This is a Mughal influenced dish kind of like a kichadi and there are several variations. This is my take and is more of a rice salad than a kichadi. It is really easy to put together and the perfect one pot dish. The meaning of qabooli means acceptable or palatable and this dish certainly lives up to that expectation. Another easy and tasty one pot dish!
Qabooli
INGREDIENTS
250g Basmati rice
400g tinned brown lentils, drained and rinsed well
400g tinned Beluga lentils, drained and rinsed well
I love pumpkin – they are so versatile. Suitable for sweet or savoury dishes and lends well to all manner of cuisines and cooking methods. There are a few months during summer when pumpkins are in short supply and I do miss them. Pumpkins have become one of my staples that I buy each week.
This is one of my mum’s recipes.
Pumpkin raita
INGREDIENTS
2 cups plain natural yoghurt (Greek style)
200g pumpkin, peeled and grated
1 tablespoons ghee
1 teaspoon cumin seeds
1-2 green chillies, chopped
2 tablespoons desiccated coconut threads
1 tablespoon vegetable oil
½ teaspoon mustard seeds
1 dried red chilli halved
½ teaspoon urad dhal (optional)
10-12 curry leaves (optional)
Salt to taste
METHOD
In a small fry pan, toast the cumin seeds. Place the toasted cumin seeds, green chillies and desiccated coconut in a spice grinder and blend to a fine powder. Mix this spice powder into the yoghurt, season with salt and whisk until smooth and creamy.
Heat the ghee in a fry pan and gently fry the grated pumpkin on medium heat for 8-10 minutes. Once cool, mix it in with the yoghurt.
Heat the oil in a small sauce pan. Add the urad dhal if using and let it become light brown. Now throw in the red chilli, followed by mustard seeds. Stir well with a spoon. When the mustard seeds start popping, add the curry leaves if using and remove from heat.
Pour the seasoning over the raita. Serve with rice and dhal as a side dish or to accompany parathas.
