How to make Gehun Ki Khichdi - Crushed wheat cooked with veggies.

This recipe is from the book Pressure Cooking.

Main Ingredients : Cumin seeds (जीरा), Wheat crushed

Cuisine : Madhya Pradesh

Course : Rice

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Gehun Ki Khichdi
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Madhya Pradesh is a foodie’s paradise when it comes to traditional cuisine which is rich.  All the delicacies are sure to suit your palette. Madhya Pradesh cuisine comprises of both vegetarian and non-vegetarian dishes which are eaten and savoured by all. The cuisine of Madhya Pradesh is as varied as its people, its history and its culture.
The traditional food in Madhya Pradesh differs from region to region. In Bhopal, which has a strong Muslim influence, one can eat food that is rich in spices and is famous for its kebabs, Biryani, korma, keema, etc. It is famous for its fish and meat delicacies too. While in Indore and Gwalior you will find many milk based food products.

For more recipes related to Gehun Ki Khichdi checkout Jeera Rice. You can also find more Rice recipes like Kaikari Biryani, Bahala Bhath, Berry Pulao, Three Aroma Vegetable Rice.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Gehun Ki Khichdi Recipe

  • Cumin seeds crushed 2 cups

  • Wheat crushed 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Carrot cut into 1/2 inch pieces 1

  • French beans cut into 1 inch pieces 10

  • Potato cut into 1/2 inch pieces 1 medium

  • Tomato chopped 2 medium

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Soak the crushed wheat in three cups of water for half an hour. Drain and set aside. Heat the oil in a pressure cooker; add the cumin seeds and when they begin to change colour add the asafoetida, carrot, French beans, potato and tomatoes.

Step 2

Sauté for a while. Add the drained wheat and sauté for three or four minutes. Add five cups of water and salt, Seal the cooker with the lid and cook over medium heat till the pressure is released twice (two whistles).

Step 3

Lower the heat and cook for another five minutes. Remove the lid when the pressure has reduced completely. Serve, garnished with coriander leaves.