Edamame - Millet Khichdi

I picked 'easy dinner ideas' as my theme for this week's marathon which required the dish to be a meal by itself or can be served as a main course. This healthy and tasty khichadi happens to be a one pot meal, prepared with millet, spinach and edamame and one that can be cooked at the last minute. It is quite a simple and easy preparation as all you do is dump everything into a cooker / pot and cook them. I cooked the khichadi directly in a small sized pressure cooker but of course it can be cooked in any sturdy pot on stove top, under 30 minutes. 

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. 

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Bajre Ki Khichdi ~ Indian, Spicy Pearl Millet Porridge

Bajre ki khichdi - A spicy pearl millet porridge is a winter comfort food from the Indian states of Rajasthan and Haryana. It is an easy, filling and nutritious khichdi. It is prepared with pearl millet, moong dal and with or without adding rice and is quite delicious on it's own. In fact the ones who are not used to eating bajra wouldn't even guess the presence of bajra in it. It reminds the spicy pongal to a south Indian mind and I immensely enjoy this version of bajre ki khichdi. The creamy khichdi is tasty by itself that it doesn't eat any side dishes to go with it but one can always serve it along with some yogurt / kadhi. I served it along with ginger - tamarind chutney which proved to be an apt combo.

This khichdi is prepared with whole pearl millet grains that are soaked overnight, drained and ground coarsely. Or if possible, one can even coarsely grind the grains without soaking and use it in the recipe. I had store bought coarsely ground pearl millet and so used it avoiding the hassle. I cooked the khichdi in a pressure cooker for a quick meal but it can be cooked in a pot over stove top with frequent stirring, adding water as needed in between. Pearl millet and moong dal are cooked together with the addition of a flavorful and spicy tadka / seasoning of ghee toasted cumin seeds, ginger and green chillies. One can even replace the yellow moong with the green gram or throw in some vegetables to make it more wholesome. 

Ingredients: (Yield - 3 servings)
1/2 cup cracked pearl millet / bajra rava / sajja rava
1/4 cup yellow moong dal
1/8 tsp. ground turmeric
2 tbsp. ghee
1 tsp. cumin seeds
1 tsp. grated ginger
1 spicy variety green chilli, chopped
A pinch of asafoetida powder

Directions:
* Rinse and soak cracked pearl millet bajra for an hour and drain.(This step is optional but I do it anyway). Rinse the millet again one or two times and drain.

* Rinse moong dal as well and drain.

* Cook drained millet and moong dal adding 2 cups of water directly in a small sized pressure cooker, for 3 or 4 whistles.

* When the valve pressure is gone, remove the cooker lid. Add salt to the cooked mixture and mix well. Next add about 1.5 cups of water, stir and bring the mixture to a boil and turn off the stove.
* Heat ghee in a small pan and add cumin seeds. When it starts brown, add ginger and green chili. Saute until ginger starts to turn golden brown and add asafoetida. 

* Remove and add it to the khichdi and mix well.
 
* Serve warm with yogurt if preferred.

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Bardoli Ki Khichdi

Khichdi, a medley of grain, lentils and vegetables is a common one pot meal prepared across Indian states. The regional variations keep this quick, humble meal interesting enough to keep it rotating in one's kitchen. Today's version supposedly comes from Bardoli, a suburb of Surat in Gujarat. The dish is a straight forward, no fuss kind prepared with the basic ingredients of an Indian kitchen. No special spices / spice powders are used here. 

Raw mango which is a summer staple of Indian kitchens is an interesting addition to this filling khichdi, which drew me to this recipe in the first place. I had a couple of raw mangoes in my refrigerator even in the middle of winter though they don't t match up to the varieties available back home in any manner. The khichdi also had onions in the recipe which I decided to leave out. The khichdi turned out to be how it should be - nutritious, wholesome and simple. Good to go with some papad / lentil wafers, a spicy pickle and drizzled with some ghee on the top.

