The Arch Way: Restaurants + Recipes #archEATS

My mom always said cooking is an art form. It takes a level of creativity, dedication and passion to beautifully carve out that simple meal. I love to try new cuisines and explore new recipes! So, I figured why not share my love of eating and cooking with a few, fun recipes! Feel free to share your favorite restaurants and dishes with me and use the hasthag #archEATS


Vegetable Kichidi (Vegetables with Lentils/Rice)

INGREDIENTS:

1/2 cup of daal (masoor or mung)

1/2 cup of rice (white or brown)

2 cups of vegetables (potatoes, onion, carrot, beans, peas)

2 green chillies

1 tsp grated ginger

4 garlic cloves

2 tsp oil

1 tsp asofoetida/hing

1 tsp salt

1 tsp paprika

1 tsp turmeric

1 tsp jeera/cumin seeds

1 tsp black pepper corn seeds

Cilantro for garnish

 

PREP WORK:
1. soak rice (1/2 cup), soak pink masoor daal or mung daal (1/2 cup) with water (2-2.5 cups of water)
2. dice up vegetables (1 potato, 1/2 onion, 1/4 cabbage, 1/4 carrot, 1/4 beans) — you can also use peas, tomatoes or paneer
3. cut up 2 green chillies, a small piece of ginger grated and 3-4 garlic cloves diced

LIGHTLY COOK
4. in a sauce pan, toss 2-3 spoons of oil with jeera and black pepper corns
5. once it crackles, add chilli, ginger, garlic and lightly sautee
6. add 1 spoon of turmeric powder, 1 spoon asofoetida/hing, 1 spoon salt, 1 spoon paprika
7. add all the vegetable mixture and a little water
8. lightly cook for 2 minutes

PRESSURE COOK
9. use a pressure cooker or instant pot to add the rice/daal mixture with double water amount
(the more water you use the more lighter and soup like your entree will be)
10. add in the vegetable mixture and cook for 15 minutes
11. garnish with ghee, cilantro and serve with a tomato/onion raita