Whether you have high blood pressure or not, this recipe holds the health factor in high standards. With wholewheat, moong dal, mixed veggies and flavoured with spices, this khichdi is also low-cal. All goodness have been packed into this single recipe that we are sharing with you.
Ingredients:
1/2 cup whole wheat , soaked for 6 hours and drained
1/2 cup moong dal , soaked for 15 to 20 minutes and drained
1 tsp oil
2 to 3 peppercorns
2 cloves
25 mm stick cinnamon
1 tsp cumin seeds
a pinch asafoetida
1/4 cup onions, thinly sliced
1 cup mixed vegetables (french beans, carrots and green peas)
Salt to taste
1/2 tsp turmeric powder
1 1/2 tsp chilli powder
1 1/2 tsp coriander-cumin powder
For the garnish:
1 tbsp finely chopped coriander
For serving
Fresh curd
Method:
- Blend the whole wheat in a mixer to a coarse paste using approx. ½ of cup water. Keep aside.
- Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon 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 to 2 minutes.
- Add the mixed vegetables and sauté on a medium flame for another 2 to 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 seeds 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 curd.
Recipe Courtesy: TarlaDalal.com
Image Courtesy: Shutterstock
(Image used for representational purpose only)
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