Powered by IP2Location.com

Wednesday, July 25, 2007

Rice porridge and Pigeon peas

This is my all time favorite food. When I am a little low on energy and need a break from all the spicy and oily food, I make this. I know the name sounds too fancy but it is a very simple Jain Gujarati dish, that we make quite often. We call this Ghensh and Tuvar in Gujarati. I don't know what it is called in Hindi and whether other people except Gujaratis make this or not.
Do you see the ghee floating around the sides?


For the Rice porridge (Ghensh)
You will need:

1 cup rice (I use a mix of jasmine and basmati rice) makes it so fragrant
salt to taste
Plenty of water to cook the rice to porridge consistency, about 4 cups or more
1 cup yogurt (should be sour)
Wash and soak the rice for half hour. Now bring the water to boil and add salt to it.
Add the rice and cook it for about 20 minutes till its fully cooked, now whisk the yogurt and add it to the rice and whisk the rice vigorously to get the yogurt incorporated. Do this as soon as you add yogurt, or else the yogurt will curdle. Simmer on low for about 10 minutes and the porridge is ready. Some people eat this with milk. I eat this with little ghee added to the porridge and then the tuvar.
For the Pigeon peas (tuvar)

For the pigeon peas you have to use the dry peas and cook it in pressure cooker. I am not sure whether you get canned pigeon peas. The ones that you get in can are the fresh green ones so the only option is to use the whole dry pigeon peas.

Soak the pigeon peas overnight and pressure cook it adding salt for 6-7 whistles. Yes it takes longer for the whole tuvar to cook.

1 cup dry whole pigeon peas cooked
1 tbsp oil
1/4 tsp haldi
1/4 tsp chili powder
1 tbsp dhania powder
a pinch of hing
salt to taste

you can adjust the spicyness and salt according to your taste
Heat the oil and add hing and then add rest of the masalas and little water just about a tsp and then add the cooked pigeon peas and stir and simmer for about 5-10 minutes.
Serve it with the Rice porridge.

10 comments:

Suganya said...

Wont yogurt curdle when added to the hot rice?

Asha said...

Perfect balance of carb and protein!! Looks good:)

Foodie said...

Suganya,

I have mentioned in the recipe that as soon as you add yogurt to the hot rice whisk it vigorously to avoid curdling the yogurt and that is the trick to get white smooth porridge.

Poonam said...

Nice Recipe!...new to your site..

archana said...

I liked the recipe and must be tasting gr8 when eaten hot hot. We do not get whole tuvar so I plan to substitute it with kala chana :)

Foodie said...

Archana,
Yes I do that too. You can substitute kala chana (black chickpeas) for tuvar. Equally tastes good.

trupti said...

kem cho tamey??? Bahu vakhat thai gayo apde vaat thai...hun bahuj busy thai gayi chu...

Aa ghensh ni recipe bau saras che...mara beu chokraone toh bahu bhavse.

hugs, trupti

bee said...

pintoo, have you tried this with teh frozen tuvar lilva? have enver tried whole tuvar, but i'm guessing i must be nutty and delicious.

Kajal said...

Hi Pintoo,

This is new for me Rice with curd and called it porridge. Its looks yummy with Pigeon Peas.....thanks for sharing new recipe.:)

Rachna said...

hmm again new for me... never seen whole tuvar...