Published: June 20, 2020 10:30:08 pm
The khichdi is filling and counts among the healthiest dishes as it comprises essential nutrients that are much needed for the body. In fact, dalia or broken wheat khichdi is said to be a good, wholesome option for people with diabetes as it as it has a low glycaemic index. But if you are bored of the regular dalia khichdi, try this flavoursome twist with these sumptuous recipes that two celebrities chefs recently posted on their respective Instagram accounts.
Chef Vicky Ratnani‘s recipe is here.
1/3 cup – Broken wheat/dalia
1/3 cup – Harra channa dry
1/3 cup – Green moong, whole
1/3 cup – Brown moong, whole
1/3 cup – Masoor dal
1 cup – Ambemor rice or Kolum rice
1/3 cup – Cauliflower
1/3 cup – Potato
1/3 cup – Green beans
1/3 cup – Carrots
2 no – Tomatoes, chopped 2 medium size
1tbsp – Ghee
1tsp – Hing
1tsp – Mustard seeds
1tsp – Cumin seeds
15 no – Curry leave
3 no – Green chillies, slit
1tsp – Red chilli powder
Turmeric 1 teaspoon
Garam Masala 1 teaspoon
Black pepper powder 1 teaspoon
Water 3.5 to 4 cups
*Wash and soak the dals for three hours and rice for about an hour. Drain and set aside.
*Heat ghee, add mustard, cumin, slit green chillies and hing. Fry for 30 seconds.
*Add the rice, dals and veggies and mix well.
*Sauté for three minutes.
*Add the powdered spices and salt to taste.
*Top with water and pressure cook for three to four whistles.
*Let the pressure subside, open the cooker and lightly stir the khichdi with a fork.
*Serve hot. Garnish with fresh coriander and mint leaves. Enjoy.
Then we have Amrita Kaur’s easy recipe.
View this post on Instagram
This is easiest, quickest & super nourishing dish that anyone can make ✌🏻 . . Sharing my Masala Dalia recipe for umpteenth time cuz I care for you🧚 – You need: 1 cup Dalia (Broken wheat) or use any grain Dalia (Jowar Dalia is mostly used in my kitchen) 1 tbsp ghee 1 tsp Jeera 3-4 garlic cloves + 1 inch ginger, pounded 1 green chilli, finely chopped 1 small onion, chopped 1 tomato, chopped 1 cup chopped veggies of your choice (I used potato, Guvar fali, matar, gobhi, gajar) (on non lockdown days, I always add some mushrooms & pumpkin & sometimes beets) Masala – 1/2 tsp haldi, 1 tbsp Coriander powder, 1 tsp amchoor, 1 tsp Red chilli powder & salt to taste Water – 2 cups (double of Dalia qty always) Fresh coriander for garnish. You need to: Roast the Dalia on slow flame until fragrant & golden-ish brown. Set aside. Heat ghee in a pressure cooker. Add jeera. Once it starts spluttering, add ginger-garlic & green chilli. Add the onions & cook for a min. Tip in the tomatoes. Cook for another min. Throw in all the veggies. Add the Dalia & the masalas. Stir to combine well. Add double quantity of water. Cook on high flame until one whistle, then further cook on slow flame for 5 min. Remove from the flame and let the steam release on its own. (Wait for atleast 10 min before opening the cooker, basically) Garnish with dhania. Your khila khila Masala Dalia is ready. Step by step recipe in my highlights ♥️ Also, it’s getting mad hot to be in kitchen. How are you guys dealing yo? #EverydayAyurveda #easyrecipes #dalia #breakfast #lunch #dinner #ayurvediccooking #ghee #spices #IndianFood
This is the easiest, quickest and super nourishing dish that anyone can make, she remarked, while sharing the Masala Khichdi recipe.
1 cup – Dalia (Broken wheat) or use any grain Dalia (Jowar Dalia is mostly used in my kitchen, said Kaur)
1tbsp – Ghee
1tsp – Jeera
3-4 no – Garlic cloves. pounded
1 inch – Ginger, pounded
1 no – Green chilly, finely chopped
1 no – Small onion, chopped
1 no – Tomato, chopped
1 cup – Chopped veggies of your choice like potato, guvar fali, matar, gobhi, gajar)
1/2tsp – Haldi
1tbsp – Coriander powder
1tsp – Amchur powder
1tsp – Red chilli powder
Salt to taste
Water – 2 cups (double of dalia quantity always)
Fresh coriander for garnish.
*Roast dalia on slow flame until fragrant and golden-ish brown. Set aside.
*Heat ghee in a pressure cooker. Add jeera. Once it starts spluttering, add ginger-garlic and green chilli. Add the onions and cook for a minute. Tip in the tomatoes. Cook for another minute.
*Throw in all the veggies. Add the dalia and the masalas. Stir to combine well. Add double quantity of water. Cook on high flame until one whistle, then further cook on slow flame for five minutes. Remove from the flame and let the steam release on its own. (Wait for at least 10 minutes before opening the cooker, basically). Garnish with dhania. Your “khila khila” Masala Dalia is ready.
Which one would you like to try?
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