Dalia Veggie-Sprout Khichadi with Soya Chunks Dahi Kadhi
Nutrition with Vibha
June 14, 2024
super easy
Dalia Veggie- Sprout Khichadi
Ingredients
- 1 cup Dalia (Lapsi/Broken wheat)
- ½ cup Sprouted whole Masoor
- ¾ cup Mixed Vegetables (Cauliflower, French beans, Carrots)
- 1 Onion medium, sliced
- 1 Tomato, medium, finely chopped
- ½ bunch Coriander leaves, chopped
- 1 tsp Ginger-garlic paste-
- ½ Whole Jeera
- ½ tsp Turmeric powder
- ½ tsp Chili Power
- ½ tsp Dhania-jeera powder
- ½ tsp Garam masala powder
- 1 Bay leaf
- 1 tbsp Oil
- ½ tbsp Ghee
- Salt-to-taste
- Lime- to- taste
Instructions
- Wash, drain the dalia, mix with the sprouts and keep aside
- Heat oil in a thick bottom deep pan or a pressure cooker
- Add the bay leaf and jeera, add the sliced onions and saute till the onions turn a light golden in colour
- Add the ginger-garlic paste, fry for a few minutes, add all the powdered masalas, fry for a minute and add the finely chopped tomatoes
- When the tomatoes turn pulpy add all the washed and chopped vegetables, saute for a few minutes
- Add the washed and drained dalia, sprouts, mix well
- Add the ghee, salt and sauté for two[three minutes
- Add half of the chopped coriander leaves, stir, add 3 cups of warm water
- Mix, put a tight-fitting lid and cook on a very low flame till done
- If making in a pressure cooker, after adding the water, secure lid and cook on a moderate flame for one whistle, put off the flame, open when the cooker cools and there is no pressure
- Serve hot garnished with remaining coriander leaves and add a dash of lime
- Roasted papad, pickle and curds may be served with the khichadi.
Soya chunks- Dahi Kadhi
Ingredients
Ingredients A
- 400gms (sour) Curds
- 3 tbsp Besan, heaped, sieved
- 2 tsp Ginger-Green chili paste
Vagar
- ¾ tsp Mustard seeds
- 1 stick Cinnamon
- 4 nos. Cloves
- 8-10 Pepper corns, crushed slightly
- 1 Black cardamom
- ½ tsp Jeera
- 1 tsp Methi seeds-soaked for a minimum half an hour
- 3-4 pinches Hing
- 2 Dry red chilis
- ½ tsp Coriander seeds
- ½ tsp Haldi powder
- ¾ tsp Chili powder
- 1 tsp Coriander seed powder
- Curry leaves- few
- 3 tbsp Chopped Spinach leaves
- Salt-to-taste
- 2 tsp Sugar (optional)
- 1½ tbsp Oil or Ghee
Ingredient B
- 12 nos. Soya Chunks, Soak in hot salted water for 20 minutes, squeeze out extra water, and use
Instructions
- Mix the curd and besan well till there are no lumps. Add the ginger-chili paste,1 ½ cup water, and keep the vessel on a low flame.
- Add salt. Stir continuously and boil on a low flame.
- Oil or Heat ghee in a deep vessel, add the whole spices i.e cinnamon, cloves, peppercorns, add mustard seeds asafetida, cumin seeds, dry red chilies, coriander seeds, the soaked drained methi seeds, chopped spinach leaves, curry leaves.
- Take the vessel away from the flame, add red chili powder, Haldi powder, coriander powder.
- Place back on the low flame and immediately pour the boiled kadhi over the Vaghar
- Add the soya chunks after squeezing out the excess water lightly.
- Serve hot with rice, or khichadi, or rotlas and papad
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