Ingredients:
1/4 cup yellow lentils / toor dal
1 tbsp. ghee / oil
1 tsp. cumin seeds
2 green chillies, sliced
1/2 inch ginger, chopped
A pinch of asafoetida powder 
1/8 tsp. ground turmeric
1/2 cup rice
1 big sized potato, cut into cubes
1/2 cup raw mango, peeled and cubed
A handful of green peas
Salt to taste
Red chili powder to taste
Cilantro to garnish

Directions:
1. Soak lentils for about 2 hours and drain. (It cuts down the cooking time if the khichdi is going to be cooked in a pan or if the dal cannot be cooked for three whistles in a pressure cooker. Skip this step if lentils can be cooked in a pressure cooker in 2 or 3 whistles.)
2. Heat ghee in a thick bottomed pan on medium flame and add cumin seeds. When they start to brown, add chillies and ginger. Fry until ginger turns golden brown. Add asafoetida, turmeric, drained lentils and about 2 cups of water. 
3. When the lentils are half cooked, add rinsed and drained rice and potato cubes. Keep adding water if needed. Add raw mango cubes after about 10 minutes and continue to cook. After about 5 minutes, add peas and continue to cook. When the rice and lentils are completely cooked, add salt and chili powder. Check the consistency and add water if needed. Bring the mixture to a boil if water was added and if not, cook for about two minutes and turn off the stove. 
* Garnish with cilantro and serve warm.

Note:
Follow this method if using a pressure cooker. Heat ghee in the cooker directly and add cumin seeds. When they start to brown, add chillies and ginger. Fry until ginger turns golden brown. Add asafoetida, turmeric, drained lentils, rinsed and drained rice, potato, raw mango pieces, peas, salt, chili powder and about 2 cups of water. Close the cooker lid and pressure cook for two / three whistles.

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Round up of A - Z Indian Biryani / Pulao / Khichdi Series

Off and on, I have been part of a blogging group, coordinated by my blogger friend, Srivalli for the past 98 months. Yes it has been that long. Each month, we publish 3 posts per week under set themes as a group and during April and September months, we do month long posting dubbed as mega-marathon. Each marathon, I have something old and traditional and something new to offer. The former category usually helps me record the family recipes while the latter are those I come across and try to explore from my contemporary, real and virtual worlds. This particular marathon has been unique in it's own way as it has been a part of my leaning curve. A regular visitor on my blog would have noticed the series of biryanis, pulaos and khichdis posted here for the past one month. 

I am not new to khichdis but honestly speaking, the mothers in my life never ventured into the biryani / pulao worlds. My grand mothers and my mother in law had started their families even before India got independence and it sounds ridiculous to even imagine them doling out biryanis / pulaos in their traditional south Indian vegetarian kitchens where even the usage of onion and garlic were taboo. I think the Andhra vegetarian cooking was never influenced by the Muslim culture and does not use the spices liberally. Andhra was a part of the Madras presidency before independence and not a part of the Nizam's Hyderabad whose kitchen is the torchbearer for the biryani revolution. My mother has kept up the tradition since my father doesn't eat onion / garlic and they don't even like the spice combination used in the garam masala. The funny thing is that they use all the spices in one form or another but not in that particular combination. I have seen many south Indians who don't prefer garam masala in their food,  surprising it may sound to North Indians whose main variety of rice dishes depend on them for the flavor quotient. 

I ended up with a husband who occasionally can enjoy a biryani / pulao but prefers south Indian style rice dishes over them any day. I used to make a simple vegetable or peas pulao at home now and then like most of my husband's family does though as a blogger, I come across the classic versions. With that kind of background, I was obviously oblivious to the varieties, the biryani and pulao world had to offer until I ventured into it, thanks to this mega marathon. Biryanis and pulaos, a craftsmanship evolved over centuries in the hands of khansamas of the Mughalai / Nawabi kitchens may or may not be replicated to perfection in today's world but along with them, there are plenty of modern varieties and also an equal number of vegetarian versions to suit the palates of vegetarians. For this marathon, I have tried to stick mostly to the versions that were vegetarian in origin except a handful of classic versions from the Nawabi kitchens that I wanted to try, converting them to vegetarian versions. It's like I have opened a pandora's box now and I have plenty of varieties to try later. 😋  Here is my humble effort to record my 'evolution' as one from being not able to differentiate between a pulao and biryani preparation to confidently pull off a decent preparation of a 'biryani / pulao' on my own. I chose to stick with Indian variety grain based dishes in an alphabetical order and here is the list for you to enjoy.

