Lentil and Bulgur Khichdi (Combo With Vegetables)
This is a complete meal for vegetarians and is wholesome and nutritious. Some people like their khichdis more watery (the traditional style) and they can add more water before pressure cooking. You can prepare the vegetables while the dal and bulgur soak.
Ingredients
4 serv.- yellow split peas (lentil)↗1 cup
- Bulgar wheat↗3⁄4 cup
- potato (diced)↗1 cup
- green peas↗1 cup
- cauliflower floret↗1 cup
- onion, diced↗1 cup
- ginger and green chili paste1 tablespoon
- peppercorn↗1⁄2 teaspoon
- turmeric powder↗1⁄2 teaspoon
- chili powder↗1 teaspoon
- salt↗
- for the tempering
- cinnamon stick↗1
- cloves↗3
- cumin seed (jeera)↗1 teaspoon
- teaspoon asafoetida powder (hing)1⁄4
- tablespoons vegetable oil (ghee) or 3 tablespoons clarified butter (ghee)↗3
Step-by-step instructions
- 1
Wash and soak the bulgur and mung dal for at least 15 minutes. Drain and keep aside.
- 2
Heat ghee and temper with the cinnamon, cloves, cumin and hing and cook till the cumin browns slightly (5-6 seconds). Add the dal and bulgur and vegetables and other ingredients and stir for 4-5 mins on a medium flame.
- 3
Add hot water (4-5 cups) and pressure cook for 3-4 whistles. Open the cooker after steam escapes. Stir well and serve hot with papad and pickle.
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