I posted a recipe of Cracked wheat pilaf/risotto earlier and now I am adding one more recipe. This is similar to the previous one, but this is a healthier version. It has six grains and one lentil with lots of vegetables. This recipe is an evening staple and a comfort food in my home-state of India ‘Gujarat’ and is known as ‘masala or vaghareli khichdi’ which means ‘spiced up pilaf’. Traditionally it has a lot of variations, using various lentils and rice.
For this I always use my trustworthy stove-top Indian cooker, which quickens the cooking process. You all can surely slow cooker if you don’t have stove-top cooker.
1/4 cup of Bulgar wheat (Cracked Wheat)
1/4 cup of Sorghum/ Millet grains (Indian Jowar)
1/4 cup of Barley
4 tablespoons of Quinoa
1/4 cup of Farro (Type of Whole Wheat)
1/4 cup of rice (brown or regular)
1/2 cup of golden grams (Split yellow mung dal)
Note: Pre-wash all lentils and grains. Soak them for atleast 1/2 an hour.
Chopped Veggies (Chinese Eggplant, Potatoes, tomatoes, peas, green beans, carrots)
1/4 cup of raw ground-nuts (raw peanuts)
1 tsp of ginger garlic paste
10 green curry leaves
1 tablespoon of cilantro leaves
1 tablespoon of clarified butter (ghee) or oil
5-6 cups of Water
Salt to taste
1 teaspoon of mustard seeds
1/2 teaspoon of asafoetida powder (Indian hing)
1 teaspoon of cumin seeds
1 tablespoon of red chili powder
1/2 teaspoon of turmeric powder
1 tablespoon of coriander powder
3 dried whole red chilies
1 cinnamon stick
Take cooker to fasten up the cooking process. Add clarified butter and add mustard seeds, let them sputter. Now add asafoetida, cinnamon stick, and cloves. Add whole dried red chilies, green curry leaves, and other remaining spices.
Add all veggies, ginger-garlic paste, and saute them well.
Add grains and lentils. Saute them for 2 more minutes.
Add water, peanuts, salt.
Cook in the cooker. I use an Indian cooker, so go for full 3 whistles. Once third whistle is done I let the vapor cook all well. Open it when all the steam is settled.
Garnish with cilantro leaves.
Serve hot with yogurt, cucumber-onion-tomato (salt-pepper) salad, and hot Indian pickle.