Veg Khichdi & Tomato Chutney - Healthy Dinner Combo

Step 1: Prepare Dalia and Vegetables

Take 1/2 cup of Dalia (broken wheat), also known as wheat rava. Wash it thoroughly and set aside. Wash, peel, and chop small portions of bottle gourd (lauki), capsicum, and carrot. Keep 1/4 cup of peanuts ready.

Step 2: Sauté Spices and Dalia for Khichdi

In a pressure cooker, heat about 1.5 tablespoons of ghee. Once hot, add 1 teaspoon of jeera (cumin seeds), 2 dry red chillies, 3 cloves, a small piece of cinnamon, and one cardamom. Add the 1/4 cup peanuts and sauté them. Then, add the washed dalia and mix well.

Step 3: Add Vegetables and Cook Khichdi

Add the chopped mixed vegetables (bottle gourd, capsicum, carrot) and mix everything together. Add about 1/2 teaspoon of turmeric powder. Pour in 3.5 cups of water and add salt to taste. Bring the mixture to a boil. Once boiling, cover the pressure cooker with the lid and cook for one whistle. Then switch off the flame and allow the pressure to release naturally.

Step 4: Roast Tomatoes for Chutney

In a separate pan, heat about 3 teaspoons of oil. Cut 6 medium tomatoes into halves and place them in the hot oil. Add 4-5 garlic cloves (optional) and 2 green chillies. Cover the pan and let the tomatoes roast in the oil for a few minutes. After a few minutes, turn the tomatoes over to cook on the other side until the skin starts to peel easily. Switch off the flame and allow the roasted tomatoes, garlic, and green chillies to cool.

Step 5: Blend Chutney Ingredients

Once cooled, remove the peels from the tomatoes. Transfer the peeled tomatoes, garlic, and green chillies into a blender jar. Add about 1 teaspoon of Kashmiri chilli powder (for color), salt to taste, and a pinch of hing (asafoetida). Blend it in pulse mode to achieve a chunky consistency, not a smooth puree.

Step 6: Temper and Simmer Chutney

Heat about 1-2 tablespoons of oil in the same pan used for roasting tomatoes. Add about 1/2 teaspoon of mustard seeds and 1/2 teaspoon of jeera (cumin seeds). Once the mustard seeds splutter and cumin seeds sizzle, add the crushed tomato mixture to the tempering. Allow the chutney to boil well for about 3-4 minutes until it thickens slightly and starts leaving the sides of the pan. Switch off the flame.

Step 7: Garnish and Serve

Garnish the tomato chutney with a few fresh coriander leaves. Once the khichdi pressure has released, open the cooker. The khichdi should be cooked to a slightly flowing consistency. Top the khichdi with some fresh coriander leaves and a drizzle of ghee. Serve the steaming hot Veg Khichdi with the tasty Tomato Chutney.

• Adjust pressure cooking time for dalia based on its grain size; larger grains may require 2 whistles.

• Increase the quantity of vegetables to boost fiber content, which is beneficial for weight watchers and diabetics.

• The tomato chutney can be enjoyed as a standalone condiment or paired with pickle, papad, or curd.

• Feel free to add other vegetables like potatoes or green peas to the khichdi.

• Omit garlic from the tomato chutney if you prefer a garlic-free version.