Whole wheat and vegetable khichdi
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.
||Wash and soak the whole wheat for 6 to 8 hours. Drain and discard the water.
||Grind the whole wheat in a mixer to a coarse paste adding approx. ½ cup water. Keep aside.
||Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon, bay leaf and cumin seeds and allow the cumin seeds to crackle.
||Add the asafoetida, onions and cook till the onions turn translucent.
||Add the vegetables and sauté for 2 to 3 minutes.
||Add the ground wheat, moong dal, chilli powder, cumin powder, coriander powder, turmeric powder and salt and mix well.
||Add 3½ cups water, mix well and allow the water to come to a boil.
||Pressure cook the khichdi over a medium flame for 10 minutes.
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