Khichadi is a one-pot meal authentically made with rice, mung dal, vegetables, and spices. It’s quick, delicious, and keeps one full for a long time! This recipe is a slight twist to the original and uses broken wheat instead of rice – very useful when you are bored of eating rice yet want a warm bowl of khichadi. I usually make this once and eat it for both lunch and dinner with a side of plain yogurt. So so delicious!
Broken wheat khichadi
- 100 gm broken wheat (rinsed)
- 40 gm split mung dal (rinsed)
- 2 tbsp sunflower oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 5-6 curry leaves
- hing (a pinch)
- ½ tsp minced ginger
- 2 dried red chili (slit into halves)
- 2 cloves garlic (optional)
- 1 small red onion (chopped)
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 150 gm green peas (frozen or fresh)
- 1 small potato (skin-peeled & diced)
- 200 gm diced carrot
- 400 ml water
- salt to taste
- cilantro (chopped)
- ghee (optional)
Rinse broken wheat and split moong dal thoroughly in cold running water 2-3 times and keep aside.
Heat oil in a pressure cooker on low heat.
Add mustard and cumin seeds, and allow them to pop & sizzle.
Add onion and sauté until translucent.
Add turmeric and red chili powder, and sauté on low heat for 10 seconds.
Add all the vegetables – green peas, potato, and carrot, plus salt and sauté for a minute.
Transfer rinsed broken wheat and moong dal into the cooker, sauté for 30 seconds, and pour water.
Lastly, add cilantro and allow the water to come to a boil.
Close the cooker lid and pressure cook until 3 whistles on medium heat.
Turn off and allow the pressure to release naturally. Then give the khichadi a good mix. Check the consistency and adjust if necessary. And taste for salt and adjust that too if necessary.
Serve warm and delicious khichadi with a tbsp of ghee on top. Enjoy!
Swaadista 
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