A warm belated DIWALI wish to all of my friends!! I hope all of you had a blast with dear and near ones.
Now that most of you might have gained a few pounds (I am no exception), and every one has gorged into gulamjamuns, malpuas and moong daal ka sheera, not to forget, overtly rich paneer delicacies and fried poories and wadas, it is time to go back to normal routine. For some, it is the moment to plan for reducing those extra inches. So, forget about all the yum richness, you have savored and try this simple green khichdi for lunch with less calories and more of health. This khichdi is full of vegetables and protein, made with green split moong daal instead of regular yellow moong daal. Just add the vegetables of your choice and reduce rice and include more of daal. Supplement it with some curd and lots of salads, give your fav aam ka achhar, a miss this time.
Time: 30 mins
Serves: 2 people (on diet )
Rice – 1/2 cup
Green split moong daal – 1/3 cup
mixed vegetables (carrot, beans, flower, corn, peas) – 1/2 cup
Spinach/ palak – 1/2 cup
salt, as per taste
ghee/ clarified butter – 2 tsp.
jeera/ cumin seeds – 1 tsp.
water according to the desired consistency( I prefer at least 3 times the amount of rice+daal)
tomato – 1 , cut into small cubes.
haldi/ turmeric powder – 1/2 tsp.
Clean & wash rice and daal and soak until you do the preparation.
Clean and wash palak leaves, chop them roughly.
Heat ghee in a pressure cooker. Splutter jeera and add tomatoes and spinach.
When wilted, add all the vegetables, haldi and salt.
Sauté for a minute.
Add the rice-daal and add sufficient water as per your required consistency.
Pressure cook for 3-4 whistles on a medium flame.
Serve with salad and curd.
You can definitely give the ghee, a replacement with your regular oil. Add methi instead of spinach for a variation.
I don’t cook the vegetables too much in oil/ghee for khichdi as the whistles will take care of that.
Posted by Rashmi on November 27, 2012
It really happens seldom to get a chance to enjoy something cooked by a complete non foodie. When I said seldom, it actually spells once in a decade. . It was my 4th marriage anniversary and luck by chance, my papa was here in Pune with us. I convinced him to cook a pulav for us by bribing methi-paratha, boondi-raita and chholey ki subjee and his all time fav- suji ka sheera. Nevertheless, the bet was still simple for me as what I got is a precious gift, all worth for my efforts in the kitchen that day. What else, could have I asked for?
And it was a safer bet too, because I remember, Papa saved my life( ahem, well, actually my respect among the classmates) when I was a kiddie, in class 6th something or 5th may be or 4th(??) , my mom was out of station and suddenly came up a school picnic, which I never wanted to miss, not even at the cost of going empty handed. But papa assured me that he will not let me down and saved me with a super hit pulav. That was the day I never forget, and I always sing tunes of it to Romesh, to his utter jealousy or frustration or whatever!!
Time: 45 mins
Serves: 3 (may be 2 if you are a pulav lover like me)
1 cup basmati rice, washed and soaked for 20 mins
1 onion, roughly chopped
1 tomato, roughly chopped
3-4 french beans, cut into small pieces
1 small potato, peeled and cut into small pieces
1/2 cup cauliflower, cut into florets
1/4th cup peas
1 tbsp. oil
2 tsp. ghee
2 bay leaves
1 tsp. Jeera / cumin seeds
a pinch black pepper
salt as per taste
water for cooking
Coriander to garnish
2 chopped green chilies
- Heat oil in a wok/pan.
- Splutter jeera and then add onions and chilies, roast them to light brown.
- Add tomatoes and sauté until they are wilted.
- Add all the vegetables and salt and cook covered.
- Cook for 2-3 mins.
- Add some water to speed up the cooking (My dad’s way to hurry up the process . You can obviously skip this.)
- Once the vegetables are cooked and water dries up, removed them from flame.
- Heat up ghee in a pressure cooker.
- Add the bay leaves and after a minute, add the rice.
- Roast the rice, add 1.5 cups water and add all the cooked vegetables.
- Add a pinch salt and mix well.
- Cook for 1 whistle at low flame.
- Once the steam cool downs, sprinkle black pepper and garnish with chopped coriander.
- Relish with Chholey or any spicy curry.
Papa didn’t use much spices, powdered or whole, and it came out delicious to my surprise. I remember, he used to add turmeric also earlier which is skipped this time.
And of course, you can skip the addition of water to the veggies, no doubt .
Posted by Rashmi on July 13, 2012