|
Ingredients
|
For 4
|
For 100
|
|
Split green gram with skin
|
300gms
|
7.5kg
|
|
Rice
|
150gms
|
3.75gm
|
|
Cumin
|
2gms
|
40gms
|
|
Garam masala pwd
|
4gms
|
100gms
|
|
Chilli pwd
|
2gms
|
50gms
|
|
Cinnamon
|
2gms
|
50gms
|
|
Black cardamom
|
4gms
|
100gms
|
|
Ginger
|
20gms
|
500gms
|
|
Onions (optional)
|
60gms
|
1.5kg
|
|
Fat
|
100gms
|
2.5kg
|
|
Salt
|
to taste
|
100gms
|
Wash and soak split green gram and rice separately. Heat
half the fat. Add cumin, cinnamon, cardamom and garam masala. Fry well. Add
rice and split green gram. Fry again. Add twice the amount of hot water and
split. Cook till both rice and gram are tender. Heat the remaining fat. Fry
sliced ginger and onion (if used) till brown. Add khitchdi, mix well and
remove.
