Gharwali dal khichdi (India)

Preparation

1. STEP 1 OF 12

   Wash and soak the rice in water for 2 hours.

2. STEP 2 OF 12

   In a non-stick pan, roast 1 teaspoon of cumin seeds, coriander seeds, black peppercorns, and cloves.

3. STEP 3 OF 12

   In the same pan, roast the black sesame seeds until they pop.

4. STEP 4 OF 12

   For the spice paste: blend and mix the roasted spices with the sesame seeds. Add the chopped green chili, ginger, and garlic. Grind until a smooth paste is obtained.

5. STEP 5 OF 12

   Heat the ghee in a pressure cooker.

6. STEP 6 OF 12

   Add ½ teaspoon of cumin seeds and the asafoetida.

7. STEP 7 OF 12

   Now add the soaked and drained rice, mix well.

8. STEP 8 OF 12

   Adjust salt, add turmeric, the spice paste, and 3 cups of water.

9. STEP 9 OF 12

   Cover and cook for 10 minutes.

10. STEP 10 OF 12

    Add the delicate carrot and pumpkin soup and continue cooking for another 5 minutes.

11. STEP 11 OF 12

    Sprinkle with crumbled legume flour triangles.

12. STEP 12 OF 12

    Serve hot with papadum or other Indian bread, chutney, and curd.

General Information

Analysis

Macronutrients (100 gr)