This baingan will give a bhuna twist to your everyday khichdi.
BHUNI BAINGAN KHICHDI
Ingredients
1½ cups Tata Sampann Moong Dal
½ large brinjal
1½ medium onions
8-10 garlic, minced
1 tbsp finely chopped ginger
10-12 curry leaves
2 green chillies
½ lemon
1 tsp red chilli powder
Salt to taste
1½ tbsps mustard oil
¼ tsp dried fenugreek leaves (kasuri methi)
1 cup kolam rice, soaked and drained
½ tsp turmeric powder
3 tbsps ghee + for drizzling
Coriander sprig for garnish
Method
1. Preheat the oven at 200˚C.
2. In a bowl, add Tata Sampann Organic Moong Dal and sufficient water. Soak it for 1-2 hours.
3. Trim the top of the brinjal and cut it into ½ inch cubes, set aside. Slice onions, and transfer them on a baking tray.
4. Add garlic, ginger, curry leaves, break and add green chillies.Squeeze lemon into the same pan. Add red chilli powder, salt, and drizzle mustard oil.
5. Sprinklekasuri methi and mix till the mixture is well combined. Bake for 20-25 minutes.
6. Add rice and soaked moong dal in a non-stick pressure cooker. Add salt, turmeric powder and 1 tbsp ghee. Add 6-7 cups water and cook till 3-4 whistles are released. Allow the pressure to be released completely.
7. Add ¾ of the roasted brinjal-onion mixture into the pressure cooker. Add remaining ghee and mix well. Transfer into serving plate, drizzle a little ghee on top and top it up with the remaining brinjal-onion mixture.
8. Garnish with coriander sprig and serve hot.
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