Packed with nutritious ingredients and aromatic spices, this wholesome and flavourful Dalia Khichdi is the perfect way to fuel yourself during the monsoon season.

HEALTHY DALIYA KHICDHI

Ingredients

¾ cup broken wheat (daliya)
1 tbsp ghee
½ cup oats
¼ cup split skinless green gram (dhuli moong dal), soaked for 20 minutes and drained
Salt to taste
½ tsp turmeric powder
Tempering
1 tbsp ghee + for drizzling
1 tsp cumin seeds
¼ tsp asafoetida (hing)
2 tsps crushed ginger-garlic
2-3 green chillies, finely chopped
1 medium onion, finely chopped
1 medium carrot, chopped
10-15 small cauliflower florets
1 medium tomato, chopped
4-5 French beans, chopped
2-3 button mushrooms, chopped
Salt to taste
2 small brinjal, chopped
¼ cup green peas
1 tsp red chilli powder
¼ tsp turmeric powder
2 tsps Paneer Masala
50 grams cottage cheese (paneer), cut into ½ inch cubes
3 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Yogurt (dahi) to serve

Method

1. Heat ghee in a pressure cooker, add lapsi and oats and roast for 1 minute. Add soaked moong dal and mix well.
2. Add 3 cups water and mix.
3. Add salt and turmeric powder, mix, cover and cook under pressure till 2-3 whistles are released.
4. Open the cooker once the pressure has reduced completely and mix the mixture once.
5. For the tempering, heat ghee in a non-stick pan.
6. Add cumin seeds and let them change colour. Add asafoetida and crushed ginger-garlic and sauté for a minute.
7. Add green chillies and onion and sauté for 1-2 minutes. Add carrot and cauliflower and sauté for 2 minutes.
8. Add tomato, French beans, button mushrooms, and salt, mix and sauté for 1-2 minutes. Add brinjal and green peas, mix and cook for 1-2 minutes.
9. Add red chilli powder, turmeric powder and Tata Sampann Paneer Masala, mix and cook for 1-2 minutes.
10. Add paneer and coriander leaves and mix well.
11. Add 2-3 tbsps water, mix, cover and cook for 2-3 minutes.
12. Add the cooked daliya mixture and mix till well combined. Add 1 cup water, mix, cover and cook for 2 minutes.
13. Add remaining coriander leaves, mix and take the pan off the heat.
14. Transfer the khichdi into a serving plate, drizzle ghee and garnish with coriander sprig. Serve hot with yogurt.

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