Strange one, this. But that’s what happens when there’s a surfeit of sauces: soya, teriyaki and oyster lying around. And there’s only so much stir-fry you can take. Hence, Chinese Khichdi.
1 cup tuvar dal (split red gram)
1 cup rice
1 dash sesame oil
1 mediun onion (chopped fine)
2 cloves garlic
1 tsp ginger-garlic paste
2 green chillies (split lengthwise)
1 and 1/2 tsp soya sauce
1 and 1/2 tsp teriyaki sauce
1 tsp oyster sauce
1/2 tsp sugar
Salt to taste
Wash rice and dal separately.
Boil dal till semi-cooked. Keep aside.
Heat oils in another pot.
Fry onion till translucent.
Followed by garlic cloves, ginger-garlic paste, green chillies and sugar.
Stir around for half a minute.
Add sauces: soya, teriyaki, oyster. As they sizzle, add the washed rice (no water).
Fry the rice till it turns opaque.
Add water (rice to water ratio – 1:2).
Bring water to a boil.
Then turn on low.
Add the dal to the pot.
Stir, add salt to taste.
Cover the pot and keep the flame on lowest setting possible.
After 14-17 minutes, the rice will be ready.
Give it up to 20-25 minutes for the khichdi to be absolutely ready.