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.
To make the strawberry puree, blend together - 2 cups of fresh or frozen California strawberries, 1 tbsp honey, and the juice of one lime. You can store this in the fridge for 3-5 days.
Chef Rehana Parveen, an Indian pastry chef with a deep-rooted passion for desserts, began her culinary journey after transitioning from finance. She started as a management trainee at Holiday Inn Goa under Chef Ranjeet Pandey and quickly excelled in the pastry department.
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