This recipe offers a nutritious "Mish-Mash" or "Khichadi" prepared with vegetables and balancing spices. A simple preparation of "Khichadi" enjoys the highest form of regard, as a preparation in Ayurveda, owing to it's nutritious, wholesome and balancing natures. Yellow Moong dal or lentil is considered as the "Detoxification Nectar", as per Ayurveda.
My culinary creation, "Parimita" is created, based on the guidelines of "Sattvic Food", in Ayurveda. The name of my culinary creation is inspired from the Sanskrit word "Parimita"; meaning moderate, regulated, measured and limited. It is reflective of the ideologies of "Sattvic Food", as the preparation is moderate or mild in taste, has been created with regulated cooking techniques or methodologies, combined with accurately measured proportions of the elements and limited number of ingredients.
The inclusions of Yellow Pumpkin, (which is rich in vital antioxidants, minerals and vitamins) along with Fenugreek leaves, (which contain fibre, vitamin C, potassium, iron, alkaloids and protein), contribute to the enhancement of the nutritional value of my creation. Also, the combination of spices incorporated in the creation is balancing in nature, owing to the imparting of the warmth and cooling effect.
Preparation time: 30 minutes (approximately)
Cooking Time: 30 minutes (approximately)
- Basmati Rice- 100gms
- Yellow Moong Dal or Lentil- 100gms
- Fenugreek Leaves- 1 whole bunch
- Yellow Pumpkin- 15-200gms (peeled and cut in cubes)
- Ginger- 1-2tsp (finely chopped)
- Green Chillies- 2 (seedless, finely chopped)
- Cumin Seeds- 1½ tsp
- Coriander Seeds- 1tsp
- [Dry roast cumin and coriander seeds in 1:1 tsp ratio; stone ground (optional)]
- Turmeric Powder- 1tsp
- Rock Salt (as nominal as possible)
- Ghee or clarified butter- 1tbsp (Shudh Desi Ghee, extracted from cow's milk),
- Hot Drinking Water- adequate to cook the combination of rice and dal (depending on individual preference, whether to make the preparation dry or wet, accordingly water is advised to be added).
- Add the washed and strained dal; saute for another couple of minutes (over slow glowing flame).
- It is time to add the chopped fenugreek leaves; gently mix in and place the lid to cover.
- Add turmeric powder.
- Put the yellow pumpkin cubes, repeat the gentle mixing process.
- Add rock salt and 1 teaspoon of dry roasted stone ground spices; lightly saute.
- Pour in the hot drinking water, replace and lock the pressure cooker lid and cook till the ringing of two whistles, over slow to medium glowing flame.
- Once done, wait till the steam has eased out of the vent, open the lid and serve in an earthen platter (optional).
I. One can temper "Parimita Khichadi" for enhancing the flavours.
- Warm a tablespoon of ghee in a tempering pan.
- Lightly brown ¼th teaspoon of fenugreek seeds.
- Crackle ¼th teaspoon of cumin seeds.
- Add 2 seedless slit green chillies.
- Pour it over the steaming hot "Parimita Khichadi".
II. The consumption of "Parimita Khichadi", is recommended during mid morning and by lunch time, owing to the presence of fenugreek leaves.
III. "Parimita Khichadi" is a wholesome preparation in itself, as it contains carbohydrate, protein, nutritious vegetables and balancing spices. It should be best enjoyed on it's own, without any accompaniments.
IV. If one is having any kind of medical constrains, then ghee can be substituted with extra virgin olive oil.