A for Ambur Biryani

Basanti Pulao / Misthi Pulao

Corn - Fenugreek Greens Pulao

Donne Biryani

Ek Toap na Dal 

F for Fada ni Khichadi 

G for Gutti Vankaya Biryani

H for Hyderabadi Vegetable Dum Biryani

I for Iyengar Puliyodhari

J for Jaipuri Mewa Pulao

K for Kashmiri Pulao

L for Lucknowi Biryani

M for Motiwale Pulao

N for Nei Choru

O - Oodhala Pulao

P - Pariba Khechudi

Q - Quinoa Panchkuti Dal Khichdi

R - Rajma Pulao

S - Sindhi Biryani

T - Tehri / Tahiri

U - Uttarakhandi Khichdi

V - Vaal Khichdi

W - Wadi - Subz Pulao

X - Xacuti Masala Veg Pulao

Y for Yakhni Pulao (Vegetarian Version)

Z - Zafrani Pulao

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A - Z Indian Biryani / Khichdi / Pulao Series ~ V for Vaal Khichdi

This is going to be my last khichdi of the series and I wish I could have planned some more. I had no idea when I started that I would end up loving these simple, one pot meals more than the classic version biryanis and pulaos that I 'vegetarianized'. In fact, this one pot meal was the one my husband enjoyed the most among all the dishes I cooked for this month. He even recommended to rotate the dish frequently from now on and that sure is an indication of a successful attempt on my part and a well enjoyed meal. I came across this  khichdi made with field beans, when I went on  exploring regional rice dishes as I didn't want to choose a predictable vegetable pulao or biryani as my 'V' dish. There are plenty of recipes with variations over online and my version is kind of mish mash of those, suiting my preference and my palate. 

The star ingredient of this khichdi is 'vaal' aka field beans and that is one of the reasons I tried this. My husband and I have nostalgic memories associated with the tender beans and so he recommended to try it even dried beans are being used here. However note that the strong flavor of the tender green beans is not pronounced as much when using the dried beans. I soaked the val beans for 2 hours accidentally which is not needed unless you are going to cook it in a pot on stove top. About 15 to 30 minutes should be enough if pressure cooker is going to be used. 

This khichdi makes a filling and nutritious one pot meal even when you don't have vegetables on hand or need to finish off those odds and ends left from the refrigerator. The addition of vegetables here is quite optional but I added to make it a more wholesome meal. Only onions can also be added in place of vegetables. This is a simple yet awesome tasting khichdi served with some drizzling of ghee, pickle and papad on the side. The quantity serves 4 adults generously if served alone.

Ingredients:
1 cup rice (American standard measuring cup)
1/2 cup vaal dal / field beans
2 cups of chopped mixed vegetables
(I used green beans cut into 1 inch pieces, peeled and cubed potato and carrots and a handful of frozen peas.)
1/8 tsp. turmeric powder
1 tbsp. ghee
1 tsp.mustard seeds
A pinch of asafoetida
I sprig of curry leaves
Salt to taste (about 2 tsp)
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. chili powder (less or more depending upon the heat.)
1 tbsp. goda masala*
1 tbsp. or more, freshly extracted thick tamarind paste (Again less or more depending upon the sourness of tamarind and preference. If using store bought paste, add as preferred.)
1 tsp. jaggery powder (optional. I did not feel the sweetness is required but anyway added 1/2 packet Stevia) 

* I had prepared goda masala at home and I added a tbsp. for flavor since it was less hot. Add about 1/2 to 1 tsp. if the goda masala is hot. Check the taste and add extra if needed.

Directions:
1. Soak beans for about 15 to 30 minutes and drain. Rinse the rice in two exchanges of water.
2. Pressure cook together rice, vaal dal, vegetables if using and turmeric adding 3 cups of water. 
3. In a non stick pan, heat ghee and add mustard seeds. When they start to pop, add asafoetida and curry leaves. At this point, if you prefer add a one chopped onion and fry until translucent. 
4. Next add the cooked rice and vaal dal mixture, ground cumin, ground coriander, goda masala, chili powder, salt, tamarind and jaggery if using. Add about a cup of water and stir well to combine. Taste and adjust the seasonings if needed. Cook on medium flame stirring intermittently until the mixture starts to boil and sputter, about 5 minutes. 

