Black Rice Khichdi With Watermelon Salsa

Black Rice Khichdi With Watermelon Salsa


    3 cups black rice, ¾th cooked
    ½ cup split green gram (moong dal)
    1 tsp Figaro Olive Oil
    ½ tsp cumin seeds (jeera)
    ½ tsp chopped ginger
    2 green chillies
    8-10 curry leaves
    ¼ tsp turmeric powder
    ½ tsp red chilli powder
    2 medium onions, chopped
    Salt to taste
    Few fresh coriander sprigs
    1 spring onion with greens
    3 cups cooking liquid (rice starch)
    Microgreens for garnishing
    ¼ medium watermelon
    1 large tomato, chopped
    5-6 fresh basil leaves
    1 tbsp chopped fresh coriander leaves
    Salt to taste
    Crushed black peppercorns to taste
    1 spring onion with greens
    1 tbsp Figaro Olive Oil
    ½ tspchaat masala
    Juice of 1 lemon
    ¼ inch cinnamon
    1 green chilli

preparation method

1. Heat Figaro Olive Oil in a non-stick pan. Add cumin seeds and ginger.
2. Slit green chillies and add alongwith curry leaves, turmeric powder, chilli powder and onions and sauté for 2 minutes.
3. Add black rice, green gram and salt and mix well. Add cooking liquid and stir. Chop fresh coriander and add. Reserve the spring onion greens and slice the bulb into batons, add to the pan. Cook for 5-10 minutes or till the liquid dries up a little.
4. To make the salsa, chop watermelon and transfer into a bowl. Add tomatoes and basil leaves. Add coriander leaves, salt and crushed peppercorns and mix. Chop spring onion bulb and add alongwith Figaro Olive Oil, chaat masala and lemon juice.
5. Grate in the cinnamon. Finely chop green chilli and add. Mix well and transfer into a serving bowl.
6. Transfer the black rice khichdi in another serving bowl.
7. Chop the reserved spring onion greens and sprinkle over the khichdi and salsa. Garnish with microgreens and serve.

Serving Suggestions

    Serve 2
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By: Chef Vicky Ratnani

Show: Health Maange More

Prep:30 Mins Cook: 30 to 45 minutes

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