Guest guest Posted May 8, 2004 Report Share Posted May 8, 2004 GEELI KHITCHRI Boiled rice, dal and spinach 1 1/2 cups (250g) medium or long-grain rice 1 1/4 cups (250g) mung dal, split-peas or whole mung beans quarter cup (50g) butter or ghee 3 bay leaves 1 tbs chopped ginger 2 cloves 2 tsp salt 1 tsp turmeric 1/4 tsp ground nutmeg 8 oz (225g) fresh spinach, washed, stemmed and finely chopped 3 tomatoes, chopped Wash the dal and rice, soak them for 1 hour, and let them drain. Heat the butter or ghee in a heavy saucepan, add the bay leaves, chopped ginger, and cloves, then add the drained rice and dal. Fry for about 8 to 10 minutes, stirring well, until the butter has been absorbed. Stir in enough water to cover the grains by 2 inches (5cm). Add the salt, turmeric and nutmeg, stir, and boil for 1 minute. Cover lightly and start to cook over medium-low heat. Lower the heat gradually as the grains absorb the water. Cook slowly for about 30 minutes, checking from time to time to ensure that the mixture is always covered with a little water, (if necessary, add a few tablespoons). Then gently stir in the chopped spinach and tomatoes and cover again. Continue cooking for another 15 minutes, or until the grains are well cooked but the mixture is still quite moist. Mix well before serving. Soaking time: 1 hr Preparation and cooking time: 1hr Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2004 Report Share Posted May 8, 2004 Dear Elaine, Thank you for all of the great recipes...Thecla -------- - elaine Saturday, May 08, 2004 6:26 PM something tasty ..............1 GEELI KHITCHRI Boiled rice, dal and spinach 1 1/2 cups (250g) medium or long-grain rice 1 1/4 cups (250g) mung dal, split-peas or whole mung beans quarter cup (50g) butter or ghee 3 bay leaves 1 tbs chopped ginger 2 cloves 2 tsp salt 1 tsp turmeric 1/4 tsp ground nutmeg 8 oz (225g) fresh spinach, washed, stemmed and finely chopped 3 tomatoes, chopped Wash the dal and rice, soak them for 1 hour, and let them drain. Heat the butter or ghee in a heavy saucepan, add the bay leaves, chopped ginger, and cloves, then add the drained rice and dal. Fry for about 8 to 10 minutes, stirring well, until the butter has been absorbed. Stir in enough water to cover the grains by 2 inches (5cm). Add the salt, turmeric and nutmeg, stir, and boil for 1 minute. Cover lightly and start to cook over medium-low heat. Lower the heat gradually as the grains absorb the water. Cook slowly for about 30 minutes, checking from time to time to ensure that the mixture is always covered with a little water, (if necessary, add a few tablespoons). Then gently stir in the chopped spinach and tomatoes and cover again. Continue cooking for another 15 minutes, or until the grains are well cooked but the mixture is still quite moist. Mix well before serving. Soaking time: 1 hr Preparation and cooking time: 1hr ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2004 Report Share Posted May 9, 2004 my pleasure, i have lots more.the ones that i have posted are some of our favourites that i use at home a lot. - <thecla1 Cc: <thecla1 Sunday, May 09, 2004 2:05 AM Re: something tasty ..............1 > > Dear Elaine, Thank you for all of the great recipes...Thecla > > > > -------- > > > > - > elaine > > Saturday, May 08, 2004 6:26 PM > something tasty ..............1 > > > GEELI KHITCHRI > Boiled rice, dal and spinach > 1 1/2 cups (250g) medium or long-grain rice > 1 1/4 cups (250g) mung dal, split-peas > or whole mung beans > quarter cup (50g) butter or ghee > 3 bay leaves > 1 tbs chopped ginger > 2 cloves > 2 tsp salt > 1 tsp turmeric > 1/4 tsp ground nutmeg > 8 oz (225g) fresh spinach, washed, stemmed and finely chopped > 3 tomatoes, chopped > > Wash the dal and rice, soak them for 1 hour, and let them drain. > > Heat the butter or ghee in a heavy saucepan, add the bay leaves, > chopped ginger, and cloves, then add the drained rice and dal. Fry > for about 8 to 10 minutes, stirring well, until the butter has been > absorbed. Stir in enough water to cover the grains by 2 inches > (5cm). Add the salt, turmeric and nutmeg, stir, and boil for 1 > minute. Cover lightly and start to cook over medium-low heat. > > Lower the heat gradually as the grains absorb the water. Cook slowly > for about 30 minutes, checking from time to time to ensure that the > mixture is always covered with a little water, (if necessary, add a > few tablespoons). Then gently stir in the chopped spinach and > tomatoes and cover again. Continue cooking for another 15 minutes, > or until the grains are well cooked but the mixture is still quite > moist. Mix well before serving. > > Soaking time: 1 hr > Preparation and cooking time: 1hr > > > > > > -------- -- > Quote Link to comment Share on other sites More sharing options...
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