Gehun ki Bikaneri Khichdi ( Diabetic Recipe)
by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 34993 times
Inspired by heart-warming Rajasthani Cuisine, Gehun ki Bikaneri Khichdi is a whole wheat khichdi that is sumptuous and tasty enough to make a complete meal. Replacing rice with whole wheat enhances the fibre and iron content of this recipe, while the use of equal amounts of ghee and oil gives it a traditional touch while reducing the amount of fat. If you wish you can avoid the ghee completely and use 2 tsp of oil in this recipe, especially if you have high cholesterol.
- Clean, wash and soak the wheat in enough water in a deep bowl overnight. Drain well.
- Grind the wheat to a coarse paste in a mixer without using any water. Keep aside.
- Clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside.
- Heat the ghee and oil in a pressure cooker and add the cumin seeds, green chillies and asafoetida.
- When the seeds crackle, add the ground wheat and moong dal and sauté on a medium flame for a few seconds.
- Add 3½ cups of hot water, salt and turmeric powder, mix well and pressure cook for 6 whistles.
- Allow the steam to escape before opening the lid and mix well.
- Serve immediately with low-fat curds.
Nutrient values (Abbrv) per serving
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