KOKANI MUSLIM-STYLE NAARALI KHICHRI

In the Kokani Muslim cuisine, khichri or blend of dal-rice cooked in a mixture of thin coconut milk and water. Hence it is called NAARALI KHICHRI.
Coconuts are abundant in the Konkan coast and hence lend themselves to use in myriad dishes. While the thick milk is used in curries and sweet dishes, the last extract or thin milk is often used for cooking rice and lends a beautiful flavour to the rice dish.
This khichri is often served as an accompaniment with a spicy seafood curry and thinned curd maatha.
So on the ocassion of #KhichdiDay here is the recipe of this flavourful dish:

Prep Time: 30-40 minutes
Cook time: 30-40 minutes
Serves: 3-4
Ingredients:

• 1 cup Rice
• ¼ cup Yellow moong dal
• 2 cups Thin coconut milk
• ¾ tsp Turmeric powder
• 1 tbsp Ghee
• 1½​ cup Water (for cooking)
• 3 cups Water (for soaking)
• 1 tsp Salt

Method:

1. Soak rice and dal separately for half an hour before beginning the cooking in 2 cups and 1 cup water respectively.
2. Drain excess water and combine dal, rice in a cooking pot and add the water quantity specified for cooking along with coconut milk.
3. Put the pot on medium flame and add turmeric powder and salt to it.
4. Continue to cook without covering the pot with a lid on medium flame till the water boils then evaporates.
5. Cover the pot with a lid once all the water evaporates and put the flame to the lowest heat. Cook for 10-15 minutes until the grains are done and soften up. (If the grains are hard at this stage, sprinkle about a tablespoon of water and continue to cook covering the vessel for a few minutes.)
6. Pull off the stove and allow the rice to stand for about 15 minutes before removing the lid.
7. Serve piping hot with prawn/fish curry and maatha (thin curd flavoured with garlic, fresh green coriander and green chillies)

So do try out this recipe and let me know how it turned out.
Till then, HAPPY COOKING...