ANGLO-INDIAN PISH-PASH

Pish-Pash is a coloquial Anglo-Indian Name for rice that has been over cooked or pish-pashy. Pish-Pash is a simple rice and lentils (dhal) dish cooked together till both the rice and dhal are overcooked and soft. A few peices of chicken or a chicken soup cube could also be added while cooking to give the dish a better flavour. This dish could also given to invalids as it is found to be easily digestible.

ANGLO-INDIAN PISH-PASH (A SIMPLE RICE AND LENTILS MIX UP)
Serves 6   Preparation time  1 hour
Ingredients
1 cup raw rice – wash and keep aside
¼ cup Masur Dhal or Moong  Dhal – wash and keep aside
3 cardamons
3 cloves
2 small sticks of cinnamon
5 or 6 pepper corns 
2 teaspoons ginger garlic paste
1 teaspoon chillie powder
Salt to taste
3 tablespoons oil or ghee
3 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves
Heat oil in a vessel and fry the whole spices for 2 minutes. Add the ginger garlic paste and chillie powder and sauté for a few minutes. Add the washed raw rice and dhal and stir-fry for a few minutes. Now add the coriander leaves, mint, salt and 3 cups of water and cook till the rice and dhal are soft and ‘pishy-pashy’. Serve with omelet and pickle
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