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Saturday, 20 January 2018

Bhuna Oats Khichdi / Porridge


       
          This is a diabetic friendly recipe, which I prepared the same way as I cook Bengali Khichdi. The only difference is that I have replaced rice with oats. Oats is nutritious, low in cholesterol and wholesome. It contains fibre and is rich in antioxidants. 

          This healthy one-pot wonder can be relished with some begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal. So check for a step by step method with pictures to prepare it.





  • 1 cup oats, dry roasted
  • 1/2 cup split green gram (moong dal), dry roasted
  • 2 cups chopped potato, carrot, beans & cauliflower
  • 1/4 cup green peas (I used frozen Peas)
  • 3-4 tbsp. mustard oil
  • 1 tsp. cumin seeds 
  • 2 bay leaves
  • 2 dry red chilies
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 tsp. ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. garam masala powder
  • 8-10 almonds (opt)
  • 1 tsp. ghee





          Boil the roasted moong dal in 1 cup water for 4-5 whistles. Keep aside. Marinate the chopped veggies with a pinch of salt and turmeric powder.

          Heat 2 tbsp. oil and fry the marinated veggies in batches till light brown. Then pressure cook in 1 cup water for 1 whistle. Keep aside.

          Heat remaining oil and temper with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, ginger and cumin seeds. Saute for a few seconds.

          Now add the oats, all the dry spices and 2 cups water. Mix well and simmer on a low flame till it is cooked and slightly thick. 

          Add the boiled dal, boiled veggies, almonds, green peas and 1-2 cups water (depending on the consistency desired).

          Mix well. Cover and simmer for 2-3 minutes. Switch off the flame and drizzle some ghee over it. 

          Serve with begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal. 




                     Heat 2 tbsp. oil and fry the marinated veggies in batches till light brown. 




                               Then pressure cook in 1 cup water for 1 whistle. Keep aside.




                       Boil the roasted moong dal in 1 cup water for 4-5 whistles. Keep aside. 




                  Heat remaining oil & temper with dry red chilies, bay leaves, cinnamon, 
                  cardamoms, cloves, ginger and cumin seeds. Saute for a few seconds.



                               Now add the oats, 




 all the dry spices 



and 2 cups water. Mix well and simmer on a low flame till it is cooked.






                   Add the boiled dal, boiled veggies, almonds, green peas and 1-2 cups water 
                   (depending on the consistency desired).



                   Mix well. Cover & simmer for 2-3 minutes. Switch off the flame and drizzle
                   some ghee over it. 



                      Serve with begun bhaja (eggplant fry), fried red chilies, any side dish and
                      lime wedges for a soul satisfying meal. 











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