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[Rhea Thomas]

Fada Ni Khichdi
Time: 15-30 mins |

Ingredients:
1 cup - split yellow gram (yellow moong dal)
¾ cup - bulgur wheat (fada/dalia)
1 cup - peeled and cubed potatoes
1 cup - green peas
1 cup - cauliflower florets
1 cup - onions cubes
1 tbsp - ginger-green chilli paste
½ tsp - whole peppercorns
½ tsp - turmeric powder (haldi)
1 tsp - chilli powder
salt to taste

For Tempering:
1 stick - cinnamon (dalchini)
3 cloves - (laung/lavang)
1 tsp - cumin seeds (jeera)
½ tsp - asafoetida (hing)

Method:

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

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

Note:
Use fibre rich bulgur wheat, moong dal and vegetables to create a simple, wholesome and zero cholesterol khichdi.