Kichadi is a simple food usually prepared for offering to deities during festivals. This is prepared with green gram lentil (moong) and rice. It is also a comfort food for many, a healthy baby food in Northern India. One posted here is my version of vegetable kichadi - a single pot dish with simple ingredients- prepared using moong dal (green gram lentil) and broken wheat dalia. An excellent guilt free option for weight watchers.
- Ease - easy
- time - 30 - 40 min
- Moong dal - 1 cup
- Dalia (broken wheat) - 1 cup
- Carrots - 2
- Ring beans - 10 -12
- Capsicum - 1 big
- Turmeric powder - 1/2 spoon
- Cumin - 1/2 spoon
- Pepper corns - 1/2 spoon
- Green chillis - 2
- Ginger - 1 inch length
- Chilly powder - 1/2 - 3/4 spoon
- Garam masala - 1 spoon
- Grated coconut - 2 spoons
- Coriander - 2 sprigs
- Oil for seasoning - 2 spoons
- Salt to taste (about 1 - 11/4 spoon)
- Roast moong dal and dalia till aroma wafts, separately and keep aside
- Boil about 5 cups of water
- Add washed moong dal to boiling water
- Add turmeric, 1/2 spoon oil, cumin, pepper, split green chillies, crushed ginger and keep cooking moong dal
- Wash cut, cube - carrots, beans and capsicum.
- Add cubed carrots, chopped beans, capsicum and coconut
- Add roasted dalia and continue to cook till dal and vegetables are soft.
- Add salt
- Prepare seasoning - heat oil in a tadka wok add red chilly powder and garam masala powder - under very low flame - remove from fire and add it to dal vegetable mix, Simmer for a minute, garnish with chopped coriander
- Serve hot with ghee/ raitha
Tips
- This dish can be prepared in a pressure cooker to save time. I prefer open deep pan cooking to preserve texture of dalia and dal.
- Crushed garlic may also be added to enhance flavor.
- Fried onions may also be added.
- Coconut milk may be added instead of grated coconut
- REplace broken wheat with millet of your choice if allergic to wheat/gluten
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