Comfort food at its best! This Broken Wheat Khichdi (or Daliya Khichdi) is the ultimate comfort food. Full of health and delicious to eat, this is a perfect one pot meal!
Lately, in my search of healthy things to eat, the standard namkeen daliya and khichdi have met together, to create this broken wheat khichdi for me. It is extremely healthy, light and good for kids, adults and dieters too! Trust me, it is so yummy. The first time I made it, N said ‘Nah, you have this boring food’, but when he tasted it, he loved it and all of us at home are now hooked on to it.
It is amazing what all you can make with daliya. Like pancakes 🙂 Honestly, I think it can just be a substitute to rice. If you don’t want to have rice for some reason, just use daliya. I know it can be a little tricky to understand the water to daliya ratio to get to that rice consistency, but with some trial and error, I am sure it is possible. You can even make daliya upma if you are not in mood for some khichdi.
On a cold rainy day, if there is something comforting, then it is khichdi. And this khichdi sure meets all my comfort standards 🙂
The other day, I was chatting with Tara and discussing the marinates for our grilled chicken and I mentioned to her the green masala which I use and she requested me to put it up here. So here it is!
Recipe for Green Masala
- 1/2 bunch of mint leaves
- 1 bunch of coriander leaves
- 1 tbsp coriander seeds
- 6-7 dry red chillies (reduce if you don’t like spicy food)
- 2-3 green chillies (again depends on your taste)
- 1-inch cinnamon
- 4 cloves
- 2-3 black pepper seeds
- 1 black cardamom (you can use green also if black is not there)
- salt to taste
Grind the above to a coarse powder, mix with olive oil and marinate the chicken overnight in the fridge and then grill as usual.
Broken Wheat Khichdi
Ingredients
- 1 cup wheat roasted broken
- 1 cup lentils mixed dals (moong, masoor, tur & channa)
- 1 cup veggies mixed (diced)
- 1 onion chopped
- 1 tomato chopped
- 1/2 cup chicken minced (optional, I put it when Ojas has not eaten his meat for the day)
- 1/2 tsp jeera
- 1/2 tsp mustard seeds
- 2 - 3 chillies red (dry)
- 1 green chilli
- 1/4 tsp garam masala (optional again)
- 2 cloves
- 1 bay leaf
- 1 tsp oil
Instructions
- Soak broken wheat and dal for 2-3 hours (It is okay if you don't soak, just boil it a bit longer then) in 5 cups of water.
- Heat oil in a cooker.
- Add jeera, mustard seeds and dry chillies.
- Add bay leaf and cloves.
- After 2 mins, add onions and fry till golden brown.
- Add tomatoes and green chillies and fry for another 3 mins.
- Add veggies and chicken fry for 2-3 mins.
- Add salt to taste.
- Add the soaked broken wheat and dals along with water.
- Pressure cook for about 3-4 whistles.
- Serve hot with curd,pickle and kachumer salad for lunch/dinner and with green chutney for breakfast/snacks.
is broken wheat and daliya different?
I make daliya khichadi like u have mentioned and we like it with curd.
and thankoooo for the marinade details.. will try after navratris
The recipes look yum!
Will use the marinate recipe on potaotes and grill ’em!! hehehe
😀 😀
Happy weekend Monu! hugs!! 🙂
Oh !!! yeah !!! I too make broken wheat khichdi, when I am totally lost ideas for cooking and everytime it had been a great saviour as there are many takers for it, at my home.
Thats a nice marinade, will note it down and try it, for sure. 🙂
Wow! I wish I had read this earlier would have used it for my iftar snack! Oh sounds divine! will try it soon!!thank u for sharing! 🙂 🙂
interesting.. recipe printed.. lets see what wife has to say about this..
oh the green masala sounds nice…shall have to ry tht sooon 🙂
I love khichdi!
Yum again. Love Khichdi.
🙂 wil ltry after a month. right now the in laws are here they want nothing healthy (read without a kilo of ghee) for their sons.
Wow…
I have been looking for a khichdi recipe for ages… which is tried and tested and I know is good 🙂
That marinate is gonna come so handy when I am gonna do a barbeque (I am planning one next month at my place)
hmmm i’ve eaten wheat khichdi a couple of times but I’ve always develop boils in my mouth….no idea why….i’m not allergic to wheat for sure….maybe it was something else in the Khichdi.
I use a similar green paste for cooking coriander chicken :), minus the mint and adding garlic. i love green paste for dry frying and grilling. slurppp…i’m hungry with all this food talk..
Forwarding this recipe to the women folk in my khandan (with gratitude to Monika); regarding JcmA’s comment above, here is some information about grains that we all should know:
<a href=”http://www.bitterpoison.com/archive/grains-health-food-or-cause-of-all-disease/” rel=”nofollow”><b>Grains contain phytic acid: an antinutrient</b></a>
The phytic acid in plant foods (grains, nuts, beans etc.) binds with minerals (notably iron and zinc), so that the body cannot absorb these nutrients as well. This means that even though 100% whole wheat bread has more iron than white bread, your body actually gets more iron from white bread than from whole wheat bread, if eaten in isolation.
Absorption of minerals can be enhanced by <b><i>soaking</b></i> grains, <b><i>leavening</b></i> them (such as in normal breads) <b><i>fermenting</b></i> them (such as in sourdough bread — fermenting is more effective than leavening with yeast), <b><i>sprouting</b></i> them (such as in traditional Northern European rye bread and in sprouted wheat bread) and by eating vitamin C rich products at the same time.