Buttermilk Khichadi

Men can be so frustrating! You can’t live with them and you can’t live without them.

Anyway, getting back to the recipe in question, I saw this recipe yesterday on Food Food channel, and I wanted to try it out. Chef Gurpal Singh used sprouted moong and spinach in his recipe, which I didn’t have, so I tweaked the recipe a bit here and there.

That’s what good food is about anyway, isn’t it? Making food that your taste buds love.

I have also been dying to show off something. Here are chillies from my kitchen garden.

chillies

There were about twelve on my potted chilli plant. I used three in the recipe and there are seven here. Two are baby chillies, so I am going to let them grow a bit more.

My tomato plant is also showing promise. It has grown about two feet tall already. I am hoping to see some fruit soon.

Ooooh! Exciting life!

What you will need

  • 1 cup rice soaked
  • 1 cup mung beans soaked for four to five hours
  • 1 tbsp oil
  • 4 cloves
  • 2 tsp cumin seeds (jeera)
  • 750  ml buttermilk
  • 1 cup water
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 10 curry leaves
  • 3 to 4 green chillies slit lengthwise
  • salt to taste

For the tempering

  • 3 tbsp ghee (clarified butter)
  • 1/2 tsp asafoetida (hing)
  • 15 garlic pods finely chopped
  • 2 inch piece of ginger finely chopped or grated

Procedure

  1. Heat the oil in a pressure cooker, and add cloves and cumin seeds
  2. Once the cumin seeds change color, add the soaked rice and mung beans, and one cup water and bring it to a boil.
  3. Now add the buttermilk, curry leaves, green chillies, turmeric powder, coriander powder, and salt. Close the lid of the cooker and cook well for about 5 to 6 whistles.
  4. Reduce the heat, and cook for a further 5 minutes. Let it cool down.

Meanwhile,

  1. Heat the ghee in a skillet, and add hing, garlic and ginger.
  2. Fry for about 5 minutes till the garlic changes color to golden brown.
  3. Add this tempering to the previously cooked khichadi.

buttermilk khichdi

Enjoy with mango pickle.

Happy cooking, and wish you a wonderful weekend!

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