Gehun ki Bikaneri Khichdi


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Rice is not native to Rajasthan as a result of which wheat, bajra and jowar are the preferred cereals even for making rice like dishes like khichdi, raab etc. Rajasthanis have invented novel and interesting ways wherein they prepare khichdis out of wheat and bajra instead of from rice. This recipe probably originated in Bikaner and is therefore named after the city. A wholesome and nutritious wheat and moong dal khichdi is a meal in itself. Serve it with curds, ghee and a spicy mango pickle to thoroughly enjoy it!

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Serves 4.
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  1. Clean, wash and soak the wheat overnight. Drain and keep aside.
  2. Clean, wash and soak the moong dal for 2 to 3 hours. Drain and keep aside.
  3. Grind the wheat to a coarse paste in a blender without using any water.
  4. Heat the ghee in a pressure cooker and add the cumin seeds, green chillies and asafoetida.
  5. When the seeds crackle, add the ground wheat and moong dal and sauté for 4 to 5 minutes.
  6. Add salt and 3½ cups of hot water and pressure cook for 6 to 7 whistles or until the wheat is cooked.
  7. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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