Ingredients:
6 tablespoons Desi Ghee
2 pinches of Asafoetida (Hing)
1 teaspoon Cumin Seeds
2 tablespoons Ginger, minced
2 tablespoons Green Chili, chopped
10-12 Curry Leaves
½ teaspoon Turmeric Powder
½ teaspoon Red Chili Powder
1 teaspoon Cumin Powder
1/2 cup Pearl Barley
1 cup Pearl Millet (Bajra)
½ cup Sorghum (Jowar) ½ cup Moong Dal
½ cup Black Rice
1 tablespoon Salt
12 cups of Water
Directions:
1. Prep: In three separate bowls, wash and soak bajra for at least 8 hours; jowar, moong dal, and pearl barley for 30 minutes before cooking.
2. In a kadhai, heat 2 tablespoons of desi ghee. Once hot, add hing, cumin seeds, and curry leaves. Let them crackle for 30 seconds. Add minced ginger and green chilies, sautéing for a minute.
3. Stir in turmeric, red chili powder, and cumin powder.
4. Add the soaked grains, dal, and rice, mixing well. Pour the water and salt.
5. Cook on low heat until everything is soft, stirring occasionally. Drizzle with remaining ghee before serving.
A truly unique dish which is a must try bursting with the crunchiness of papadums and flavourful spices it won't fail to impress your family and friends.
With almost 23 years in the culinary field, he began at IIAS Darjeeling, later joining Carlson Rezidor. Specializing in Indian cuisine and boasting diverse kitchen skills, he's worked with renowned hotel chains like RHG, ITC, and Radisson.
Try this South Asian spin on seafood. The dish is bursting with flavour and spices and your family and friends will want to make this recipe over and over again.
