Black Rice Khichdi With Pepper Brunoise, Chef's Special
  • 1 cup soaked black rice
  • 1/3 cup soaked chick peas
  • 1/3 cup soaked rajma
  • 1/3 cup soaked masoor
  • 1 tbsp ghee
  • 1L Natures Miracle Tomatoes for stock
  • Salt
  • Pepper
  • Turmeric
  • Asafoetida
  • 1 tbsp minced ginger
  • 12-15 currv leaves
  • 1 tbsp mustard seeds
  • 2 tbsp jeera seeds
  • Cinnamon sticks
  • 2 tbsp garam masala powder
  • 5-6 green chillies
  • Fresh coriander
  • 2 cups Natures Miracle Cherry Tomatoes
  • 1/2 cup brunoise of Natures Miracle Bell Peppers
  • Microgreens
  • Pickled Natures Miracle Cucumbers
  • Cook all the lentils separately until almost done.
  • Wash, soak and cook the rice until almost done.
  • Drain all the respective cooking liquids and mix together.
  • For the tomato stock, boil Natures Miracle Tomatoes with a few curry leaves, turmeric and asafoetida. Cook for 30 minutes. Drain and use the stock.
  • Heat the olive oil or ghee in a pot, add cinnamon stick, jeera seeds, mustard seeds, slit green chillies, ginger,curry leaves, asafoetida. Cook for a minute.
  • Add lentils, rice, tomato stock and cooking liquid of the lentils and simmer for 40 minutes.
  • Add cherry tomatoes and Brunoise of peppers.
  • Finish with ghee and garam masala.
  • Top up with pickled cucumbers, fresh coriander & micro greens.