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