Tarbooj Khichdi
Servings
4
servingsIngredients
1/2 cup Ghee
2 Tbsp. Vegetable Oil
1/4 tsp. Asafetida
1/4 tsp. Black mustard seeds
1/4 tsp. Cumin seeds
15 pieces Curry leaves
1 cup Red onion, chopped
1/2 cup Carrot, chopped
1/2 cup Red potatoes, chopped
1 cup Basmati rice, soaked
1/4 cup Moong dal, de-skinned, soaked
5 cups Watermelon juice (about 10 cups of cubed watermelon, pureed)
2 1/2 cups Water
1 tsp. Green chili, minced
1 tsp. Garlic, minced
1 Tbsp. Garam masala
2 tsp. Sea salt
1 tsp. Turmeric powder
1 cup Cilantro, chopped
2 Tbsp. Mint, chopped
- Garnish
2 Tbsp. Ghee, hot
1 Tbsp. Pickled garlic, with its oil
1 Tbsp. Mango pickle
1 Tbsp. Onion and chili pickle
2 Tbsp. Roasted Peanuts
1/4 cup Watermelon flesh, cut into 1/4′ cubes
2 ea. papadans, toasted
Directions
- Take a heavy-bottomed pot. Heat ½ cup ghee and vegetable oil over medium to high heat.
- Once hot, add asafetida, black mustard seeds, cumin, turmeric, and curry leaves. Add the onion, carrots, potatoes, and jeera.
- Cook until golden brown. Reduce heat to avoid burning.
- Add chili and garlic and roast well for 2 minutes.
- Add all dry spices, peanuts, and herbs, followed by watermelon juice (start with 3 ½ cups and add more if needed). Add soaked rice and dal, stirring well.
- Increase heat if needed to bring the mixture to a boil. Reduce heat to simmer and cover the pot with a lid.
- Check in 8 minutes and stir the mixture. Add more watermelon juice if more moisture is needed.
- Cover and cook more until the dal cooks through. This may take 8 to 10 minutes or less.
- Once cooked, remove the lid and cook for 2 more minutes.
- Serve with a hot drizzle of ghee on top, pickles, peanuts, and fresh chilled cubes of watermelon. Papadams may be served on the side.
Notes
- “Tarbooj” means watermelon in Hindi and Urdu. Khichdi is a healthy Indian dish made with rice and moong lentils. Watermelon juice, as well as the white rind is used to flavor the broth to make the khichdi.
