Kosa Khichdi

Malzemeler

2 tbsp ghee

1/2 tsp cumin seed

1/2 tsp coriander seed

1/4-1/2 tsp fennel

1-2 green cardamom pods (popped open)

1 cup basmati rice

1 cup dal (various types lentils may be used) usually split yellow moong

6 cups hot water

1/4 tsp turmeric

Pinch of asefoetida (hing) resin (optional)

2 cups vegetables (seasonal, organic, fresh) 1/2 inch cubes

Salt to taste

Yöntemler

Prepare

• Rinse dal and rice twice or until water runs clear

• Soak dal for 1 hr minimum / Soak rice for 1/2 hr minimum

• Drain dal and rice in strainer

tadka (tempering)

• Warm the ghee in a small pan on medium heat

• Add whole spices and cook until lightly roasted and aromatic

• DO NOT let spices brown

Cook

• Gently add rice and dal to bloomed spices, so ghee coats all grains

• Boil water (can be done in a kettle)

• Pour 5c. of water over rice; set aside remaining 1 c. water

• Add turmeric and 1 tsp salt • Keep on high heat and bring to boil

• Turn heat down to low, and add vegetables (harder ones that require more cooking time)

• Partially cover pan with lid ajar, and simmer 20 minutes without stirring

• Check periodically to determine if more water is required. Dal and rice mixture should always be submerged. Add remaining boiled water as needed, and do not stir

• After an additional 20 minutes, add quicker cooking vegetables (e.g., spinach)

• Simmer, partially covered 10 more minutes; Khichdi should be soupy and soft

• Mash with fork or lightly with hand blender

• Serve in bowls and garnish with fresh cilantro

Notlar

Recipe from Kosa Spa in Madison.