Khichdi Risotto with Kardi Sukhat


• Yellow Moong dal, soaked- ½ cup
• Arborio rice- ½ cup
• Fresh/ dried Thyme- 1 tsp
• Cumin seeds- ½ tsp
• Onion, chopped- 1 medium
• White wine- Ό cup
• Salt- to taste
• Black pepper- Ό tsp
• Chicken/ vegetable stock- 2 ½ cup
• Olive oil- 1 tsp
• Parmesan cheese- 1 tbsp (optional)

Kardi Sukhat:
• Dried shrimp- 1 cup
• Onion, chopped finely- 2 medium
• Dry coconut, grated- 1 tbsp
• Garlic, chopped- 1 tbsp
• Ginger, chopped- 1tsp
• Coriander leaves, chopped- 2 tbsp
• Chili powder- ½ tsp
• Coriander powder- ½ tsp
• Turmeric- Ό tsp
• Garam masala- Ό tsp
• Oil- 1 tsp


For Risotto
• Heat oil in sauce pan; add chopped onion and oregano and cumin seeds. Sautι until onion turn soft.
• Now add rice and yellow moong dal, sautι well on medium flame for 2 minutes. Now add wine and let it simmer for more minute.
• Add stock little by little while stirring continuously. Add salt and pepper. When rice and lentils are cooked then finish it with parmesan cheese.

Kardi Sukhat
• Heat oil in non stick pan and add dried shrimp. Sautι well for 2 minutes till 1 minute. Now add garlic, ginger and chopped onion.
• Sautι until onion turns light brown. Now add all spices and grated coconut. Sautι for more 2 minutes.
• Mix chopped coriander leaves. Make sure this mixture should be completely dry in texture. Keep aside and cool down.
• Grind this mixture coarsely into grinder and serve with Khichdi Risotto.

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