Daliya or broken wheat as a rice substitute is one of my favorite. I make porridge, pongal, sweet pongal, and variety rices with this. I have been making kichadi with broken wheat for a while, usually for dinner since it is more filling and on the lighter side as well. This time it was for lunch since we wanted something spicy and flavorful after the Navarathri preparations of sweets everyday. I have paired this with potato fry and spicy cauliflower chukka (sauteed grated cauliflower with chili powder, salt, garlic and kasuri methi). This combination paired really well. I have made the kichadi as a one pot dish with Instapot. It can be made using pressure cooker or stove top. This kichadi is a no onion, garlic recipe. It can be added, if required. This was taste-tested by my daughter Krithikha who loved it :
Ingredients:
Broken wheat, 1 cup. (I have used the bigger variety here).
Moong dal, 1/2 cup.
Tomatoes, 2, finely chopped.
Green chilies, 3-4, slit into 2.
Criushed ginger, 1 tablespoon.
Turmeric powder, a pinch.
Asafetida, a pinch.
Salt, as per taste.
Cumin seeds, 1/2 teaspoon.
Chopped vegetables like carrots, beans, capsicum, peas 1-1/2 cups.
Preparation:
Wash the wheat and dal together and keep aside. Heat a pressure cooker pot or Instapot in saute mode with a teaspoon of oil. Add the cumin seeds and fry for a few seconds. Now add the crushed tomates, chilies, and ginger and keep sauteeing until everything is blended. Add the turmeric powder, salt, asafetida along with 4 cups of water and let it come to a boil. Then add the wheat and the dal; mix everything together and pressure cook for 3 whistles or in the pressure cooker mode in IP for 15 minutes. It can served with some ghee if preferred.
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