Sorghum (Jowar) Khichdi- Oil-free! Gluten-free!
Jan 20, 2020
Prep Time: 3 Hour
Cook Time: 40 Minutes
Servings: 1 Servings
Ingredients
- Sorghum rawa: ½ cup
- Moong dal: ¼ cup
- Mixed vegetables: ¾ cup (finely chopped, cauliflower, capsicum, peas, carrots and any other vegetables of your choice)
- Tomato: 1 no (chopped)
- Garlic: 2 cloves
- Green chilli: 1 nos (chopped)
- Turmeric: ½ tsp
- Cumin powder: ½ tsp
- Rock salt: to taste
- Coriander leaves: 2 tbsp (finely chopped)
Method
- Soak sorghum rawa and moong dal in separate bowls with enough water for around 3 hrs.
- Drain water from both and cook both separately with twice the quantity of water.
- Stir often to avoid burning at the bottom.
- It would take around 30-40 minutes for the dal and the sorghum to be cooked mushy.
- Steam all vegetables together and keep aside.
- Heat a pan and add chopped garlic and chopped tomatoes. Add chopped green chili, turmeric powder, and sauté well until the tomatoes are softened.
- Add steamed vegetables, cooked sorghum and cooked dal and mix everything well.
- Add half a cup of water and salt to taste. Cover and simmer for 5 minutes.
- Sprinkle cumin powder and chopped coriander leaves.
- Serve hot with peanut curd or potato raita.potato-raita-dairy-free
Eating guide:
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Food group: millets, lentils and vegetables
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Millets are gluten-free, rich in fiber and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
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They can easily be combined with and vegetables to give an excellent mix of proteins, carbs and fibre.
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