Khichari (Rice and Lentil dish)

Khichari is one of my favorite food. It is Satvic, and very light on the stomach. In Ayurveda, khichari diet is recommended for cleansing the body, it actually acts as a detox. 

Serves 4

Ingredients:

Split moog daal 1/2 cup

Basmati rice 3/4 cup
1 medium sized potato diced
1/2 cup fresh or frozen peas

7 cups of water

1 tsp turmeric powder

1/4 tsp red chilli powder

1/2 tsp garam masala

1 tbsp ghee

Pinch of hing (asoefetida)

1 tsp cumin seed

2 cardamom whole

2 cloves whole

1 bay leaf

1 whole red chilli

Salt to taste

Directions:

1. Soak rice and moong daal for about 20 to 30 minutes.

2. Heat ghee in a pan, add cumin seeds, heeng, bay leaves, cardamom, and cloves. Let the cumin cook till it turns brown.
3. Add potato, peas, turmeric, red chilli powder, and salt. Saute for 2 minutes.
4. Strain water from the rice and daal and add it to the pan. Saute for a couple of minutes.

5. Add water, boil on medium heat till rice and daal is completely cooked. It should not be watery, but of thick consistency.

6. Once cooked, add garam masala powder and mix well.

7. Khichari is now ready to be served. You can have it with Aloo chokha (mashed potato), yogurt, papad and achar (pickles). 



Baigan Bharta (Eggplant)

Baigan bharta is a popular dish in Bihar and also in some other parts of India. This particular recipe is a combination of Bihari and Punjabi style. Give it a try and let me know how it comes out.

Serves 4

Ingredients:

1 large Eggplant 

1/2 medium onion chopped

2 medium tomatoes chopped

2 green chillies chopped

1 tsp ginger grated or paste

3 cloves garlic grated or paste

1/4 tsp red chilli powder

1/2 tsp coriander powder

1/2 lemon squeezed

2 sprig coriander chopped

Pinch of heeng (asafoetida)

1/2 cumin seeds

1 tbsp mustard oil

Directions:

1. Wash eggplant thoroughly. Use a knife to prick the eggplant from all sides. Brush it with oil.

2. Preheat oven to 450 degree. Bake the eggplant for an hour. Keep turning every 15 minutes to make sure all sides are evenly cooked.

3. Once cooked, peel off the skin from the eggplant, and mash the flesh. Sometimes if the eggplant is not fresh, the flesh doesn't mash properly. Use a food processor to get rid of the chunks. Pulse mode is the best.

4. Heat oil in a pan, add cumin seeds, green chilli and heeng (asafoetida).

5. Add onions, saute till translucent. 

6. Add garlic, ginger, red chilli powder and coriander powder. Saute it for a few seconds.

7. Add tomatoes, cover and cook till tomatoes are cooked.

8. Add eggplant and salt. Let it cook on low flame for a couple of minutes. Turn off the flame.

9. Add lemon and coriander leaves, mix it well. 

10. Eggplant is now ready to be served. You can serve it with rice and daal combo, paratha, or naan.