Simple things in life are the ones that give us comfort. Its the simple stuff that really makes life extraordinary.
To me comfort means several things: ( in no particular order)
2. Snuggling into my little one, early in the morning after I put my alarm on snooze;
3. Sleeping in my tattered t shirt that I refuse to throw out even though it is beyond repair;
4. A breakfast of fried egg and toast
5. My parents’ presence around me that calms me down and gives me strength to focus
6. Flipping through my latest issue of the BBC GoodFood Magazine
7. My husband relating his day’s events to me in the evening over his cup of tea
8. Spotting my friend’s “good morning” message on my phone the first thing in the morning
9. Nibbling on a piece of dark chocolate after lunch
10. Digging into some hot and steaming vegetable khichdi
Every day there is a time that I take to zone out and do stuff that puts me in my comfort zone. I cherish that space. I value the reassurance it gives me.
The recipe I share today is of this humble vegetable Khichdi ( savory porridge) in this rushed post. It is more for me to record this recipe for future use. For long I had been thinking of ways to use some organic millet and Khichdi seemed to be the only plausible way to use it. I made this one-pot meal which can double up as lunch and dinner. The next day the leftovers can be combined with whole wheat flour to roll out parathas for breakfast. That’s versatile Khichdi for you.
3/4 cup basmati rice
3/4 cup yellow lentils ( yellow moong split)
1 cup millet
Salt as per taste
1 tsp tumeric
1/2 tsp red chilli powder (optional)
2 onions, chopped
1 carrot, medium-sized, chopped
6-7 string beans, chopped
few florets of broccoli
1/4 cup corn
2 table spoons of clarified butter
1 tsp cumin seeds
1 inch cinnamon stick, broken into pieces,
3 pieces of cardamom
2 bay leaves
1. Soak rice, lentil and millet in water for an hour
2. Heat the ghee in a pressure cooker or a large pan. Splutter the cumin seeds and fry all the tempering ingredients.
3. Add the chopped onions and fry until translucent. To this add all the vegetables and give it a quick stir.
4. To this add the soaked rice, lentil and millet and mix well.
5. Add enough water to cover this rice-vegetable mixture to submerge it completely and a bit more ( 3 cms or so)
6. Pressure cook this until 3 whistles and let it be on the low heat for 7 -8 minutes. If you are cooking this in a pan, let the mixture come to a boil and then let it cook slow and nice for as long as it takes to cook the grains and lentils.
7. Once the pressure is fizzled, give the khichi a good mix and add water to make it more runny, if you like. Serve it hot with a dollop of ghee on top with pickles and raita.
These days, I desperately seek my comfort pockets. I sit there and try to be thoughtless. With my parents visiting us these days, these comfort pockets are easy to come by. These deeply nourish me like the Khichdi recipe I shared today. Do try it and savour the comfort it will give you.
What does comfort mean to you?
Do you know of other ways to use millet?