Spiced Prawn And Bajra Khichdi With Tomato-onion Relish Recipe

About this recipe

A hearty and nutritious khichdi made with protein-rich prawns, bajra (pearl millet), and moong dal, spiced with a medley of coastal flavors and topped with a tangy tomato-onion relish.

Ingredients

• 500 g Prawns
• 500 g Whole Farm Premium Bajra/Pearl Millets - 500 G
• - Mustard Seeds
• 500 ml Water
• 500 g Moong Dal
• - Coconut Oil
• 20G Curry Leaves
• - Onion
• 250g Green Chilli
• 250g Garlic
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 50 g Cumin Powder
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Heat 2 tablespoons of coconut oil in a rice cooker. Add mustard seeds and let them splutter. Then, add curry leaves, half the chopped onion, green chilies, and minced garlic. Sauté until the onions turn translucent.
2. Step 2: Add the soaked bajra, moong dal, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to coat the grains and dal with the spices.
3. Step 3: Add 500 ml water and close the rice cooker lid. Cook the bajra and moong dal mixture until soft and porridge-like in consistency, about 30 minutes.
4. Step 4: Meanwhile, heat the remaining 1 tablespoon of coconut oil in a pan. Add the remaining chopped onion and sauté until golden brown. Add the remaining tomato and cook until soft and mushy. Add tamarind pulp and salt to create a tangy relish. Set aside.
5. Step 5: Once the khichdi base is almost ready, add the prawns into the rice cooker. Stir well and allow the prawns to cook gently in the residual heat for 5-7 minutes until they turn pink and opaque.
6. Step 6: Garnish the khichdi with fresh coriander leaves and serve hot with the tomato-onion relish on the side.