Wheat Vegetable Khichdi
Ingredients
• ½ cup whole wheat (gehun), soaked for 6 hours and drained
• ½ cup yellow moong dal (split yellow gram), soaked for 15 to 20 minutes and drained
• 1 tsp oil
• 2 to 3 peppercorns (kalimirch)
• 2 cloves (laung/lavang)
• 1 stick of cinnamon (dalchini)
• 1 tsp cumin seeds (jeera)
• A pinch of asafoetida (hing)
• ¼ cup thinly sliced onions
• 1 cup mixed vegetables (french beans, carrots and green peas)
• Salt to taste
• ½ tsp turmeric powder (haldi)
• 1½ tsp chilli powder
• 1½ tsp coriander-cumin seed (dhania-jeera) powder
• 1 tbsp finely chopped coriander (dhania) to garnish
• Fresh yoghurt to serve
Method
• Blend the whole wheat in a mixer to a coarse paste, using approximately half a cup of water. Keep aside.
• Heat the oil in a pressure cooker and add the peppercorns, cloves, cinnamon stick and cumin seeds.
• When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds.
• Add the onions and sauté on a medium flame for 1 or 2 minutes.
• Add the mixed vegetables and sauté on a medium flame for 2 or 3 minutes.
• Add the ground wheat paste and moong dal, mix well and sauté on a medium flame for 1 more minute.
• Add the salt, turmeric powder, chilli powder, coriander-cumin seed powder and 3 cups of water. Mix well and pressure cook for 3 whistles.
• Allow the steam to escape before opening the lid.
• Garnish with coriander and serve immediately with fresh yoghurt.
• ½ cup whole wheat (gehun), soaked for 6 hours and drained
• ½ cup yellow moong dal (split yellow gram), soaked for 15 to 20 minutes and drained
• 1 tsp oil
• 2 to 3 peppercorns (kalimirch)
• 2 cloves (laung/lavang)
• 1 stick of cinnamon (dalchini)
• 1 tsp cumin seeds (jeera)
• A pinch of asafoetida (hing)
• ¼ cup thinly sliced onions
• 1 cup mixed vegetables (french beans, carrots and green peas)
• Salt to taste
• ½ tsp turmeric powder (haldi)
• 1½ tsp chilli powder
• 1½ tsp coriander-cumin seed (dhania-jeera) powder
• 1 tbsp finely chopped coriander (dhania) to garnish
• Fresh yoghurt to serve
Method
• Blend the whole wheat in a mixer to a coarse paste, using approximately half a cup of water. Keep aside.
• Heat the oil in a pressure cooker and add the peppercorns, cloves, cinnamon stick and cumin seeds.
• When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds.
• Add the onions and sauté on a medium flame for 1 or 2 minutes.
• Add the mixed vegetables and sauté on a medium flame for 2 or 3 minutes.
• Add the ground wheat paste and moong dal, mix well and sauté on a medium flame for 1 more minute.
• Add the salt, turmeric powder, chilli powder, coriander-cumin seed powder and 3 cups of water. Mix well and pressure cook for 3 whistles.
• Allow the steam to escape before opening the lid.
• Garnish with coriander and serve immediately with fresh yoghurt.
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