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Creamy Cracked Wheat, Rice, and Mung Beans |
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Serves: 4 Print this Recipe(Gehun, Chaval, aur Dhulli Mung ka Khichada) Category: Special Grain and Lentil Dishes, Vegan, Pressure Cooker Quick Makes 4 to 6 servings This pressure-cooked recipe is a specialty of Hyderabad in the south. The people of Hyderabad often make their khichadi with cracked wheat instead of rice, and they usually call it khichada. This dish is traditionally made by soaking, washing, and coarsely grinding whole-wheat grains. In America we take a shortcut and use cracked wheat instead. This easier version turns out almost as good. Soak the grains the night before, then cook and serve this for breakfast with some fresh mangoes and papayas and a glass of buttermilk or lussi (a cold yogurt drink). 1 cup cracked / bulgur wheat or pearl barley, sorted 1/2 cup basmati rice, sorted 1/2 cup dried yellow mung beans (dhulli mung dal), sorted 6 to 7 cups water 1 teaspoon salt, or to taste 2 to 3 tablespoons vegetable oil or melted ghee 1 1/2 teaspoons cumin seeds 1/2 teaspoon ground asafoetida 2 tablespoons minced fresh mint leaves 1 to 2 tablespoons fresh lime juice or lemon juice 1. Mix together the cracked wheat (or barley), rice, and dal and wash in 3 to 4 changes of water. Then soak everything overnight in the 6 cups of the water. 2. Transfer the grains and water to a pressure cooker. Mix in the salt, then secure the lid and cook over high heat until the regulator indicates high pressure, and cook about 30 seconds more. Reduce the heat to low and continue to cook another minute. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the khichadi is soft and creamy; if not, add more water if needed, cover, bring up to pressure, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour. Stir well and transfer to a serving bowl. 3. Heat the oil (or ghee) in a small saucepan over medium-high heat and add the cumin and ajwain seeds; they should sizzle upon contact with the hot oil. Quickly add the asafoetida, mint, and lime juice and transfer to the khichadi. Swirl lightly to mix, with parts of it visible as a garnish, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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