Makes about 2 small servings
- Sprinkle a pinch of salt over 1/2 cup of frozen peas-carrots and steam it in a steamer for 5 minutes & set aside
- Heat 3 tsp of olive oil (I use extra light) in a pan
- Temper the oil with 1 tsp of mustard seeds
- When the seeds splutter add 1/2 tsp of cumin seeds, 1/2 tsp of chana dhal, 1/2 tsp of urad dhal, 1 coarsely crushed garlic pod, 1 spring of curry leaves, and a pinch of hing
- Stir the contents once and add 1 tbsp of peanuts and 1 green chilly finely chopped
- Fry the peanuts for couple of minutes
- Add 1/4 red onion finely chopped
- Optional: Add 2 tsp of finely ground flaxseeds
- Add some salt and a pinch of turmeric
- Saute the onions till they turn translucent
- Add the steamed vegetables and saute the contents for couple more minutes
- Add 1 and 1/2 cup of water
- Adjust salt - it should be slightly salty
- Cover the pan and let the water come to a boil
- Toss in 1/2 cup of couscous
- Stir the contents well and cover the pan again
- Let it cook for 2 minutes on medium flame
- By now most of the water would be evaporated and craters will begin to form
- Switch off the flame and let it stand covered on stove for 3 more minutes
- Now remove the pan from the heat, leave it covered and undisturbed for 8 more minutes
- When it is time, gently fluff it with a fork till the grains separate
- Optional: You may drizzle few drops of lemon juice before serving
- Delicious and Nutritious CousCous Kichidi is ready to be served!
- Serve it hot or cold as is.. or with pickle or any gravy
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