Hare Krshna
A basic mung-rice-spinach khichadi in its simplest form is quite complete by itself. It can be modified and stretched to many variations depending on what ingredients are easily available.
Ingredients
1 cup rice OR bulgar wheat (cracked wheat)
1/2 cup mung daal OR split dried green peas
3 cups water or double the level of ingredients in the pot.
1 cup chopped leafy green vegetable (any - spinach, chard....)
1/2 cup ANY ONE of :
a) cubed eggplant (brinjal)
b) 1 " cut green beans
c) green bell pepper (capsicum)
d) chopped cabbage
1/4 cup carrots grated (optional)
1 pinch/dash of hing (asofoetida powder)
1 t cumin seeds (jeera)
1 t dry corriander powder
1/2 t turmeric
1 1/2 t salt (adjust)
2 t sugar OR jaggery
2 T Ghee OR Oil
Method - varies according to ingredients chosen.
1. Rinse the lentil/peas.
2. If using rice , rinse rice.
3. Heat ghee/oil in a pot.
4. Add hing, cumin and corriander powder.
5. Add the eggplant/green-beans/bell pepper (choose one) and saute for a minute.
6. Add rice and lentil and the leafy greens.
** If using bulgar wheat, do not add it now. It cooks fast.
7. Toss and mix, sauteing for a minute.
8. Add turmeric, salt , sugar/jaggery and toss.
9. Add water.
10. When the veggies and lentil are a bit tender, add bulgar wheat (if using instead of rice)
Let the Khichadi cook till done.
Offer to Krishna warm , spooning ghee over it for garnish. Khichadi can also be served with yogurt.
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Possible Variations
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1. Replace lentil/peas with
- chick-peas (garbanzo beans)
- black-eye susan
- black , white or red beans
These have to be either presoaked overnight (at least 6 hrs) OR soaked in hot/boiling water for 1-2 hrs.
They will double in size , **so use only 1/3 cup dry (instead of 1/2 cup) **.
** These beans should be precooked or pressure-cooked till tender before adding to the Khichadi pot.
2. Replace lentil with sprouted whole green mung or matki. Soak overnight. Drain water and allow sprouting in a warm place. Do not cover the mung during this time.
2. Replace rice with barley or buckwheat. Not sure of buckwheat but barley takes longer to cook, so precooking with the beans is recommended.
3. Replace bulgar wheat with couscous / taboule and substitute (hing-cumin-termeric) with mediterranean spices, grape leaves, olives etc. Do not use jaggery in this case :)
Then follow the bulgar wheat process (instead of rice).
Buckwheat and barely
I eat a lot of buckwheat and barely.
Buckwheat, in my experience, is not good for soups. If cooked as in a soup, in a lot of water, it dissolves quickly, within 15 minutes, and the soup isn't good, the buckwheat gives it a bit of a wild taste somehow.
Buckwheat is good if prepared as simple rice: Wash it, no soaking, drain it; put in a heated non-sticky pot with a little melted butter, stirr it, so that all the grains are covered; add twice as much hot water as there was dry buckwheat (or about twice and a half - that depends on how tight the lid sits and how soft you wish the buckwheat to be); add salt and spices (like either cardamom, anis, or cloves); close the pot tightly and cook on small fire (I cook these on an electric heat plate, works best) for 20 to 25 minutes.
* * *
Barley usually comes in two kinds: hulled and dehulled.
Hulled: http://www.mannaharvest.net/images/1195/NB313015.gif
Dehulled or pearl(ed):
http://www.mannaharvest.net/images/1189/00507.gif
The hulled is far more nutritious than the dehulled. The hulled is best to soak for at least 6 hours / overnight before cooking. If prepared as buckwheat above, it needs about 3 to 3,5 as much water as the dry barley, and cooks for 40-45 minutes. It's quite a bit to chew, though.
The dehulled one can be prepared similar as white rice.
That's good to know.
Khichadi is not a soup. Its not watery or liquidy. Its more like a vegetable-rice dish or 'pulav'. In the end, the pot is covered to steam till all ingredients are cooked and the water has evaporated.
I suppose you know that , but just making it clear. I hope the recipe above does not give an impression otherwise.
I would add buckwheat into the pot like rice, saute and then cook in water with the veggies. As long as it does not stand in water after being cooked , it shouldn't dissolve right ?
I have used barley occasionally. It has a good chunky texture. I believe it was the dehulled one, it just took a little longer to cook.
Thanks for the information.
Hare Krshna
=]
Thank You! I really appreciate all this recipe sharing
Haribol!
m4nj35h BaNaWaRa
You're welcome :)
Just one tip : A dark bean/daal should be usually matched with a light vegetable and vice-versa.
e.g. mung daal - eggplant / green beans
red kidney beans - cabbage (but bell pepper is OK too)
chick peas - bell pepper / green beans
The final product should be light on the stomach and appealing to the soul. That is a sign it was pleasing to Krshna.
Hare Krshna