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"PARIMITA" - An Ode To "Sattvic Food"

Written by: Soma Raj Pillai
Updated: Wednesday, October 9, 2013, 14:35 [IST]

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.

Serves: 2-3
Preparation time: 30 minutes (approximately)
Cooking Time: 30 minutes (approximately)

Ingredients

  • 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).

Preparation

  • Warm the pressure cooker.
  • Put ghee (do not overheat, as ghee will loose the beneficial qualities).
  • Splutter ½ teaspoon of cumin seeds.
  • Put ginger and green chillies; lightly fry.
  • Add the washed and strained rice; saute for a couple of minutes (over slow glowing flame).

 

Preparation

  • 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.

 

Preparation

  • 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).

 

Important Suggestions

I. One can temper "Parimita Khichadi" for enhancing the flavours.

For Tempering

  • 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".

 

Important Suggestions

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.

 

Important Suggestions

IV. If one is having any kind of medical constrains, then ghee can be substituted with extra virgin olive oil.

Soma Raj Pillai
As the Culinary Painter, the process of cooking, had always been a matter of creative interest for me. Making culinary preparations, in the realms of my mother's kitchen, was my favourite hobby, during my childhood days. With the passage of time, my interests in cooking and food in general, grew many folds. I had sowed a 'Seed of Passion' which has now grown into the 'Tree of Life'. I can be contacted thekitchencanvas@gmail.com.

Story first published:  Wednesday, October 9, 2013, 12:27 [IST]
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