The green garlic used in this recipe was homegrown
Yesterday was my best friend Sangita's birthday. I had invited her family over for dinner and one of the things I made was a variation of this Khichadi. Yesterday it wasn't Khichadi but took the avatar of risotto with cheese and a bit of cream in it. This one is surely an Indian khichadi. It is a simple wholesome dish with the garlic and pumpkin making it delectable.
The flavor profile is clean and uncomplex. The creaminess makes is so very comforting that a warm bowl guarantees that you will make it on those days when its cold and you would like to meditate over it, almost!
So get going if you are tempted to cook right away.
1/4 kg pumpkin / bhopla
1/2 cup small grained rice.
4 cups water.
1 tablespoon ghee
1 small bunch of green garlic, about 10 cloves with greens
salt to taste
In a pressure cooker measure out the rice. Wash and drain. Peel the pumpkin and chop into large chunks. Add salt to taste. Top up with water and close the lid. Allow 4-5 whistles to get mushy cook rice.
Cool the cooker and then open the lid. Mash the rice and pumpkin with a ladle to gooey consistency.
In a tadka bowl heat ghee and add chopped green garlic to it and tip off into the mushy rice and pumpkin khichadi. Mix well.
Enjoy the pumpkin khichadi with some crunchy munchies. It tastes awesome.