Lentil And Bulgur Khichdi Combo With Vegetables Food

LENTIL AND BULGUR KHICHDI (COMBO WITH VEGETABLES)

Steps:

• Wash and soak the bulgur and mung dal for at least 15 minutes. Drain and keep aside.
• Heat ghee and temper with the cinnamon, cloves, cumin and hing and cook till the cumin browns slightly (5-6 seconds). Add the dal and bulgur and vegetables and other ingredients and stir for 4-5 mins on a medium flame.
• Add hot water (4-5 cups) and pressure cook for 3-4 whistles. Open the cooker after steam escapes. Stir well and serve hot with papad and pickle.

KHICHDI

Steps:

• Wash the rice in 3-4 waters and keep aside. Wash the pulses together in 3-4 waters and keep aside.
• In a skillet add the clarified butter and oil on high flame. When the clarified butter melts and mixes with the oil add the cardamom, cloves and cinnamon stick.
• Add the sliced onions and green chillies and fry until the onions are transparent and just start to turn brown. Lower the flame.
• Drain water from the washed pulses and add them to the onions. Mix well for a minute or two.
• Add ginger garlic paste and mix well. Add washed corriander leaves and mix well.
• After a minute add the tomato pieces, turmeric powder and mix well.
• Drain the water from the washed rice. Add the rice to this and mix well to coat the rice with the rest of the ingredients. Turn off the flame.
• In a electric rice cooker, pour the rice with the rest of the ingredients. Add 3 cups of water, salt to taste.
• Now put the mint leaves on top and turn on the rice cooker for the rice to be done. Leave the cooker on warm for 15mins before serving.

RED LENTIL AND BULGUR SOUP - MERCIMEK CORBASI

Steps:

• Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
• Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
• Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
• Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.