Black Rice Khichdi with Watermelon Salsa

Method

1. Heat olive oil in a non-stick pan, add cumin seeds and ginger and saute till cumin changes colour.
2. Slit green chillies and add along with curry leaves, turmeric powder, chilli powder and onions and saute for 2 minutes.
3. Add black rice, green gram and salt and mix well. Add cooking liquid and stir. Chop coriander sprigs and add. Reserve the spring onion greens and slice the bulb into batons, add to the pan and mix. Cook for 5-10 minutes or till the liquid dries up a little.
4. To make the salsa, chop watermelon and transfer into a bowl. Add tomato and torn basil leaves.
5. Add coriander leaves, salt and crushed peppercorns and mix. Chop spring onion bulb and add along with olive oil, chaat masala and lemon juice.
6. Grate in the cinnamon. Finely chop green chilli and add. Mix well and transfer into a serving bowl.
7. Transfer the black rice khichdi in another serving bowl.
8. Chop the reserved spring onion greens and sprinkle over the khichdi and salsa. Garnish with micro greens and serve.

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