Pau Bhaji Khichdi

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When I was younger, I never really took to mung dal khichdi.  I found it bland unless it was teamed up with something tasty.  I still ate it, knowing it was good for me. 

For my children however, I have started to experiment and make different flavours of khichdi.  Combining the general rice and lentil base in a “masalafied” vegetable base with different spices is something my children and even me have started to appreciate.  This time I wanted a “Pau Bhaji” tasting khichdi and that’s exactly what I have here, to share with you all…

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The weather here is gorgeous, enjoy your weekend,  wherever you are my friends! Take care and I will see you soon…much love D x

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A pizza pitta bread with the khichdi..For my little ones for more variation!

INGREDIENTS

1 cup split mung dal
1 cup basmati rice
4-5 cups of water
1 medium courgette grated
1 medium white onion grated
1cup frozen peas
1 tbsp sunflower oil
¼ tsp turmeric powder
2 garlic cloves crushed
¼ mustard seeds
¼ cumin seeds
Pinch of asafoetida
1½ tsp pau bhaji masala
1 tsp coriander & cumin powder
⅓ tsp chilli powder
⅔ cup crushed tomato passata
1 tbsp butter

METHOD

To make the khichdi base ~

• Combine and rinse the mung dal and rice a few times in a large bowl.  In a large saucepan add this mung rice mix with the water, salt and turmeric.  Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little.  Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

• For the courgette base ~ Heat up the oil along with mustard, cumin seeds and asafoetida.  Once they start to sizzle and pop throw in the courgette and onion, sauté for a 2-3 minutes

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• Mix in all seasoning and spices, stir in the peas, combine well, simmer on a low heat, cover and cook for 5 minutes

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• Pour in the tomato passata, mix, cover and simmer on a low heat for 5 minutes

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• Add the ready made khichdi and butter.  Combine, bring to a gentle simmer and warm through…

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• Serve with a heaped spoonful of natural yoghurt

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A North Indian Dish with a South Indian Twist

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A classic North Indian recipe with a very South Indian flavour! I’ve made this moong dal khichdi many a time but this was the first time where I merged the North with the South and the whole of India came together! I throughly enjoyed this rice and lentil dish with a large spoon of refreshing natural yoghurt which also cools down the spicy taste of sambhar!

Two regions of India, so different yet so beautiful especially when combined x

INGREDIENTS

1 cup split moong dal
1 cup basmati rice
4-5 cups of water
1½ tsp salt or to taste
¼ tsp turmeric powder
100g tomato passata
1 tbsp sunflower oil
2 cloves
¼ tsp mustard seeds
1 onion diced finely
2 garlic cloves crushed
½ tsp freshly grated ginger
½ tsp red chilli powder
½ tsp paprika
2 tsp coriander & cumin powder
1½ tsp sambhar powder
Fresh lemon to taste

METHOD

To make the khichdi base ~

• Combine and rinse the moong dal and rice a few times in a large bowl. In a large saucepan add this mung rice mix with the water, salt and turmeric. Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little. Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

To make the tomato sambhar base ~

• Heat the oil with the mustard seeds and cloves in a small saucepan. Once the seeds start to pop stir in the onion, ginger and garlic, cook until translucent

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• Pour in the passata, add in all the spices and seasoning. Combine well and add the sambhar powder at the end. Simmer on a low heat for 10 minutes

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• Mix the khichdi and tomato sambhar base together and heat through. Squeeze a little lemon and garnish with dried or fresh coriander

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