A tasty Buddha Bowl with our very own and simple Khichdi. Guess what? The raita, kachumber and papads complete the serving, in a bowl form.

KHICHDI BUDDHA BOWL

Ingredients

1 cup brown Basmati rice, cleaned, soaked for thirty minutes, and drained pipes
1/2 cup split skinless green gram (dhuli moong dal), washed, soaked for 30 minutes, and drained
2 tablespoons ghee
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida (hing).
1 tablespoon sliced garlic.
1/2 tablespoon chopped ginger.
2 green chillies, sliced.
1 large onion, finely chopped.
1 large tomato, carefully sliced.
Salt to taste.
1 tsp coriander powder.
1/2 tsp cumin powder.
1 tsp red chilli powder.
1/2 tsp turmeric powder.
Kachumber to serve.
Fried mini papads to serve.
Raita.
1 cup yogurt.
1 1/2 tsps fried garlic.
1 tsp garlic paste.
Salt to taste.
1 tsp chopped fresh coriander leaves.

Method.

1. Heat ghee in a pressure cooker, add mustard seeds and cumin seeds and cook for a couple of seconds. Include asafoetida, garlic, ginger, and green chillies, mix and cook for 1 minute.
2. Add onion, mix well and cook till translucent.
3. Include tomato, and salt and blend well. Prepare till soft and pulpy.
4. Include coriander powder, cumin powder, red chilli powder, and turmeric powder and mix well. Prepare for 1 minute.
5. Include brown Basmati rice, and divided skinless green gram and blend well. Add 4-5 cups water, mix, cover and cook under pressure for 5-6 whistles on medium heat.
6. To make the raita, take yogurt in a bowl, include fried garlic, garlic paste, salt, and coriander leaves and mix well.
7. Open the cooker once the pressure has actually reduced entirely. Transfer the khichdi into serving bowls. Include a part of the raita on one side, add a part of kachumber, place a couple of papads and garnish with coriander sprig. Serve hot.

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