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Wednesday, July 17, 2019

Edamame - Millet Khichdi

I picked 'one bowl dishes' as my theme for this week's marathon which required the dishes to either be cooked or served in a single bowl. I was kinda aiming for breakfast bowl / burrito bowls when I signed up but things didn't workout as planned. However this khichdi which was to be a part of 'Biryani / Pulao / Khichdi Festival' came handy this week since it happens to be a one pot meal. I cooked it directly in a small sized pressure cooker but not in a bowl obviously, though it can cooked in any sturdy pot on stove top, under 30 minutes. And of course, it can be served in a bowl which I noticed while drafting the post that I hadn't. 😕
Edamame pronounced 'eh-dah-maa-may' is the Japanese term for the young soybeans that are harvested before they get ripened. They are available both in pods / shelled forms, fresh or frozen. They are great to snack on or tossing them in a stir fry or salad. I have used frozen ones here and added them along with spinach and potato to boost the nutrition factor of this khichdi. I used the yellow colored millet commonly available in US stores and threw in a handful of Basmati rice as well. Substitute any long grain / Basmati rice or a combination of rice and millets or any other quick cooking grain in place of millets. This edamame and millet khichdi is a quick, wholesome and nutritious meal that can be prepared under 30 minutes.  

Ingredients:
2 tbsp. ghee and/or oil
1 tsp. cumin seeds
2 cloves
2 cardamom pods
1 inch piece cinnamon
1 bay leaf
2 green chilies or according to spiciness preferred
1/2 inch piece ginger, grated and crushed
1 big onion, sliced
1 big tomato
1 potato, chopped
1/2 cup edamame (I used about a cup of edamame and that quantity seemed more.)
2 cups chopped spinach
A pinch of asafoetida
1 tsp. garam masala (optional but recommended.)
1/8 tsp. ground turmeric
Salt to taste
1/2 cup millets
1/4 cup yellow moong dal
2 cups + extra water
Directions:
* Wash millets and moong dal, drain and keep aside.
* Heat ghee / oil directly in a pressure cooker and add cumin seeds, cloves, cardamom, cinnamon and bay leaf. Toast for few seconds until you start to smell fragrance of the spices.
* Add the chopped green chillies and ginger and saute for few seconds. Next add onion and saute until golden brown. After onions are done, add tomatoes and cook until they soften.
* Next add potatoes, spinach, edamame, turmeric, salt (I used about 2 tsp.), garam masala, millets, moong dal and about 2 cups of water.
* Close the lid, put the valve on and pressure cook for 3 whistles. 
* When the valve pressure is gone, remove the lid and check the consistency. Do the taste testing to check the seasonings. If needed, add salt / chili powder. If the khichdi appears too thick, add a cup of water (or as needed). Simmer for few minutes until it starts to bubble, stirring in between to avoid the khichdi sticking to the bottom of the cooker. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#102.

Comments

1 comment:

rajani said...

I also have a khichdi recipe for this theme next week, but it’s a rice based recipe. I like everything that’s gone into this dish - edamame, Millets, spices and veggies, quite a tasty dish there!