How to make Gehun Ki Khichdi -

Crushed wheat cooked with veggies.

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Cumin seeds (जीरा), Wheat crushed

Cuisine : Madhya Pradesh

Course : Rice

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For more recipes related to Gehun Ki Khichdi checkout Jeera Rice, Jeera Rice - SK Khazana. You can also find more Rice recipes like Lemon Coconut Rice Elamcha Satham Jain Dum Biryani Raw Mango Rice - SK Khazana

Gehun Ki Khichdi

Gehun Ki Khichdi Recipe Card

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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.

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.