Pahadi Khichdi With Microgreens
Basmati rice (60 g or 4 tbsp)
Chana dal (40 g or 2 ½ tbsp)
Red chili Powder (10 g or 2 tsp)
Turmeric powder (4 g or 2/3 tsp)
Onion, chopped (30 g or 2 tbsp) ‡
Tomato, chopped (30 g or 2 tbsp) ‡
Ginger, chopped (10 g or 2 tsp) ‡
Coriander, chopped (10 g or 2 tsp) ‡
Whole Cumin (8 g or 2/3 tsp)
Coriander powder (10 g or 2 tsp)
A2 Desi Ghee (clarified butter) (5g or 1 tsp) ‡
Carrot, peeled and chopped (20 g or 4 tsp) ‡
French beans, chopped (10 g or 2 tsp) ‡
Cauliflower (10 g or 2 tsp) ‡
Pea-shoot Microgreens (For Garnish) ‡
Red Amaranth Microgreens (For Garnish) ‡
Mustard Microgreens (For Garnish) ‡
Salt to taste
‡: available in Tall Tree Organic Subscription
Gather all the ingredients.
Soak the rice and dal together for 30-45 minutes. Cut all the vegetables.
Simmer the rice and dal in a stock pot with water, add salt and turmeric while cooking. Make sure you cook it over a low flame.
Once cooked through (approximately 30 minutes), transfer to a bowl.
Heat a non-stick pan until hot, and add ghee.
Add the whole spices, crackle them in the oil, add onions and saute till golden brown.
Once that is done add finely chopped ginger and tomato for the masala. Once cooked, transfer it to a bowl.
Take another pan, heat over a medium flame, add desi ghee (clarified butter) and add the cumin. Sauté well.
Add the vegetables. Sauté well.
Once the vegetables are sautéed, add the cooked mixture of rice and dal, and add the onion tomato masala.
Once everything is thoroughly cooked, finish with chopped coriander and microgreens for garnish and serve with curd and pickle.