FADA KHICHDI Ingredients 1 cup split yellow gram (yellow moong dal) 3/4 cup bulgur wheat (dalia) 1 cup potatoes, diced 1 cup green peas 1 cup cauliflower florets 1 cup onions, diced 1 tablespoon ginger- green chilli paste 1/2 teaspoon whole peppercorns 1/2 teaspoon turmeric powder (haldi) 1 teaspoon chilli powder salt to taste For the tempering 1 stick cinnamon 3 cloves 1 teaspoon cumin seeds (jeera) 1/2 teaspoon asafoetida (hing) 1 tablespoon ghee Method 1. Wash and soak the moong dal and bulgur wheat for at least 15 minutes. Drain and keep aside. 2. Bring 4 cups of water to a boil and keep aside. 3. Prepare the tempering by heating the ghee in a pressure cooker, adding the cinnamon, cloves, cumin seeds and asafoetida and stirring for 30 seconds. 4. Add the dal and bulgur wheat together with all the other ingredients and stir for 4 to 5 minutes. 5. Add the hot water and pressure cook for 3 to 4 whistles. 6. Allow the steam to escape and open the pressure cooker. 7. Stir the khichdi vigorously, adding a little hot water if required so that the dal and the bulgur wheat mix well. 8. Serve hot with raita or curds.
