BLACK RICE KHICHDI WITH PEPPER BRUNOISE
INGREDIENTS
- 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
METHOD
- 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.
