Healthy Dalia Khichdi Monsoon ka Mazza Episode 8 Sanjeev Kapoor Khazana

Packed with nutritious ingredients and aromatic spices, this wholesome and flavourful Dalia Khichdi is the perfect way to fuel yourself during the monsoon season.

HEALTHY DALIYA KHICDHI

Ingredients

cup broken wheat (daliya)
1 tbsp ghee
cup oats
cup split skinless green gram (dhuli moong dal), soaked for 20 minutes and drained
Salt to taste
tsp turmeric powder
Tempering
1 tbsp ghee + for drizzling
1 tsp cumin seeds
tsp asafoetida (hing)
2 tsps crushed ginger-garlic
2-3 green chillies, finely chopped
1 medium onion, finely chopped
1 medium carrot, chopped
10-15 small cauliflower florets
1 medium tomato, chopped
4-5 French beans, chopped
2-3 button mushrooms, chopped
Salt to taste
2 small brinjal, chopped
cup green peas
1 tsp red chilli powder
tsp turmeric powder
2 tsps Paneer Masala
50 grams cottage cheese (paneer), cut into inch cubes
3 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Yogurt (dahi) to serve

Method

1. Heat ghee in a pressure cooker, add lapsi and oats and roast for 1 minute. Add soaked moong dal and mix well.
2. Add 3 cups water and mix.
3. Add salt and turmeric powder, mix, cover and cook under pressure till 2-3 whistles are released.
4. Open the cooker once the pressure has reduced completely and mix the mixture once.
5. For the tempering, heat ghee in a non-stick pan.
6. Add cumin seeds and let them change colour. Add asafoetida and crushed ginger-garlic and saut for a minute.
7. Add green chillies and onion and saut for 1-2 minutes. Add carrot and cauliflower and saut for 2 minutes.
8. Add tomato, French beans, button mushrooms, and salt, mix and saut for 1-2 minutes. Add brinjal and green peas, mix and cook for 1-2 minutes.
9. Add red chilli powder, turmeric powder and Tata Sampann Paneer Masala, mix and cook for 1-2 minutes.
10. Add paneer and coriander leaves and mix well.
11. Add 2-3 tbsps water, mix, cover and cook for 2-3 minutes.
12. Add the cooked daliya mixture and mix till well combined. Add 1 cup water, mix, cover and cook for 2 minutes.
13. Add remaining coriander leaves, mix and take the pan off the heat.
14. Transfer the khichdi into a serving plate, drizzle ghee and garnish with coriander sprig. Serve hot with yogurt.

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