A wonderful combination of taste and health
The uniqueness of Khato Lot is that the grains used in it make it even more nutritious. To prepare it, equal amounts (about a quarter cup each) of whole green mung beans, yellow mung beans, and rice are thoroughly washed and prepared.
Then, they’re roasted in a pan without oil until all the moisture is removed. Once the mixture cools, it’s ground into a fine powder in a mixer, giving the dish a rich texture.
How to make the tadka and buttermilk mixture
Tempering and buttermilk mixture
This recipe, similar in appearance to ‘Khichu’, offers a unique experience of sweet, sour, and spicy flavors. The next step involves mixing half a cup of yogurt with two glasses of water to make thin buttermilk. Meanwhile, peanut oil is heated in a pan and tempered with mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves. Green chilies and ginger paste are added to enhance the flavor. Once the aroma of the tempering is released, turmeric and white sesame seeds are added to make it even more delicious.
The real taste comes from slow cooking.
The real taste is prepared by cooking on low flame
Once the tempering is ready, coarsely ground roasted lentils and rice are added and roasted for two minutes. Buttermilk is then slowly added, stirring constantly to prevent lumps from forming. When the mixture thickens, salt is added to taste. Once cooked, it is served hot, topped with pickle masala, peanut oil, and finely chopped coriander. This combination of yogurt and lentils and rice is a great option during the rainy season.