ASHURA – PORRIDGE OF PLENTY by Chef Roopa Nabar from TTK Prestige

Ingredients:

1 cup dalia (wheat rawa)

¼ cup rice washed and drained

½ cup chick peas

½ cup white beans

½ cup raisins

½ cup chopped dried figs & apricots

1 tablespoon lemon zest

1 ½ cup sugar

½ tsp cinnamon powder

¼ cup pomegranate pearls

Method:

· Soak dalia, beans, chick peas and raisins in separate bowls for 6 hours

· In a Prestige Durastone Kadai drain the dalia and cook with 4 cups water for half an hour on low flame till tender.

· In another similar kadai cook the beans and chick peas for 20 minutes till they go soft.

· Add the rice to cooking dalia, add 2 cups water and cook on low flame for 10 minutes till it becomes tender and the mixture becomes creamy.

· Add sugar to this cooking mixture and add cooked beans and chick peas.

Mix well adjust water if too thick and cook further for 5 minutes.

· Add lemon zests, raisins, figs and apricots and cook further for 5 minutes till it becomes thick like a porridge consistency.

· Remove from heat, pour into individual servings and chill.

· To serve sprinkle cinnamon powder and pomegranate pearls.

Preparation time: 1 hour

Cooking time: 1hour 45 minutes

Serves: 4

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