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Creamy Cracked Wheat with Mixed Lentils and Beans |
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Serves: 4 Print this Recipe(Gehun aur Dal ka Khichada) Category: Special Grain and Lentil Dishes, Vegan, Pressure Cooker Quick Makes 4 to 6 servings This is another special khichada from the southern city of Hyderabad. This one has no rice and is made only with cracked wheat and dal (legumes). Khichada is generally cooked with a lot more spices than a khichadi, and is very fragrant and substantial. It is normally served for brunch, or on a rainy day with a cup of hot Spicy Chai Tea (see Hot and Cold Beverages). 3/4 cup cracked / bulgur wheat, sorted 2 tablespoons split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water 2 tablespoons yellow split chickpea (channa dal), sorted and washed in 3 to 4 changes of water 2 tablespoons white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water 2 tablespoons yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water 2 tablespoons red lentils (red masoor dal), sorted and washed in 3 to 4 changes of water 3 to 4 cups water 2 tablespoons Basic Ginger-Garlic Paste (or store-bought) 1 teaspoon salt, or to taste 1/4 cup vegetable oil, or melted ghee 3 small onions, cut in half lengthwise and thinly sliced 1/2 teaspoon cayenne pepper, or to taste 1/2 teaspoon ground turmeric 1/2 teaspoon Garam Masala 1. Mix together the cracked wheat and dals and soak them in 3 cups of the water overnight. Meanwhile, prepare the ginger-garlic paste. 2. Transfer the softened grains and water to a pressure cooker, add the salt and more water if all of it has been absorbed. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. 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 dish. 3. Heat the oil (or ghee) in a large nonstick wok or saucepan over medium heat and cook the onions until dark brown, about 15 minutes. Set aside some of them for garnish. 4. Add ginger-garlic paste, cayenne pepper, turmeric, and garam masala and stir another minute. Add to dish and swirl lightly to mix, with parts of it visible as a garnish. Top with the reserved fried onions 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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