Moong dal and daliya khichdi
A very comforting and healthy bulgar wheat and lentil preparation, that is loaded with vegetables and packed with health. A great work day lunch idea that will fill you up without making you feel very heavy
Equipment
- Pressure cooker
Ingredients
- ½ cup moong dal petit yellow lentils
- ½ cup daliya bulgar wheat/cracked wheat
- 1 tbsp ginger freshly grated
- 1 cup mixed vegetables (carrots, beans, peas, corn) finely chopped
- 1 tsp turmeric powder
- ½ tsp coriander powder
- 1 tsp cumin seeds
- 1 dried red chili
- 2-3 fresh chilis optional
- 1 tsp black peppercorns
- 1 bay leaf
- 2 tbsp ghee use oil for a vegan option
- 2½ cups water
- salt to taste
Instructions
- Wash the moong dal and daliya throughly 2-3 times and soak them in water for 15 minutes
- Heat the ghee in the pressure cooker itself, once it melts add the bay leaf, peppercorns, dried chili, cumin seeds and the ginger
- Sautee´ for couple minutes and then add the vegetables along with the chilis (if using)
- Mix well and then add in the drained dal and daliya along with the salt, coriander powder and turmeric powder. Stir and mix well
- Now add the water give it a good mix, cover and cook over medium heat until the dal and daliya are well cooked
- Drizzle some more ghee and serve the healthy and yummy moong dal and daliya khichdi with raita and some salad. Enjoy!
Notes
- If you do not have a pressure cooker, you can make the khichdi even in a shallow cooking pot. It will take you slightly longer in this case
- You may use any vegetables of your choice. Some other options are potatoes, onions, cauliflower, broccoli etc. Chilis are optional
- If you'd like your khichdi to be more watery, increase the amount of water for cooking
- 1 cup = 250 millilitre
- tsp - teaspoon
- tbsp - tablespoon