Soothing & Savoury Galho: Naga-Style Khichdi
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Khichdi has always been associated with the idea of being the food you eat when under the weather or to soothe an upset stomach. It has been the go-to food associated with well-being and good health that everyone ranging from babies to adults can consume, without having to deprive themselves.

North Eastern cuisine in India features plenty of fermented vegetables and shoots, smoked meats and foraged greens that feature regularly in their day-to-day cooking. With little to no oil used in homestyle cooking, they use techniques like steaming, boiling and smoking along with fiery chillies and garlic to amplify the flavours. The Naga Galho is a native dish that can be made vegetarian or with meat, depending on your preferences. While traditional galho uses fermented soybeans and smoked beef or pork, you can skip them both altogether, if you prefer to make the dish without it. You can replace the red meats with bits of shredded chicken     or mutton, if needed.

Recipe:

Ingredients:

  • ¾ cup rice
  • 2 cups mixed leafy greens of your choice (spinach, mustard greens, amaranth)
  • 1 medium-sized tomato
  • 2 fresh red chillies
  • 4 cloves garlic
  • ½ cup smoked pork/shredded chicken
  • 1 tablespoon akhuni (fermented soybeans) [optional]
  • Salt to taste
  • 2 cups water

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Method:

  • Wash the rice thoroughly and soak in water for an hour. Smash the chillies and garlic into coarse shards and set aside.
  • In a pressure cooker, add the water, diced tomato, smashed chillies and garlic, soybean paste, meat of your choice, mixed greens and salt and stir to combine. Bring it to a slow simmer and add the drained rice in and allow it to boil for a couple of minutes.
  • Place the lid on the cooker and cook for 2-3 whistles, until everything is very soft. Remove the lid and check for seasoning and adjust, if needed. Serve hot.

Note: You can also skip the meat altogether and add a quarter cup of mixed vegetables or soya chunks instead. Shredded raw jackfruit that has been pre-cooked would also work well to mimic the texture of the pork and work as a plant-based replacement. This dish is entirely gluten free and dairy free.