Multigrain Vegetable Khichdi with Yam Chaap
Servings – Number of portions: 4
Cooking Time – 30 minutes
Ingredients
Yam Chaap: 1 cup yam, cut into 2cm rectangles, salt to taste, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, juice from 1 lemon, 1/2 cup jowar flour, oil.
Dahi Kanda: 1 thinly sliced onion, salt to taste, 1 teaspoon sugar, 1/2 cup yoghurt, 2 tablespoons chopped coriander.
Multigrain Vegetable Khichdi: 1/4 cup oats, 1/4 cup whole ragi, 1/4 cup whole bajra, 1/4 cup whole moong, 1/4 cup moong dal, 1/4 cup red rice, 3 tablespoons oil, 2 slit green chillies, salt to taste, 1 teaspoon roasted and ground peppercorns, 1 teaspoon cumin seeds, a pinch of asafoetida, 2 chopped onions, 2 chopped tomatoes, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon turmeric powder.
Instructions
Yam Chaap: Marinate yam with salt, turmeric, red chilli powder, and lemon juice. Coat with jowar flour. Shallow fry until crisp and cooked through.
Dahi Kanda: In a bowl, mix the sliced onion with salt, sugar, yoghurt and chopped coriander.
Multigrain Vegetable Khichdi: Soak oats, ragi, bajra, whole moong, moong dal and red rice in water for 1 hour. In a heavy-bottomed vessel, boil water and add soaked grains. Cook for 25 minutes on medium flame. Set aside. Heat oil in a pan. Add slit green chillies and sauté until blistered. Remove and set aside. Add cumin seeds to the pan and sauté until golden brown. Add asafoetida and chopped onions. Sauté until onions soften. Add chopped tomatoes, cumin powder, garam masala, and turmeric powder. Cook until tomatoes are soft. Add cooked grains and water. Cook for 10-15 minutes. Season with salt, ground pepper and with sautéed green chilies. Serve with yam chaap and dahi kanda.
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Dinesh Joshi