Gehu ki Bikaneri Khichadi is a unique khichdi from Rajasthan. The khichadi is made with whole wheat berries and yellow moong dal.
Bikaner is a city in Rajasthan, and this khichadi got its name from it. Rajasthanis prefer Jowar, Bajra, and wheat over rice, so we notice that even their khichadi is made using these rather than rice> Khichadi is basically a mishmash of rice and lentils. It is a comfort food and the Basic Khichadi is what ranks highest in many families.
.For today, I have used sprouted wheat and moong dal. Sprouted grains have less starch and are more nutritious than regular grains. They are easy to digest. I have added mixed veggies for a wholesome meal. The traditional Bikaneri Gehu ki Khichadi is made with soaked wheat and moong dal. We do not add any veggies. Sprouted wheat khichadi needs planning, as it takes almost 4 days to sprout wheat.
It is difficult to cook with wheat so ensure to soak or sprout the wheat. You must coarsely grind this wheat for a good texture and easy cooking. It may sound like a task to soak and sprout the wheat, but I can assure you it is worth the effort. The Khichadi makes a wholesome, delicious, and nutritious meal.
Ingredients required to make Gehu ki Bikaneri Khichadi
Wheat Sprouts: I have used wheat sprouts, but you can use whole wheat too.
Moong Dal: Traditionally we use yellow moong dal. Make sure to soak the dal for at least 2 hours.
Veggies: Veggies are optional. I like to add it as it becomes a wholesome meal.
Ghee: Ghee enhances the flavor of khichadi if vegan use oil.
Spices: Cumin Seeds and green chili are the two main spices in this khichadi. You can use a pinch of Turmeric for color.
Before we start making the khichadi, we will make the Wheat Sprouts.
How to make Wheat Sprouts?
Wash and soak wheat berries for 8-10 hours.
Next, drain the water, and place them in clean muslin or thin cotton cloth. Bring together all the edges, roll tightly, and make a knot to bundle the wheat berries. Place it in a container & cover it partially. Move it to a warm and dark place.
Due to heat the Muslin cloth dries up, sprinkle or spray it with water so that the beans are moist. Cover and place it back in a warm dark place. Depending on the weather conditions the sprouts can take anywhere between 3-4 days.
How to make Gehu ki Bikaneri Khichadi?
Wash and soak the yellow moong dal for 1 hour.
When ready to make lightly grind the sprouted whole wheat in a mixer. Add water only if required.
Add ghee to a pressure cooker.
Once hot add cumin seeds and the slit green chilly.
Now add turmeric, ground whole wheat, and dal.
Saute for a minute or two, till you see a slight glaze on the mix.
Now add the mixed vegetables, and once again saute for a minute.
Add 2 cups of water and salt as per taste.
Pressure cook for 2 whistles and then simmer the flame for 8-10 minutes.
Switch off the flame and let the pressure release naturally.
Give a good mix to the khichadi and serve hot with a dollop of ghee.
Storage Suggestions
Khichadi is something that we enjoy when it is just made. I do not store it, in fact, I make it just 15 minutes before dinner. If kept for a long time it tends to thicken. So, I do not recommend storing this khichadi.
However, if you have leftovers, then refresh the khichadi by adding more water and pressure cooking it again.
Serving suggestions
Gehu ki Bikaneri Khichadi is a wholesome khichadi, you can enjoy it as it is.
However, curd, papad, pickle, or raita are excellent accompaniments.
Notes & Tips
- It is difficult to cook with wheat so ensure to soak or sprout the wheat.
- Wash and soak the yellow moong dal for at least 1 hour.
- Lightly grind the sprouted whole wheat in a mixer. It will give it a good texture and ease the cooking process.
- Ghee enhances the flavor, but you could use butter, or oil too.
- Veggies will make the khichadi a wholesome meal. Use your choice of veggies or skip. It is your choice.
How is the Traditional Gehu ki Bikaneri Khichadi made ?
The traditional Bikaneri Khichadi is made with soaked Whole Wheat and Yellow Moong Dal. Follow the same procedure for the traditional version. You could check the recipe at Tarla Dalal’s site.
And here are some more interesting Khichadi Recipes –
Gehu ki Bikaneri Khichadi
Equipment
- Pressure Cooker
- Mixer/ Grinder
Ingredients
- 1/2 cup Sprouted Whole Wheat
- 1/8 cup Yellow Moong Dal split
- 2 tablespoon Ghee
- 1/2 teaspoon Cumin Seeds
- 1-2 Green Chilly slit
- 1/4 teaspoon Turmeric Powder
- 1/2 cup Mix Vegetables Peas, Carrot & Beans
- 2 cups Water
Instructions
How to make Wheat Sprouts
- Wash and soak wheat berries for 8-10 hours.
- