Cracked Wheat and Lentil Risotto

I had sat staring at the picture of this recipe since last week. Last week things just got a little too hectic to post and then there was yesterday, which ideally might have been just the day to do this. The kids dance class got cancelled leaving me with a nice pocket of time. But, somehow I started and edged and hemmed and hawed. I was generally filled with a sense of melancholy possibly from everything around me about 9/11. Believe it or not, I do not watch TV, but still just the general sense of everything. The environment impacts us in many ways both good and bad, which is why it really is important for us to preserve this planet we like to call home.

Changing gears, we have had house guests for the past few weeks, and they shall be with us for a few more. This has been a good opportunity for me to revive some simpler classics that are mostly vegetarian since they are octo-vegetarian in their eating preferences. What was interesting is that the weekend I had made it we ended up with Jonathan who was working on our roof but happened to be intrigued by what I was cooking, so I asked him to join. The Indian table is that way, it is meant to be shared and enjoyed with company, this is why most of our food stretch comfortably. Jonathan love this very simple and rustic dish and observed how it was strange that it was not on most restaruant menus.

I have had students who often make the same observations. The truth is that a lot of the simple rustic homestyle classics never feature on restaurant menus since we feel that they are too simple to be called restaurant food but they are often true comfort food, nutritious and satisfying to the soul. A khichari is an example of this. They are lentil and grain risottos that often incorporate vegetables and are laced with spices and clarified butter making them a very satisfying and nutrious meal. This variation incorporates the spices from the western state of Gujarat which favors the lightly sweet tart combination and the use of cracked wheat and generous doses of beans, carrots and tomatoes. The vegetables used are flexible, this was what my backyard afforded for this simple recipe.

A pressure cooker is best for recipes such as this, but if you do not have one fret not, simply allow more time for the gentle dish to simmer to soft creamy perfection. The cracked wheat used in this recipe is of the fine variety and can be obtained at a local middle eastern or Indian store.

Cracked Wheat and Lentil Risotto

Prep Time: 20 minutes

Cook Time: 40 minutes using a pressure cooker or 2 hours on slow heat

Makes 6 generous servings

Ingredients

1 cup of split green lentils (sold as green mung dal)

4 cups of water (increase by two additional cups if not using a pressure cooker)

1/2 teaspoon turmeric

1 teaspoon salt

1 teaspoon sugar

4 ripe tomatoes, chopped

1/4 cup rice

1/2 cup fine cracked wheat

2 green chilies, finely chopped

1 cup finely chopped fresh green beans

3 carrots, peeled and diced

To temper and season

2 tablespoons ghee (clarified butter)

1 teaspoon cumin seeds

1 tablespoon fresh ginger root, peeled and grated

1 pod garlic, pressed

1 large lime

1/2 cup freshly minced cilantro

Method of Preparation

1. Place the lentils, water, turmeric, salt and sugar at the base of the pressure cooker.

2. Add in half the chopped tomatoes.

3. Mix the rice, cracked wheat and the green chilies and pressure cook the mixture for about 15 minutes. Alternately bring the mixture to a boil and cook stirring the mixture occasionally for about 1 hour and 15 minutes until a soft porridge like consistency is formed.

4. Remove the cover and add the remaining tomatoes, green beans and the carrots and simmer for about 25 minutes, until the mixture is soft and creamy and the vegetables are cooked but not mushy.

5. Heat the ghee and add the cumin seeds and wait for them to sizzle, add in the ginger and garlic and saute lightly.

6. Pour the seasoned butter over the lentil mixture and mix in gently.

7. Cut and squeeze in the lime juice and stir in the cilantro.

8. Cool a little and serve with your choice of Indian condiment.

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So tell me, what recipe would you like to see me feature?