Multigrain Khichadi - By Chef Harpal Singh Sokhi

Preparation time: 20 mins 

Cooking time: 30 mins 

Serving: 4 pax 

Ingredients:

- Soaked Bajra - 2 tbsp    

- Soaked Jowar - 2 tbsp    

- Soaked Rice - 1 cup    

- Soaked Broken Wheat - 4 tbsp    

- Sprouts - 1 cup 

- Sweet Corn - ½ cup 

- Hot Water - as required + 3 cups 

- Turmeric Powder - 1 tsp + 1 tsp 

- Bay Leaf - 2 nos. 

- Salt - to taste + to taste 

- Red Pumpkin - 100 gm 

- Ghee - 3 tbsp 

- Hing - a pinch 

- Cumin Seed - 1 tsp 

- Chopped Ginger - 1 ½ tbsp 

- Green Chilli - 4 nos. 

- Chopped Onion - 2 nos. 

- Chopped Tomatoes - 3 nos. 

- Black Pepper - 1 tsp 

- Drumsticks - 2 nos. 

- Spinach - 1 bunch 

- Garam Masala - 1 tsp 

- Roasted Peanuts - 2-3 tbsp 

- Coriander Leaves - 2 tbsp 

- Mint - Sprig for garnish 

Method:

1. In a blender, add bajra and jowar, coarsely grind and set aside.

2. Heat a pressure cooker, add rice, broken wheat, sprouted moong, sweet corn, and hot water from the blender.

3. Add water, turmeric powder, bay leaf, and salt. Close the lid and cook until 6-8 whistles on medium flame.

4. Cut red pumpkin into small cubes and keep it aside.

5. After the desired whistles, stir and set aside.

6. In a kadhai, heat ghee, LG Hing, cumin seed, ginger, and green chilli. Sauté for 30 seconds.

7. Add onions, sauté for 3-4 mins on low flame.

8. Add tomatoes, salt, black pepper, red pumpkin, drumstick, and turmeric powder. Close the lid and cook for 4-5 mins.

9. Chop spinach roughly and set aside.

10. Once drumstick and red pumpkin are 70% cooked, add khichdi, water, garam masala, spinach leaves. Mix well, mash thoroughly with a hand churner.

11. Add peanuts, coriander leaves, mix well.

12. Transfer to a serving bowl, garnish with mint sprig.

13. Serve hot.