Kichdi & Mix Vegetable Curry

Being vegetarians, we have to ensure that we always have a balanced meal, comprising, carbohydrates, vegetables and protein, some days it is quite simple and some days it takes a bit of creativity, and my creaivity resulted in the this rice dish and mix vegetable curry. There are no hard and fast rules-you can adjust the proportions to your taste and you can change the choice of vegetables. 

Kichdi

10ml oil

5 sticks clove

3-4 small pieces of cinnamon

5ml dry roasted cumin seeds

3ml turmeric powder

250ml basmati rice (soaked for about 15minutes)

175ml your choice of split dry peas or mung beans (soaked for about 2hours)

7ml salt

10ml chopped mint leaves (optional

 

Method

1. Heat oil in a medium size pot and add the cloves, cinnamon, cumin and turmeric powder and allow the aroma to arise and lower the heat
2. Add in the soaked and washed peas or mung beans and mix thoroughly before adding the soaked and washed rice
3. Bring to the boil and allow to simmer for about 20minutes (adding a little boiling water at a time) till the rice and beans are cooked and dry
4. During the last 5-10 minutes season with salt and serve hot accompanied by a vegetable curry

 

Mix Vegetable Curry

 

10ml cooking oil

125ml chopped onions (similar size of the cauliflower)

1-2 green chillies finely chopped

3ml ground fennel seeds

3ml coriander powder

3ml cumin powder

3ml fresh ginger paste

3ml garlic paste

3ml turmeric powder

125ml chopped roma tomatoes

125ml cauliflower florets  

125ml broccoli florets

125ml steamed carrots (cut to the similar size of the cauliflower)

100ml steamed peas

250ml chopped spinach

5ml salt

25ml chopped coriander

25ml chopped spring onions

 

Method

 

1. Heat oil in a medium size pot and the spices, chillies, ginger and paste, allow to fry for a minute
2. Reduce heat and add the tomatoes and allow to cook on low heat for about 10mintes
3. Add all of the vegetables and allow to simmer for about 5minutes
4. Remove from heat and season with salt and garnish with chopped coriander and spring onions before serving with kichdi or an Indian bread of your choice.

 

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