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

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Kerala Cuisine ~ Parippu Curry

A dal served with rice / roti is equivalent to a comfort meal to an average Indian. That 'dal' happens to be a legume preparation served in millions of Indian homes everyday and the kind of legume used varies regionally. Today's dal comes from the southern state of Kerala, and is prepared using moong dal and/or toordal. This parippu curry happens to be a simple dal flavored with coconut and mild spices. It is an essential part of sadya meal (Vegetarian festive meal). The use of onions in the recipe is optional and skip them if serving on festive occasions. 

Ingredients:
1/2 cup moong dal
1/8 tsp. turmeric powder
2 tsp. ghee / coconut oil
1/2 tsp. mustard seeds
2 dried red chillies, broken into bits
Few curry leaves
1 big onion, sliced or chopped (optional)
1/4 cup coconut
1/2 tsp. cumin seeds
2 green chillies
Salt to taste

Directions:
1. Rinse the dal with two exchanges of water and drain. Pressure cook moong dal adding turmeric and a cup of water for 3 whistles. When the valve pressure is gone, mash the dal well with the back of a ladle.
2. Meanwhile, heat ghee / oil in a pan and add mustard seeds. When they start to splutter, add red chillies, curry leaves and onion if using. Fry the onions until they turn golden brown and translucent.
3. Grind coconut, cumin seeds and chillies to a smooth paste adding water as needed. 
4. Add the ground paste from step 3 to the cooked dal. Add salt and about 1/2 cup of water or extra if needed and bring the mixture to a boil. Turn off the stove.
5. Pour the sauteed onion mixture from step 2 over the cooked dal and serve warm with rice and a dollop of ghee. 

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Aloo Mangodi Ki Subzi

 

My legume based gravy dish for today comes from a northwestern state of India, Rajasthan - "The land of the kings". The things that I visualise when I think about Rajasthan are the magnificent forts - the witnesses of the bygone grandeur, the Thar desert - the only desert of the nation and the delicious food I got to experience at the Rajasthani speciality restaurants, back in India.

 

The desert that lies to the northwestern region of the state and the arid conditions have influenced Rajasthani cuisine to some extent. The scarcity of water and fresh vegetables have forced the people to adapt to the conditions and they sun dried some of their harvest for later use during the dry months. As any other culture / region, the traditional cuisine here was built on the availability of the ingredients and the conditions of the region. It continues to influence the modern cooking though the modern technology have made the conditions of the region better for agriculture.

 

One of these sun dried products happens to be mangodi prepared from moong dal. I used them today while preparing a rasedaar aloo subzi. They really impart flavor to any dish they are a part of and make even the ordinary dishes special. I have tried them in three dishes so far and I have noticed that we have relished them all. The dried mangodis are available here in U.S at Indian grocers. Preparing them at home is quite simple and check here if you are interested to know how. The other dishes using mangodi published here - Nimona and Magori Palak Ki Kadhi.

 

 

Ingredients:

1 cup mangodi

1 Tbsp oil

1 tsp cumin seeds

1 tsp grated/minced ginger

1/4 tsp turmeric powder

2 onions finely chopped

2 - 3 tomatoes finally chopped

3 potatoes, peeled and cubed

Salt to taste

1 tsp chili powder

1/2 tsp each - cumin powder, coriander powder & garam masala

1 Tbsp kasuri methi / dried fenugreek greens

 

Method:

* Cook mangodis until they soften in a pressure cooker or in a pan. Mangodis are hard and take longer to cook than the vegetables. And so, I cook mangodis separately in a pressure cooker while I am cooking the veggies in a saute pan.

* Heat oil in a kadai or a pan and add the cumin seeds. When they start to change a shade darker, add ginger and saute for a few seconds. Then add onion and turmeric. Fry until the onion softens and next add the tomatoes. Cook until tomatoes turn mushy. Then add potatoes and a cup of water. Continue cooking until potatoes are cooked through. Add water intermittently as needed while cooking.

* Add the cooked mangodi at the final stages of cooking. Then add the spices and cook for a couple of minutes more. Crumble the kasuri methi, stir once and turn off the stove.

* I had served them with rotis and chopped onion. 

 

 

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Moongdal - Methi Rottis

Rottis ~ - the quintessential breakfast item from Karnataka.

I was planning to prepare something else for today's post and had cooked about a cup of moongdal. I added rice flour to it as per the requirement of the recipe and proceeded with a small portion of it only to realize that the recipe I had tried zillions of time earlier with no problems was turning into a mess this time. That too when I very badly needed it for the BM#21. :(
I did not feel like trashing the dough and after giving it a considerable thought, ended up preparing these delicious rottis. I added methi leaves besides the regular stuff that goes into a rotti preparation. These can be served as breakfast / a light meal or as a snack. They are usually spicy enough that an accompaniment is not needed but some serve it with chutney powder / jaggery powder.

Ingredients: (Yield 8 medium sized rottis)
1.5 cup cooked moongal
1.5 cup rice flour
1 cup finely chopped methi leaves (fenugreek greens)
2 onions, finely chopped
1/2 cup shredded, fresh coconut
Finely chopped green chillies as needed
Salt to taste
Oil to make the rottis

Dough preparation:
* Mash well the cooked moongdal in a mixing bowl, with the back of a ladle or just puree it in a food processor.
* Add all the other ingredients to the mashed dal except the oil and make a firm dough, adding water as needed.

Making rottis:
Pinch about a big orange sized portion from the prepared dough and shape into a ball. Pour about a tsp of oil at the center of a griddle and place the dough ball on it. Pat it into a thin, flat circle and pour a tsp of oil around the edges and cover with a lid.
Now turn on the stove and let it cook on a low - medium flame. When it appears cooked on the bottom side and brown spots appear, flip it. Again add a tsp of oil around the edges if needed. Cover it again and cook till the other side is done too. Repeat the procedure with the remaining dough.

Note:
1. The dough can be prepared a day in advance and refrigerated.
2. Be sure to turn off the stove and cool the griddle slightly so that it is safe to pat the next dough ball on it. You can use 2 griddles to quicken the process but still have to let the tawa / griddle to cool after making a rotti. Actually I give the cast iron pan a quick wash with cold water after preparing a rotti so that I can go ahead immediately just after wiping it dry with a paper napkin.
3. I think moongdal flour can be substituted for the cooked moongdal in this recipe.
4. Finely chopped amaranth leaves / spinach can replace the methi leaves. Shredded carrot can also be added.

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