Bhoonee Khichdi.
| Khichdi |
Take rather more than three-quarters of a coonkee of bassmuttee or cheeneesuckur
and half a coonkee of dal ;
or, if preferred, take the rice and dal in equal parts.
Take twelve large curry onions and cut them up lengthways into fine slices.
Warm up two chittacks or four ounces of ghee
(but before doing so be careful to warm the pot),
and, while bubbling, throw in the sliced onions,
removing them immediately they become of a brio:ht brown colour.
Set the fried onions aside, and throw in the dal and rice
(having previously allowed all the water in which they were washed to drain through a colander).
Pry until the dal and rice have absorbed all the ghee
then add a few slices of green ginger
some peppercorns,
salt to taste (say one dessertspoonful),
a few cloves,
three or four cardamoms,
half a dozen bay-leaves,
and as many small sticks of, cinnamon. Mix well together ;
add as much water only as will entirely cover over the whole of the rice and dal,
put a good-fitting cover on,
and set over a slow fire,
reducing the same from time to time as the water is being absorbed.
Care must be taken not to allow the kitcheeree to burn,
which may be prevented by occasionally shaking the pot,
or stirring its contents with a wooden spoon.
Serve up quite hot,
strewing over it the fried onions,
which serve both as a relish and garnish of the dish.
