Rangoli Khichadi

I've always been a big rangoli fan..making huge and elaborate festive designs on the floor using colored sawdust, flowers and grains at the time of Diwali.

This year, we celebrated Diwali in the US; a much simpler affair. I was almost depressed, but could not resist doing Something in the name of rangoli.  It took all of two minutes, simple circles of adzuki beans, basmati rice, rosematta rice, and urad daal. ( I did not have the colorful masoor, moong, or even whole black gram. ) Even this version of the rangoli cheered me up.

The next day, hubby took The Rangoli Tiffin to work.

1. Wash, wash, wash, then soak all the rangoli ingredients together.
2. Chop a bunch of kale and a couple of tomatoes.
3. Heat oil in a pressure cooker, add cumin, mustard seeds, dhania powder, turmeric, chopped green chillies, julienned ginger.
4. Add the kale, the tomatoes, and the soaked mixture. Add salt to taste.
5. Cook for two whistles.
6. Serve with yogurt and garlic pickle.

He liked it so much he wanted me to 'put it on the blog.'

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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3 Responses to Rangoli Khichadi

  1. Chaz says:

    This sounds delicious, but forgive me, I'm sure it is obvious, but I want to know, what are the "two whistles" in step 5?

  2. Purplesque says:

    Oops..sorry. Indian pressure cookers tend to 'whistle' and not sing. Its the ear piercing sound of air being released from the pressure valve. In an American pressure cooker, it would probably be five minutes after it starts to 'sing', or the safety valve starts to do the little jiggle. In a crock pot, it would probably take half n hour.

  3. Chaz says:

    Thank you! You taught me something new! ^____^

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