Whole Wheat and Vegetable Khichdi

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

1/2 cup whole wheat (gehun) , soaked for 6 hours and drained
1/2 cup yellow moong dal (split yellow gram) , soaked for 15 to 20 minutes and drained
1 tsp oil
2 to 3 peppercorns (kalimirch)
2 cloves (laung / lavang)
25 mm (1”) stick cinnamon (dalchini)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 cup thinly sliced onions
1 cup mixed vegetables (french beans , carrot and green peas)
salt to taste
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
fresh curd

Method :

Blend the whole wheat in a mixer to a coarse paste using approx. ½ of cup water. Keep aside.
Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon and cumin seeds.
When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the mixed vegetables and sauté on a medium flame for another 2 to 3 minutes.
Add the ground wheat paste and moong dal, mix well and sauté on a medium flame for 1 more minute.
Add the salt, turmeric powder, chilli powder, coriander-cumin seeds powder and 3 cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Garnish with coriander and serve immediately with fresh curds.