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.
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
- Heat the oil in a pressure cooker, and add cloves and cumin seeds
- Once the cumin seeds change color, add the soaked rice and mung beans, and one cup water and bring it to a boil.
- 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.
- Reduce the heat, and cook for a further 5 minutes. Let it cool down.
- Heat the ghee in a skillet, and add hing, garlic and ginger.
- Fry for about 5 minutes till the garlic changes color to golden brown.
- Add this tempering to the previously cooked khichadi.
Enjoy with mango pickle.
Happy cooking, and wish you a wonderful weekend!