benazir's blog

Myro Kidchadi With Spicy Yogurt

Ok. I am back on track about having to deal with archive posts. There were two brand new ones that I did which came off the top of my head. This kind of kitchadi is not the type with rice. This one involves samo or myro which may not be available but you can definatly use sooji as an alternative because sooji is very common and easy to get.

To start you have to soak 1/2 cup of either moong ki dal, toor dal, masoor ki dal either yellor or green, chana ki dal or urad ki dal either black or white also the white is known as mash ki dal. Put it in a bowl and fill it up with water and add 1 pinch of baking soda then let soak for 1 hour.

In an instant pot or multi functional cooker, press sautè button and select time for 5 minutes. After it says it is hot then add either 1 oz of canola, corn or vegetable oil. Add your whole masala which are a pinch each of hing, fenugreek seeds, kalounji, shai zeera which are caraway seeds, cumin seeds, mustard seeds, fennel seeds, black cumin seeds and 3 curry leaves. Add 1 tsp of either mustard oil or coconut oil, 1 pinch of either desiccated coconut or frozen unsweetened coconut 1 red chili either long or round, 1 pinch each of red chili powder and pink salt.

Rinse the dal and making sure you will not taste baking soda at all. Put the dal in to the cooker with the spicy tarka. Add 6 cups of water and stir in the dal that has been washed and soaked. Now turn off the cooker by selecting cancel if it is not shutting off and select pressure cook for 20 minutes. Now you can add 1 cup of either samo, myro or better yet sooji to a bowl and rinse it by using a sieve and another bowl under it until the water comes out clear.

When the cooker goes off again after pressure cooking the dal then you can place the steam diverter on the vent and press the quick release button and once more tap the sautè button and add the rinsed samo, myro or sooji. From here you have to stir a lot to keep it from burning. This will cook very quickly and this part you can not walk away from it at all. Keep stirring until it is absorbed.

Now you are not finished yet until you make the spicy yogurt which goes on top of this dish. This is always eaten together and never seperate. Take 1/2 cup of plain desi yogurt and place it in to a bowl, mix it with 1/4 cup of water and chop 1 onion or shallot, mince 2 cloves of garlic and fold in with the yogurt.

To plate this you will need to put the myro kitchadi on your plate or in your bowl. It would be at least 3 serving spoons full which is a great portion. You add your spicy yogurt on top of this and enjoy this. I would suggest eating this with tandoori chicken or kabab.

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