comparison.
INGREDIENTS of Mong Khetchir
- 1/2 cup rice
- 1/4 cup red lentil
- 1/4 cup split green gram lentil with skin
- 2 tbsp. oil
- 1″ cinnamon stick
- 2 green cardemom
- 4 cloves
- 1-2 bay leaves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- salt
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. fennel powder
- 2 green chilies
- 1 tsp. sugar
- 1 tsp. butter
- 1/2 tsp. garam masala powder
- 1tsp. dry mint leaves, crushed
- 2 tbsp. coriander leaves, chopped
Instructions for Mong Khetchir
- Soak the rice and lentils for an hour. Drain and keep aside.
- Heat oil in a kadai. Temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.
- Add the onions and fry till light brown. Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder and fennel powder.
- Add the soaked lentils, green chilies and salt.
- Add 4 cups water and bring it to a boil. Cover and simmer on a medium flame.
- Keep stirring from time to time and cook till soft.
- Add the butter / ghee, garam masala powder, mint powder and coriander leaves.
- Give it a stir and switch off the flame.
