FADA NI KHICHDI

A nutritious khichdi made with bulgur wheat, yellow moong dal, vegetables and spices. Bulgur wheat has a low glycemic index (41) in combination with moong dal (protein) and vegetables make this dish rich in carbohydrates, vitamin C, iron, protein and fibre. Note that rice has a GI of 69 and you can see why broken wheat is better for you.

Preparation Time : 15 mins. Cooking Time : 40 mins. Serves 4.

Ingredients
1 cup split yellow gram (yellow moong dal)
3/4 cup bulgur wheat (dalia)
1 cup green peas
1 cup cauliflower florets
1 cup onions, diced
1 tablespoon ginger- green chilli paste
1/2 teaspoon whole peppercorns
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
salt to taste

For the tempering

1 stick cinnamon
3 cloves
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
1 tablespoon oil

Method
1. Wash and soak the moong dal and bulgur wheat for at least 15 minutes. Drain and keep aside.
2. Bring 4 cups of water to a boil and keep aside.
3. Prepare the tempering by heating the oil in a pressure cooker, adding the cinnamon, cloves, cumin seeds and asafoetida and stirring for 30 seconds.
4. Add the dal and bulgur wheat together with all the other ingredients and stir for 4 to 5 minutes.
5. Add the hot water and pressure cook for 3 to 4 whistles.
6. Allow the steam to escape and open the pressure cooker.
7. Stir the khichdi vigorously, adding a little hot water if required so that the dal and the bulgur wheat mix well.
8. Serve hot with raita or curds.
Source: Pregnancy Cookbook by Tarla Dalal

The recipe has been modified a bit to make it healthier.