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Kitchuri receita India con Moong Dal (Arroz especiado con chícharos)

4 Racións

Ingredientes: 250gr. de arroz basmati, 125gr. de xudías moong dal (amarelas), 3 culleradas de manteiga ou margarina, 1 cebola picada, 1 ou dous dentes de allo machacados, 2,5cm. de raíz de xenxibre rallada, 4 cravos, 1 rama de canela, 6 vainas de cardamomo, 1/2 cullerada de grans de pementa, 1/4 de cullerada de cúrcuma e pó, sal e 150 gr. de ceboliñas. Para a decoración: Cebola fritida e cilantro ou perexil.


1 Mezcle o arroz e as xudías nun coador, acláreo ben e deixeo en remollo nun recipiente grande mentras prepara os demais ingredientes.

 

2 Nunha cazola grande resistente ao lume, funda a manteiga e sofreíndo a cebola e o allo, ata que escomece a d. Engada o xenxibre e saltéeo uns minutos máis. A continuación, engada o resto de especias excepto a cúrcuma e saltéeo todo uns minutos máis.


3 Escurra o arroz e as xudías ee ngada o sofrito. Espolvoréeo coa cúrcuma e deixeo cocer sen deixar de remover.


4 Engada auga quente a ta 2 cm. por riba do arroz e bótelle sal. Cubra a cazola e deixe cocer a lume suave ata que o arroz estea cocido.


5 Mentras tanto, pele as ceboliñas sumerxéndoas en auga fervendo uns minutos. Repita a operación se aínda lle costa pelalas. A continuación, engada as ceboliñas peladas á cazola para que se cozan.


6 Rectifique de sal e especias ao gusto. Sirva o arroz quente e decorado con cebolas fritidas e coriandro ou perexil.

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