Dalia Vegetable Khichdi (Broken Wheat Veggie Porridge)

 

            Looking for a quick meal that is both healthy and nutritious? Then try out this Khichdi (Porridge) prepared with Dalia (broken wheat) & roasted moong dal. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for a simple and a light meal.

          

          This yummy piping hot khichdi can also be enjoyed for breakfast, brunch or tiffin. It goes well with pickles, papad or raita. Vegetables, may or may not be added. Apart from the veggies I have used in this recipe, you can add capsicum, cauliflower, tomatoes, etc. 

          This khichdi can be served as an evening snack or after school snack. Choice is yours. It is great for young and old alike as it gets easily digested. So get going and surprise your loved ones with this simple and easy recipe by following the step by step pictorial guide to prepare it. 

• 1/2 cup dalia, soaked overnight
• 1/4 cup moong dal (split green gram lentil), soaked overnight
• 3 cups water
• 1 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies. chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/4 cup French beans, chopped
• 1/4 cup carrots, chopped
• 1/4 cup green peas
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped

         Pressure cook the soaked dalia and moong dal in 3 cups water for 5-6 whistles.

         Heat oil and ghee in a pan. Temper with mustard seeds, cumin seeds and dry red chili. Sauté for a few seconds.

         Add the onion, ginger, garlic, green chilies, asafoetida and curry leaves. Sauté till they turn light brown.

         Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder and coriander powder. Sprinkle some water and cook, covered, till the veggies are soft.

         Then add the cooked dalia and salt to taste. Mix well and adjust the consistency. Simmer for 2-3 minutes. 

         Garnish with coriander leaves and serve hot with pickle, raita or papad for a great comfort meal. 

         

                   Soak the dalia and the moong dal overnight.

 Pressure cook the soaked dalia & moong dal in 3 cups water for 5-6 whistles.

Heat oil & ghee in a pan. Temper with mustard seeds, cumin seeds & dry red chili. Sauté for a few seconds.

Add the onion, ginger, garlic, green chilies, asafoetida & curry leaves. Sauté till they turn light brown.

Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder & coriander powder. Sprinkle some water & cook, covered, till the veggies are soft.

Then add the cooked dalia & salt to taste. Mix well & adjust the consistency. Simmer for 2-3 minutes. 

                    When done, garnish with coriander leaves.

         

            Serve hot with pickle, raita or papad for a great comfort meal. 

Black Rice Pongal / Porridge (Kavuni Arisi Pongal - South Indian style)

 

           Pongal is a very popular and a wholesome South Indian breakfast, traditionally prepared with rice and split green gram. So give a healthy twist to the usual pongal by substituting it with black rice and enjoy it guilt free. Both healthy and nutritious, it is diabetic friendly too. It is also easy to prepare and hassle free. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with coconut chutney, pickles, papad, fryums or idli podi. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. Do check out the step by step pictorial recipe to prepare it.

    

           Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. Black rice is a great substitute to white rice and is highly recommended in our daily diet.

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from pongal, uttapams, dosa, idli and paniyaram also can be made. 

• 1/3 cup broken black rice
• 1/4 cup split moong dal, dry roasted
• salt to taste
• 2 tbsp. + 1 tsp. ghee
• 1/2 tsp. mustard seed
• 3-4 dry red chilies
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tsp. urad dal
• 8-10 whole peppercorns
• 10-15 cashew nuts 
• 1/4 tsp. asafoetida
• 1 tbsp. coriander leaves 

         Soak the black rice and dal overnight and then pressure cook along with salt to taste, 1 tsp. ghee and 2 cups water for 5-6 whistles. It should be soft and mushy. Rest for 20-25 minutes before opening the lid. 

          Heat ghee in a pan and temper with mustard seeds, dry red chilies, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled black rice-dal and mix well. Garnish with coriander leaves and serve hot with coconut chutney, pickles, papad, fryums or idli podi.

                                 Soak the black rice & dal overnight.

                         Pressure cook along with salt to taste, 1 tsp. ghee & 2 cups water for 

                         5-6 whistles. 

                                  It should be soft and mushy.

                       Heat oil in a pan & temper with mustard seeds, whole dry red chilies, 

                       urad dal, ginger, peppercorns, curry leaves, asafoetida & cashew nuts. 

                       Sauté for a minute or till the urad dal & cashew nuts changes colour.

Pour it over the boiled black rice-dal and mix well. 

                        Garnish with coriander leaves & serve with coconut chutney, pickles,

                        papad, fryums or idli podi.

Foxtail Millet Khichdi (Porridge)

 

          Looking for a quick meal that is both healthy and nutritious? Then Khichdi (Porridge) made of Foxtail Millet & roasted moong dal is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for a simple and a light meal.

          This yummy piping hot khichdi can also be enjoyed for breakfast, brunch or tiffin. It goes well with any eggplant fry, parwal fry, pickles, papad or any side dish. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe by following the step by step pictorial guide to prepare it. 

