VEG KHICHDI KI THALI
Автор: Aaloka Ki Rasoi
Загружено: 2026-01-10
Просмотров: 154
1. The Main: Vegetable Khichdi
• Grains & Lentils:
o Rice, a mix of all types of Dal
o Moong Dal (Yellow split), Toor Dal (Pigeon pea),Chana
• Vegetables (Chopped):
o Carrots (diced)
o Green Peas (fresh or frozen)
o Cauliflower (florets)
o French Beans (chopped)
o Optional: Spinach, Brinjal (Eggplant)
• Aromatics:
o Onion (finely chopped)
o Tomato (chopped)
o Ginger-Garlic freshly minced
o Green Chilies finely chopped
• Spices & Tempering:
o Cumin Seeds (Jeera)
o Mustard Seeds (Rai)
o Asafoetida (Hing)
o Turmeric Powder (Haldi)
o Black Pepper Powder
o Whole Spices: Bay leaf, Cinnamon stick, Peppercorns, Star Anise
2. Accompaniments (The Thali Elements)
To turn the dish into a proper "Thali," you need these textures and flavors:
• Crunch: Papad (Urad dal papad, roasted or fried)
• Tang/Heat: Mixed Achar
• Cooling: Lauki Ka Raita
• The Crown Jewel: Desi Ghee (to drizzle generously over the hot Khichdi)
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