Prawn Dal Khichdi | Sanjeev Kapoor Khazana

An Indian comfort food served with prawns tossed in garlic butter.

PRAWN DAL KHICHDI

Ingredients

12-15 small prawns, shelled and deveined
½ cup split red lentils (masoor dal), soaked and drained
¼ cup split pigeon peas (tuvar dal), soaked and drained
1 cup rice, soaked for 30 minutes
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafoetida
6-8 curry leaves
1-2 green chillies, finely chopped
1 medium onion, finely chopped
¼ teaspoon turmeric powder
Salt to taste
1½ tablespoons butter
4-6 garlic cloves, sliced
4-5 boriya mirch
1 tablespoon chopped fresh coriander leaves
Onion rings for garnishing
A fresh coriander sprig for garnishing

Method

1. Heat oil in a pressure cooker. Add mustard seeds and let it sputter. Add cumin seeds and sauté till fragrant.
2. Add asafoetida and curry leaves and sauté. Add green chillies and onion and sauté till onion turns translucent.
3. Add turmeric powder and sauté for 30 seconds. Add red lentils and split pigeon peas and mix. Add drained rice, mix and cook for 1 minute. Add salt and mix.
4. Add 3-3 ½ cups water, mix and bring mixture to boil. Cover and cook till 3-4 whistles.
5. Heat butter in a non-stick pan. Add garlic and sauté till golden on medium heat. Add boriya mirchi and sauté or 30 seconds.
6. Add prawns and salt, mix and cook for 2 minutes or till prawns are done. Add coriander leaves and mix.
7. Put khichdi in a serving bowl and make a cavity in the center. Put cooked prawn mixture in the center and garnish with onion rings and a coriander sprig.
8. Serve hot.

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Cuisine - Indian

Course - Special Rice

Dish - Special Rice