F for Fada ni Khichdi (Version 2) / Spicy Cracked Wheat & Moongdal Porridge

I did not need any planning for 'E' or 'F' recipes in the series since I had these dishes on my to do list for sometime now though I have another fada ni khichadi recipe on my blog. Fada ni khichadi is one more wholesome, nutritious and easy to prepare khichdi. As the name indicates it is prepared with fada, which means broken wheat. This one pot meal comes from the state of Gujarat and quite an easy one to put together as a quick lunch or brunch meal. It is almost 'dump and cook' kind of khichdi that needs no expertise in cooking. 

Rice, millet or any other gluten free grain can replace the wheat if on a gluten-free diet. Any combination of mixed vegetables of one's own preference can be used but care need to be taken not to use those vegetables that turn mushy when cooked. The ghee definitely adds loads of flavor here and so don't skimp on it unless counting calories or is vegan. In that case, oil can be used instead of ghee. The khichdi nonetheless would taste delicious even with all the substitutions. I had tried another version earlier and remember liking it. The variations available online are almost the same and differ only in the kind of spice powders added. I tried the pav bhaji powder version, though authentic it may not be but loved it along with a bowl of sabudana papad (home made dried and oil toasted tapioca pearl wafers). 

Ingredients: (Yield - 3 servings)
1/2 cup cracked wheat (I used fine one.)
6 tbsp. yellow moong dal / split and skinned green gram
1 to 2 tbsp. ghee
1 tsp. cumin seeds
1/4 tsp. peppercorns
2 cloves
1 inch cinnamon piece
1/2 tsp. ginger paste
1/2 tsp. green chili paste / 2 dried red chillies (I didn't use any.)
Few curry leaves (optional)
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
1 onion, finely minced
3 cups chopped mixed vegetables (I used carrots, green beans, tomato and peas.)
Salt to taste
Chili powder as needed
1 tsp. pav bhaji masala (Optional. Can add garam masala instead.)

Directions:
* Rinse moong dal and cracked wheat with water and drain. Keep them aside.
* Heat ghee directly in a small pressure cooker. Add cumin seeds, peppercorns, cloves and cinnamon. When the cumin starts to brown, add ginger and chillies if using. Saute for about 30 seconds and add curry leaves and asafoetida.
* Add onions next and saute for  a couple of minutes. Add the other vegetables now. 
* Add moong dal, wheat, 3 cups water, turmeric, salt, chili powder and pav bhaji masala to the cooker.
* Cook for 3 whistles and switch off the stove. When the valve pressure is gone, remove the lid. Mix the khichdi well once and taste the seasonings.
* If the seasonings need any adjustment or extra water needs to be added for a thinner consistency, add them now and bring the khichdi to a boil once more or simmer for few minutes.
* Serve hot along with papad / plain yogurt.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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