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Bajra Subz E Bahar By Dev Raj
A Khichadi (Twist with onion pachadi and sofiyani aam)
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INGREDIENTS
- 1/2 cup Millets (bajra)
- 1⁄4 cup yellow moong dal
- 1/2 cup Carrots finely chopped
- 1/4 cup Green Peas
- 1/4 cup Green Beans
- 1 Onion
- 1⁄2 cup red, yellow, green capsicum
- 1/2 tbsp Ginger finely chopped
- 1 Green Chilli
- 1/2 tsp Mustard Seeds
- 1/2 tsp Chana Dal
- 1/2 tsp Urad Dal
- 2 tbsp + 1 tsp Ghee
- 1/4 tsp Turmeric Powder
- 1 Sprig Curry Leaves
- Salt to taste
- Onion Pachadi
- Ingredients
- 1 cup - fresh curd
- 1 - onion, julienne
- 1 tbsp - coriander leaves, finely chopped
- 1/2 tsp - cumin powder
- 1 tsp - sugar powdered
- salt to taste
PREPARATION
- Heat 2 tablespoons of ghee in a pan.
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- Add mustard seeds, urad dal, & chana dal.
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- Saute until they are light brown color.
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- Add finely chopped ginger, finely chopped green chilli and curry leaves to it and fry for a minute.
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- Add chopped onion to it and fry until they are light pink color.
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- Now add finely chopped carrots, green peas, finely chopped green beans and turmeric powder.
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- Combine and saute them for a minute.
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- Pour water and bring it to a rolling boil.
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- Add salt and rinsed millets to the boiling water.
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- Reduce the flame to low and cover the pan with a lid.
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- When it is done, add one teaspoon of ghee to it and combine well.
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- Tampering with curry leaves, cumin seeds and capsicum.
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- Serve hot with yogurt and ayurveda chutney a chef specialty.
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- Or Onion and curd salad.
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- Onion Pachadi Method :- .
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- Beat curd till smooth and keep aside. Use milk if the curd is either sour or too thick.
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- Add cumin, salt, chilli and sugar and mix well.
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- Ad julienne onion coriander and mix well with a ladle.
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- Refrigerate till requied.
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- Serve with khichadi.
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- Sofiyani Aam Fresh mango toasted with fennel and black salt.
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