Ingredients with Measurements:
- 1 cup of rice
- 1/2 cup of urad dal (split black gram)
- 1/2 cup of toor dal (split pigeon peas)
- 1/2 cup of moong dal (split green gram)
- 1/2 cup of chana dal (split chickpeas)
- 1/2 cup of masoor dal (red lentils)
- 1/2 cup of horse gram
- 1/2 cup of pearl millet flour
- 1/2 cup of buttermilk
- Salt to taste
- Water as needed
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Rinse the rice and dals in water and soak them together in a large pot for at least 4 hours or overnight.
2. Rinse the horse gram and soak it in water for at least 4 hours or overnight.
3. Drain the water from the rice and dals and grind them in a blender or food processor until they form a coarse paste.
4. Drain the water from the horse gram and add it to the pot with the rice and dal paste.
5. Add enough water to the pot to cover the mixture and stir well.
6. Cover the pot with a lid and let it ferment for at least 8 hours or overnight.
7. After fermentation, add the pearl millet flour and buttermilk to the pot and stir well.
8. Add salt to taste and enough water to achieve the desired consistency.
9. Bring the mixture to a boil over medium heat, stirring constantly to prevent lumps.
10. Reduce the heat to low and let the koozh simmer for about 30 minutes, stirring occasionally, until it thickens.
11. Serve hot or cold.
- Time:
Preparation time: 4-12 hours (depending on soaking and fermentation time)
- Cooking time: 30 minutes
Temperature:
- Medium heat for boiling, low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 2g
- Carbohydrates: 67g
- Protein: 19g
- Fiber: 16g
Substitutions for ingredients:
- Instead of pearl millet flour, you can use any other gluten-free flour such as sorghum flour or corn flour.
- Instead of buttermilk, you can use yogurt or sour cream.
Variations:
- You can add chopped vegetables such as onions, tomatoes, and cucumber to the koozh for extra flavor and nutrition.
- You can also add spices such as cumin, coriander, and chili powder to the koozh for a spicy kick.
Tips and tricks:
- Make sure to rinse the rice and dals thoroughly before soaking to remove any dirt or debris.
- Use a large pot to allow room for the mixture to ferment and expand.
- Stir the koozh frequently during the boiling and simmering process to prevent lumps and ensure even cooking.
Storage instructions:
- Store leftover koozh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the koozh in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the koozh in individual bowls or cups.
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Koozh with lentils pairs well with spicy Indian curries or chutneys.
Suggested side dishes:
- Serve with papadums or naan bread for a complete meal.
Troubleshooting advice:
- If the koozh is too thick, add more water to achieve the desired consistency.
- If the koozh is too thin, add more pearl millet flour to thicken it.
Food safety advice:
- Make sure to rinse all ingredients thoroughly before using.
- Store leftover koozh in the refrigerator and consume within 3 days.
Food history:
- Koozh is a traditional South Indian dish that has been consumed for centuries. It is a popular summer food that is believed to have cooling properties.
Flavor profiles:
- Koozh with lentils has a mild, earthy flavor with a slightly sour taste from the fermentation process.
Serving suggestions:
- Serve koozh with lentils as a main dish or as a refreshing snack on a hot day.
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Region: Indian