Whole wheat and vegetable khichdi

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani, Heart recipe/low cholesterol recipe | Tags: , |

This dish is most suited to people having diabetes and high cholesterol, as rice has been replaced with whole wheat. This khichdi, spiced with a mixture of Indian spices, tastes best when served hot with a bowl of curds and Carrot Garlic Chutney.

Preparation Time : 15 mins.
Cooking Time : 15 mins.
Soaking Time : 6 to 8 hours.

Serves 4.

Ingredients
½ cup whole wheat (gehun)
½ cup moong dal (split green gram), soaked for 15 to 20 minutes
1 cup mixed vegetables (carrot, cauliflower, French beans, peas), diced
3 peppercorns
3 cloves (laung)
25 mm. (1″) stick cinnamon (dalchini)
1 bay leaf (tejpatta)
1 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
¼ cup onions, sliced
2 teaspoons chilli powder
1 teaspoon cumin (jeera) powder
2 teaspoons coriander (dhania) powder
a pinch turmeric powder (haldi)
1 teaspoon oil
salt to taste
Method
1. Wash and soak the whole wheat for 6 to 8 hours. Drain and discard the water.
2. Grind the whole wheat in a mixer to a coarse paste adding approx. ½ cup water. Keep aside.
3. Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon, bay leaf and cumin seeds and allow the cumin seeds to crackle.
4. Add the asafoetida, onions and cook till the onions turn translucent.
5. Add the vegetables and sauté for 2 to 3 minutes.
6. Add the ground wheat, moong dal, chilli powder, cumin powder, coriander powder, turmeric powder and salt and mix well.
7. Add 3½ cups water, mix well and allow the water to come to a boil.
8. Pressure cook the khichdi over a medium flame for 10 minutes.
9. Serve hot.

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