Ingredients
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1 cup Broken Wheat (Daliya soaked for 2-3 hours)
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1 cup Whole Moong (soaked for 2-3 hours)
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2 cup Water
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Salt as per taste
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1 small Cinnamon Stick
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2-3 Cloves
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1 spoon Ghee
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1 Tsp Mustard Seeds (Rai)
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1 Tsp Cumin Seeds (Jeera)
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1 spoon Dry Peanuts
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Pinch of Asafoetida Powder (Hing)
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2-3 finely chopped Garlic Cloves
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1 finely chopped small Onion
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Finely chopped Green Chillies (as per taste)
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1 Potato, cut into pieces
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2 Tsp Red Chilli Powder
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2 Tsp Coriander Powder (Dhaniya Powder)
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1 Tsp Turmeric Powder (Haldi)
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1 Tsp Garam Masala
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Finely chopped veggies (Carrot, Capsicum & Tomato)
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Boiled Sweetcorn
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Green Peas
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Finely chopped Coriander
About
Daliya (broken wheat) and Moong Khichdi is the perfect choice for you. Packed with protein and fiber, this dish is not only beneficial for muscle growth but also aids in digestion. Daliya is a superfood that provides long-lasting energy and helps in keeping you full for longer periods of time. The combination of daliya and sabut moong in this dish creates a perfect balance of flavors and textures that will leave you feeling satisfied and nourished.
Steps
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1
Done
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Rinse soaked Daliya & Moong. In a pressure cooker, add them with 2 cups of water, salt to taste, a small cinnamon stick, and 2-3 cloves. |
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2
Done
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Pressure cook for 3 whistles on medium heat. Keep aside. |
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3
Done
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Heat 1 tbsp ghee in a pan. Add 1 tsp mustard seeds, 1 tsp cumin seeds, dry peanuts, a pinch of asafoetida powder, 2-3 finely chopped garlic cloves, 1 finely chopped small onion, finely chopped green chillies (to taste), and salt to taste. |
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4
Done
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Add 1 potato, cut into pieces. Cover and cook until potatoes are tender. |
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5
Done
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Stir in 2 tsp red chilli powder, 2 tsp coriander powder, 1 tsp turmeric powder, and 1 tsp garam masala. Fry until fragrant. |
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6
Done
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Mix in finely chopped carrots, capsicum, tomato, boiled sweetcorn, and green peas. Let them partially cook. |
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7
Done
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Add the boiled Daliya & Moong to the pan. Mix everything together and cook for a while until flavors meld. |
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8
Done
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Sprinkle finely chopped coriander on top. Serve hot with dahi (yogurt), papad, achar (pickle), and ghee. |
