A - Z Rice Dishes ~ L for Lilva Khichdi

 

A layered biryani would have been a scrumptious choice for today's alphabet, 'L'. By the time that idea occurred to me, this dish has already been cooked and drafted. I was aiming at quick and simple one pot meals when I initially planned for this rice series and that's how I ended up cooking this khichdi that I found online. It suited my criteria well and this makes a delicious lunch box idea. It takes hardly ten minutes to prepare the dish if cooked rice is handy. Fresh field beans or pigeon peas or seeds from val / broad beans can be used in the recipe. Aromatic and spicy base of cilantro and ginger lend a wonderful flavor to this healthy meal.

Ingredients:
3 cups cooked rice (I used sona masuri.)
1 cup surti papdi lilva / toor lilva (I used fresh pigeon peas.)
3/4 cup packed cilantro
1 inch piece of ginger
2 to 4 green chillies (I used 3 spicy, Serrano peppers.)
1/2 tbsp. lemon juice
2 tbsp. ghee
2 cloves
2 cinnamon sticks
Salt to taste
Method:
* Microwave the frozen lilva papdi with few tbsp. of water for 2 to 3 minutes.
* Grind cilantro, ginger, chillies and lemon juice to a paste, adding a few tbsp. water if needed.
* Heat ghee in a pan and add cinnamon sticks and cloves. Saute for few seconds and add the ground paste and the lilva. Saute until the water evaporates. Add rice and salt and mix well with a spatula to combine.
* Serve with some yogurt on the side.
 
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam
 

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