Whole Wheat Khichadi
Khichadi is one of my favourite dishes. We generally make Khichadi with Rava. Wheat Rava lends itself very well to this dish. Combine it with Carrot Chutney, and ....
I found this combination in a TD book. It intigued me. I was skeptical about the Carrot Chutney - on the contrary, it was utterly delicious.
Wheat Rava – ¾ cup
Moong Dal – ½ cup
Mixed Vegetables – 1 cup
Oil – 1 Tbsp
Cloves - 2
Cinnamon – 1
Peppercorns – 4
Cumin – 1 tsp
Asafoetida – 1 pinch
Onion – 1, sliced
Turmeric Pd – 1 pinch
Chilli Pd – 2 tsp
Roasted Jeera Pd – 1 tsp
Dhaniya Pd – 2 tsp
Salt to taste
Dry roast the cloves, cinnamon, cumin and peppercorns and crush coarsely.
Wash and soak the wheat and moong dal. Cut the vegetables into cubes.
Heat oil and add the crushed spices, asafoetida and then the onions.
Add the vegetables and turmeric pd. Sauté for 3 minutes and then add the soaked wheat-moong.
Add 2½ cups of hot water and mix well. Add salt to taste.
Pressure cook for 2 whistles. Simmer for 3 minutes. Take off heat and open after pressure subsides.
Serve hot garnished with coriander leaves with Kadi or Carrot Chutney.