• 1/3 cup foxtail millet, soaked for 30 minutes
• 1/3 cup split green gram lentil (moong dal), dry roasted & soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 2 dry red chilies
• 2-3 bay leaves
• 1 tsp. ginger, grated
• 2 green chilies, half slit
• salt to taste
• 1/2 tsp. turmeric powder
• 2 cups warm water
• 1 tbsp. coriander leaves, chopped
• 1-2 tbsp. ghee

          Wash the soaked millet & moong dal well and drain. Keep aside. 

          Heat oil in a pressure cooker and temper with dry red chili, bay leaves and cumin seeds. Sauté for a few seconds.

          Then add the grated ginger and green chilies. Sauté for a few seconds more. 

          Now add the soaked millet, moong dal, salt and turmeric powder. Give it a nice mix.

          Add 2 cups warm water and pressure cook for 5-6 whistles. When the pressure releases, open the lid and stir.

          Add chopped coriander leaves and ghee. Serve with eggplant fry, parwal fry, green chilies and lemon wedges for a hearty wholesome meal. 

                    Heat oil in a pressure cooker & temper with dry red chili, bay leaves &

                    cumin seeds. Sauté for a few seconds.

                           Add the grated ginger & green chilies. Sauté for a few seconds more. 

                  Add soaked millet, moong dal, salt & turmeric powder. Give it a nice mix.

                                 Add 2 cups warm water and pressure cook for 5-6 whistles. 

                                  When the pressure releases, open the lid and stir.

                                  Add chopped coriander leaves & ghee. 

                       Serve with eggplant fry, parwal fry, green chilies & lemon wedges for a 

                       hearty wholesome meal. 

Bengali Khichuri (Khichdi) in Pressure Cooker

 

             Nothing can beat having this humble khichuri along with some begun bhaja (fried eggplants). It is pure divine. Aloo bhaja (potato fry) is also another good option to try with. So check out my version of Khichuri cooked the easier way in a pressure cooker by checking out the step by step pictorial recipe to prepare it.

          Bengali Khichuri is a simple and a hearty comfort food that tastes so delicious. It is a wholesome and a balanced meal in itself with rice, lentils and veggies. 

          Just a tsp. of ghee brings out the actual essence of this yummy dish. Please note that this is a "no onion-no garlic" recipe which can be offered as a bhog (offering to God). 

          

            Bengalis usually offer this version of khichuri to Goddess Durga during the Durga Puja / Dashera festival. 

           Traditionally Gobindo Bhog rice is used to prepare it. I was lucky enough to source it in one of the supermarkets here. 

          There is a certain bond between khichuri and the monsoon. No sooner it starts raining, the only one thing that comes to our mind is "KHICHURI" also known as a traditional monsoon delicacy.

      

• 1/2 cup rice
• 1/2 cup moong dal (split green gram), dry roasted
• 1 potato, cubed
• 8-10 cauliflower florets
• 1/2 cup green peas
• 3 tbsp. oil
• 1-2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• salt to taste
• 1 tsp. sugar (opt)
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 2-3 green chilies
• 5 cups water
• 1-2 tbsp. ghee

          Soak the dal and rice for an hour. Heat 2 tbsp. oil and fry the potatoes and cauliflower separately till light brown. Keep aside.

          Heat the remaining oil in a pan and temper with bay leaves, red chilies, cumin seeds, cinnamon, cloves, cardamoms and ginger. Sauté for a few seconds. 

           Add the drained rice and dal. Stir fry for 2-3 minutes. Then add the coriander powder, cumin powder, turmeric powder and green chilies. Give it a stir.

          Then add salt, sugar and 4 cups water and pressure cook for 5 minutes on low flame after the first whistle.

          Once it cools down, add the fried potato, cauliflower and 1 cup water and pressure cook for 1 whistle. 

          When done, add the ghee and Mix well. Serve hot along with Begun Bhaja (Eggplant fry) for a great comfort meal.

                                   Heat 2 tbsp. oil and fry the potatoes 

                                 and cauliflower separately till light brown. Keep aside.

                       Heat remaining oil & temper with bay leaves, red chilies, cumin seeds, 

                       cinnamon, cloves, cardamoms and ginger. Sauté for a few seconds. 

                                 Add the drained rice and dal. Stir fry for 2-3 minutes. 

                       Add coriander powder, cumin powder, turmeric powder & green chilies. 

                       Give it a stir.

                      Add salt, sugar & 4 cups water. Pressure cook for 5 minutes on low flame 

                      after the first whistle.

                      Then add the fried potato, cauliflower and 1 cup water and pressure cook

                      for 1 whistle. 

                                  When done, add the ghee and mix well.

                     Serve hot along with Begun Bhaja (Eggplant fry) for a great comfort meal.