Capsicum Khichdi.

From ‘Taranga’s” Khichdi collection.

Ingredients:

½ cup dry jowar.

½  cup capsicum (mixed colours) deseeded and diced.

½ peas

1 cup diced potato

1 tbsp. oil.

1 ½ tsp. jeera seeds.

¼ tsp. turmeric.

1tsp. red chilli powder.

Pich of asafoetida

2 onions diced.

3 green chillies slit.

½ cup milk.

Method:

• Soak the jowar for 8hrs. pressure cook until soft.
• Cook the peas and the potatoes.
• In a heavy based wok ad oil, jeera and onion. As the onion carmalizes add turmeric, redchilli powder, asafoetida and green chilliles.
• Add the milk and sprinkle pepper. Add the cooked peas and potatoes.
• Let the peas and potatoes take stir for 2mtns.
• Add the cooked jowar
• Add salt, and if required pepper and mix well.

Take of the flame, garnish with chopped coriander.

Cheat sheet:  soak the jowar overnight, heat a pressure cooker, add in the jeera, asafetida, onion, garlic (sometimes) cut veggies capsicum, potatoes, peas, green chili. Add in salt, pepper, and the soaked jowar after draining the water. I stir this for about 2mnts. Add water and milk and pressure cook.

This recipe can be used with Daliya or Idli rava too.