Shroom & Green Bean Khichdi spiked with Rosemary & Thyme

So recently I’ve been watching Hell’s Kitchen as it’s now available to watch on Netflix. Hell’s Kitchen is my guilty pleasure, perhaps it’s my alter ego, don’t get me wrong I don’t use strong language in my personal life and don’t encourage it at all, but it’s just something about Gordon Ramsey calling someone a “Donkey” and asking multiple times “Where’s the Risotto, Scallops, or Meat” it’s just highly entertaining to watch, what doesn’t help is that as I’m a Vegan and I get really hungry whilst watching!
So, anyway, this dish, I thought why not be brave and do something totally insane? Get a classic Gujarati Dish and mix it up a bit. The result? It’s so delicious, highly recommend it if you want something a little different. Plus it being a Pressure Cooker meal, makes life a lot easier. You just pop everything in and keep your ears peeled for a number of whistles and just like that your dish is ready in a jiffy.

The What:

Wash everything in a bowl in a couple of changes of Water until the Water isn’t cloudy and soak for half an hour to an hour

  • Handful of Green Beans roughly chopped
  • Handful of Brown Mushrooms (use any Meaty Mushrooms) Sliced
  • Handful of Coriander finely chopped (keep some finely cut stalks aside)
  • 2 Tbsp Coconut Oil
  • 1/2 Tsp Cumin
  • 1/4 Tsp Asafoetida
  • 1/4 – 1/2 Tsp Dried Rosemary
  • 1/4 – 1/2 Tsp Dried Thyme
  • 1 Tsp Garlic minced
  • 1/4 Tsp Turmeric Powder
  • 1 – 2 Tsp Coriander & Cumin Powder
  • Black Pepper To Taste
  • Salt To Taste
  • Pinch of Sugar (optional)
  • Lemon Juice (optional)
  • Red Chilli Powder/ Minced Green Chillies (optional)
  • 2 Cups of Water

The How:

  • Heat Oil in a Pressure Cooker.
  • Once Oil is hot add in the Cumin Seeds, Asafoetida & Coriander Stalks, give it a little mix and let it cook for about 30 seconds.
  • Now add the Garlic and Herbs, cook everything until the raw smell of Garlic goes away.
  • Go ahead and add the sliced Mushrooms, Green Beans a pinch of Salt and Pepper.
  • Cook for about 5-10 minutes until the Mushroom doesn’t release water and then evaporates, keep stirring, and make sure they don’t burn.
  • Once the Mushrooms have gone through the process and have gone dry add in the Rice and Lentils.
  • Give everything a good mix and add in the Turmeric, Coriander & Cumin Powder. Once everything is well incorporated add in the Water. Mix everything well and add in Salt to suit your pallet. Give the Water a taste, this is the point where you can add whatever is lacking. Be it a pinch of Sugar, more Garlic, a little bit of Lemon Juice, perhaps some Chilli.
  • Close the Pressure Cooker and wait for 3-4 whistles om high heat.
  • Let the Pressure release naturally, or use a Spoon, add in the Coriander and there you have it.

It’s ready to Eat, Share and Enjoy.

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