Celebrating with Dalia Khichidi

Guess what The Mad Scientist’s Kitchen has reached the 1, 00,000 mark.

Yeah! I have a lakh page views.

It has all been possible all because of you out there supporting me and encouraging me to give my best. 

Thanks a lot.

To celebrate I would like to share a diabetic friendly dish. Dalia Khichidi!

I would also like to announce that Kitchen Chronicles.. Go Nuts is extended till 15th July. So ladies please wear your thinking hats and send me your yummy recipes. I promise to have the linky up by tomorrow.

Let’s get down to the recipe without much ado.

I had read this at Tarla Dalal’s space but when my SIL told me that it’s awesome I had the courage to make it. 

Unfortunately the diabetics in my family need to get used to it. I ate it because I need to finish it but now I am hooked.   For myself I will go easy on the amount of garlic the choice is all yours.

Please do not let the long list of ingredients put you off. It’s ready in a jiffy.

Ingredients:

½ cup Dalia

¾ cup water

½ cup moong dal

1 cup water

Veggies of your choice (I used Cauliflower, tomatoes and peas)

1-2 tblsp homemade ghee (It’s better than oil)

Cashew nuts

6-7 cloves garlic, chopped fine

Curry leaves

Red chillies

Whole masala (1 stick of cinnamon, 4-5 pepper corns and 2 cloves)

Mustard seeds

Jeera

3-4  Fenugreek/Methi seeds

A fat pinch of hing/asafoetida

Black salt (optional)

Salt

Method:

1.      Wash the Dalia and the moong dal separate. In the moong dal add 1 cup of water and in the Dalia the ¾ cup. Cook in the pressure cooker for 2-3 whistles. Let the pressure drop by naturally. Remove from the cooker and mash the moong dal with the back of a ladle.

2.      In a thick kadhai/wok heat the 1 tblsp ghee. Fry the cashew nuts till light brown and keep aside.

3.      Next add the chopped garlic and drain.

4.      If needed add more ghee and fry the whole masala, curry leaves and red chillies. Drain and keep aside.

5.      Add the mustard when it splutters add the jeera, when that reddens add the methi and take care to see that these do not become black else your phodni/vagarni/bhagar will become bitter. Add the hing/asafoetida.

6.      Add the vegetable you are using and sauté them till tender.

7.      Add the moong dal and the dalai one after the other. Add the black salt if using else use salt. I use both. Adjust the water according to your taste.  I added a little over ½ cup.

8.      Bring to a boil. Adjust the consistency.

9.      Before serving top the Dalia with the fried cashew nuts, garlic, whole masala, curry leaves and the red chillies. Serve hot with onion raita, roasted papad.

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