Winters had just started in Australia, and already it feels like it is on its way out. The sun doesn’t hide under cover of darkness for any longer than it has to and then in the evening, it is no mood to set either.
There are days when I am out shopping for groceries and see things like Turmeric latte, activated turmeric powder, etc. that they make me roll my eyes so hard that I am afraid they will pop out of there socket. Some days the Fads that I see trending on social media make me laugh and also feel a little conceited about my desiness. Most of the things that we desis grow up eating, take for granted and don’t really care about are suddenly oh so cool in the west.
Isn’t it funny how something we eat when we are sick or when we really have nothing in our pantry is now an exotic dish that others want to eat? While I don’t judge anyone who wants to do this, but I do want to gently remind my desi friends to not forget their roots in favor of health trends. We have so many years of collective shared knowledge passed down to us from our forefathers who lived healthy lives compared to us who now have so many ways to make our lives easy but are getting sick and unhealthy every single day.
Eat what you grew up eating, exercise, read, talk and communicate with real people, and there is no reason why we cannot have a more fulfilling life. Don’t you think so? Here is my recipe for the Khichri which I make quite regularly with vegetables and serve with Ghee.
Ingredients:
1/2 cup Rice (try using a short grained one)
1 cup yellow Moong Dal or you can use Split urad dal
1 tsp Turmeric powder
Salt to taste
2 – 3 cups chopped vegetables (Zucchini, Carrots, Squash, etc.)
1 – 2 cups washed & chopped Spinach or Kale
2 tomatoes finely chopped
1 tbsp Ghee
1 tsp Cumin seeds
Pinch of Asafoetida
Method:
Wash the Rice and Moong Dal and soak in water for 15 minutes.
In a pressure cooker or Instant pot (on a saute mode) add a tbsp of Ghee. Add the cumin seeds and asafoetida. Add the tomatoes and salt and cook till the tomatoes have turned mushy.
Now add the vegetables in the order in which they will cook the longest. So for example I add diced potatoes and let them cook for 5 minutes. Then add Cauliflower and cook for a few minutes.
Add all the other vegetables if using - Carrot, spinach, peas etc and the turmeric powder. Mixing everything well.
Now add the rice and moong dal which is drained of water. Ensure that the rice and dal are coated in the turmeric. Add 3 cups of water, cover the lid and pressure cook for 3 whistles. In an instant pot pressure cook for 5 minutes.
Serve hot drizzled with more Ghee.
Note : Khichri is usually very mild in flavour and doesn't have too many spices. However, you can heat some Ghee in a pan, add a few cloves of garlic, cook they are lightly brown and then add 1/2 tsp of Red chilli powder and pour it over the khichri. This will give it an extra level of flavour.