Moong Daal Khichdi With Okra Raita

Sometimes simple and comfort food is what we crave for and what can be more simpler than a khichdi (rice with lentils), and when served with okra raita it makes a complete satisfying meal. 

Ingredients: For the khichdi

Rice- 1 Cup

Yellow moong daal- 1/2 Cup

Tomato- 2 ( ground)

Salt- To taste

Turmeric Powder- 1/4 tsp

Whole Black Pepper- 1tsp

Cumin Seeds- 1 tsp

Ghee- 1 tbsp

Procedure:

• Wash and soak rice and daal together for an hour.
• Dry roast black pepper and cumin till aromatic and coarsely grind them.
• Heat a pressure cooker and add the ghee. Once hot add in the ground spices, tomato and stir.
• Add in the soaked and drained rice and daal and mix well.
• Pour in 4 cups of water and add salt and turmeric powder.
• Put in the lid of the pressure cooker and keep for cooking till 4-5 whistles comes.
• Serve it hot with a big dollop of ghee and the raita.

Ingredients:

Curd- 2 Cups ( Well beaten)

Salt- To taste

Roasted Cumin Powder- 1/2 Tsp

Red Chilli Powder- To Taste

Black Salt- A Pinch

Okra/ Lady's Finger- 6-7

Oil - To fry the okras

Procedure:

• Cut the okras in approximately half inch wide rounds and fry in hot oil till they become soft but they should not loose their colour. Drain and keep them aside.
• In the beaten curd add all the spices, salt then mix well and keep it chilled in the fridge.
• Add in the fried okras just before serving, else they may become very soggy.

Sending this to CWS- Rice event originally started by Priya and hosted this month at Reva's space.

Beetroot Raita/ Pachdi

I love beetroot just because of its vibrant colour...taste wise I am not very fond of it because of its sweetness. I like spicy food but this raita has made me like beetroot. First I tasted one spoon..then second..then third and soon enough my bowl was empty :) I would love to make this now more often.

Ingredients:

Beetroot - 1 medium sized grated

Onion - 1 small (chopped)

Green Chillies - 2 ( cut in big pieces)

Ginger - 1 inch piece sliced thinly

Grated fresh Coconut - 2 tbsp

Mustard Seeds - 1 tsp

Coriander Seeds - 1 tsp

Cumin Seeds - 1 tsp

Salt - to taste

Curry Leaves - 10 nos

Oil - 1 tbsp

Thick Curd - 1 cup

Procedure:

• Heat oil and add mustard seeds, once it splutters add curry leaves, ginger and green chillies..saute it for a minute.
• Add the chopped onions and saute it till soft.
• Add grated coconut and again stir and saute for another minute.
• Add in grated beetroot and mix everything nicely. Put around 2 tbsp of water and close the vessel lid allowing beetroot to cook.

• In the meanwhile dry roast coriander and cumin seeds and grind them dry.
• Once beetroot has cooked add salt and coriander,cumin mixture.
• Stir to incorporate everything together. Keep cooking for another minute then off the gas and allow to cool.
• Beat the curd and add around 1/4 cup of water. The curd should not be very runny.
• Mix in the beetroot mixture with curd and garnish with chopped coriander leaves and grated coconut.