In case if one prefers to cook this as one pot meal, cook in one of the following methods:

Pressure cooker method:
* Start with step 3 directly in a 3 liter sized pressure cooker. Add the rinsed and drained rice-vaal dal mixture, vegetables, turmeric, salt, ground coriander, ground cumin, goda masala, chili powder, tamarind, jaggery along with about 3 and 1/2 cups water. Pressure cook the mixture for three whistles. When the valve pressure is gone, remove the lid, stir well and serve hot.

Directions to cook in a pot:
* Soak vaal dal for a couple of hours and drain.
* Heat a pan, non stick one preferably. Start with step 3. Then add the rinsed rice, vaal dal, vegetables and turmeric. Add about 4 cups of water initially and cook until the rice and dal are cooked, stirring intermittently. Extra water may need to be added.
* Once the dal is cooked, add the remaining ingredients and cook for another 5 minutes and turn off the stove.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao

N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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A - Z Biryani / Khichdi / Pulao Series ~ U for Uttarakhandi Khichdi (Tilantha Khichdi)

When I made a list of recipes to try for this marathon, I made it a point to pick as many as possible choices for each alphabet. The idea was that I can cook whatever I can depending upon the mood and the ingredients I have on hand at the time of cooking rather than sticking my guns at one dish which may have proved not feasible at all. I went on to cook about 2 dozen different pulaos and biryanis in the past couple of months that we my husband somewhat hit a vexation point just at the mention of it. He enjoys them once in a while but not when his wife is determined to experiment and cook all known varieties, in the span of few weeks. 

My initial plan was to cook a 'ulava chaaru biryani' for the alphabet "U'. I zeroed on a particular recipe and bought a packet of horse gram for the first time in my life.  I kept delaying the preparation until this weekend to break the biryani monotony but it turns out that I was no longer in the pulao / biryani mood. I therefore turned to this easy-breezy kind khichdi, the one pot meal being a dish which I don't get tired of, irrespective of regional variations. 

I tried to pick a handful of khichdis for this month's marathon, each with at least some minor variations. This one pot khichdi which is also called as tilantha khichdi or tilwali khichadi that I found on youtube, comes from the Uttarakhand region as the name suggests. It doesn't use any garam masala either in whole or ground forms, which seems to be a norm in most of the masaledar khichdis. This version is prepared using rice and small sized lobia / black eyed peas which are brown in color. I used chori beans instead. The khichdi is supposedly preferred during the winter months as sesame seeds and ginger are natural warmers. A paste made with toasted sesame seeds, generous amounts of ginger and garlic and green chillies is used in this khichdi preparation. I omitted garlic from the recipe but feel free to use it liberally if you prefer it's addition. The delicious khichdi is quite spicy on it's own, thanks to green chilies, chili powder and ginger in the recipe. Serve it along with some plain yogurt, papad, and ghee to make it a wholesome and filling meal.

Ingredients: (Yield 2 servings)
1/4 cup small sized brown colored black eyed peas
1 tbsp. white and /or black sesame seeds
1 inch piece of ginger
2 green chillies
2 tbsp. ghee
1 tsp. cumin seeds
1 tsp. salt
1/2 tsp. ground coriander
1/8 tsp turmeric powder
1/8 tsp. chili powder
1/2 cup basmati rice

1.5 cups water

Directions:
* Soak beans overnight. Drain after the soaking period.
* Toast sesame seeds on low flame until they start to crackle and turn off the stove. Let them cool.

* Grind sesame seeds, ginger and chilies together finely adding water as needed.

* Heat ghee directly in a pressure cooker. Add cumin seeds and when they start to brown, add drained beans and saute for a minute. Next add the sesame seed paste and fry on low flame for about a couple of minutes.

* Next add salt, coriander powder, turmeric and chili powders and stir well. Continue to cook until the paste thickens and the beans are coated well with it, about 3 - 4 minutes.

* Rinse and drain the rice. Add it to the cooker and saute for few seconds. Add water and bring the mixture to a boil. Close the lid and pressure cook for 4 to 5 whistles. 
* Wait for few minutes after the valve pressure is gone. Open the lid of the cooker, gently mix and serve warm.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao

N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri

 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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