Una ricetta di
LEGÙ®Gharwali dal khichdi (india)
An Indian dish cooked with rice and lentils, flavored with spices and served with Indian bread.
Prodotti in questa ricetta
Ingredienti
(per 4 persone)
Delicate carrot and pumpkin soup
1 unit
Triangoli curcuma & pepe (40 g.)
1 unit
Long grain rice
170 g
Chopped green chilies
2 unit
Ginger
to taste
Chopped garlic
to taste
Ghee or clarified butter
to taste
Cumin seeds
0.5 teaspoon
Asafoetida
1 teaspoon
Coriander seeds
1 teaspoon
Black peppercorns
10 unit
Cloves
4 unit
Black sesame seeds
4 tablespoons
Preparazione
STEP 1 di 12
Wash and soak the rice in water for 2 hours.STEP 2 di 12
In a non-stick pan, roast 1 teaspoon of cumin seeds, coriander seeds, black peppercorns, and cloves.STEP 3 di 12
In the same pan, roast the black sesame seeds until they pop.STEP 4 di 12
For the spice paste: blend and mix the roasted spices with the sesame seeds. Add the chopped green chili, ginger, and garlic. Grind until a smooth paste is obtained.STEP 5 di 12
Heat the ghee in a pressure cooker.STEP 6 di 12
Add ½ teaspoon of cumin seeds and the asafoetida.STEP 7 di 12
Now add the soaked and drained rice, mix well.STEP 8 di 12
Adjust salt, add turmeric, the spice paste, and 3 cups of water.STEP 9 di 12
Cover and cook for 10 minutes.STEP 10 di 12
Add the delicate carrot and pumpkin soup and continue cooking for another 5 minutes.STEP 11 di 12
Sprinkle with crumbled turmeric and pepper legume flour triangles.STEP 12 di 12
Serve hot with papadum or other Indian bread, chutney, and curd.Modalità di conservazione
Altre informazioni
Serve with papadum or other Indian bread, chutney, and curd.