Moongi khichdi from the Easy Indian Slow Cooker Cookbook by you know who, served with Sri Lankan style rainbow chard mellum.

9 comments,0 shares,4 likes
Matthew Doye
over 1 year

The khichdi was lovely thank you @Hari Ghotra, I'd never made it with moong dhal before. Must try your recipe for summer greens too.

Hari Ghotra
over 1 year

Thanks for sharing @Matthew Doye love the sound of the Mellum. I have a similar one on the website for Indian summer greens you may get want to look at. Your plate looks so healthy. How was the khichdi?

latif
over 1 year

Thanks @Matthew Doye! Have a nice Sunday!

Matthew Doye
over 1 year

@latif I used rapeseed oil for the khichdi as @harighotra suggests. This mellum doesn't need any oil at all.

latif
over 1 year

I don’t know whether you used vegetable oil for the cooking. In that case, it is definitely a very healthy vegan dish. Since my wife is the boss in the kitchen, I’ll ask her if she would like to try this wonderful combination. Many thanks for the advice @Matthew Doye

Matthew Doye
over 1 year

If you want to make this kind of mellum take about 100g washed leafy greens and a small red onion, slice both finely, and put in a pan on a low heat, you may need to add up to a tablespoon of water depending on how wet the leaves are after washing.
Next mix a quarter cup of dessicated coconut with a little ground turmeric, between a pinch and an eighth of a teaspoon according to taste, and pour this on top of the onion spinach mixture, don't mix it in yet, and cover the pan.
Once the greens have sweated down stir in the coconut to absorb the juices and serve.

Chard, spinach, bok choi, and similar leaves all work well. I've cooked this with watercress too, though I use about half as much. If you have fresh coconut wait until the leaves are cooked then before adding and mix straight away.

This really is a great way of serving greens, so quick and easy to do.

stripybag
over 1 year

I’ll reiterate what @boo said, looks great, must give it a try

boo
over 1 year

That looks great @Matthew Doye must be very tasteful!