Pakhala Bhaat

Ingredients

• 2 cups Cooked rice, preferably a day old
• 3–4 cups Water, boiled and cooled to room temperature
• ½ cup (optional) Curd
• 1–2 Green chillies, slit
• ½ tsp Ginger, grated
• to taste Salt
• ¼ tsp MSG, dissolved in water
• 1 tbsp Roasted, powdered badi
• 1 strip Kombu
• 1 tbsp, for raw drizzle Mustard oil
• ½ tsp Black salt
• for garnish Fried or roasted badi chura
• as required Fermented mustard greens (Indian Gundruk)
• as required Parmesan shavings

Method of Preparation

Chef Ajay Chopra

1. Ferment the Base

   Place the cooked rice in an earthen or clay pot. Add enough water to submerge the rice. Add the slit green chilli, ginger and kombu. Cover and allow to ferment at room temperature for 8–12 hours or overnight.

2. Season and Serve

   Before serving, stir in salt, black salt and MSG. Mix in the curd, if using, for a creamier Pakhala. Add the roasted badi powder and stir well. Drizzle with raw mustard oil and top with Gundruk, badi chura and Parmesan shavings. Serve chilled.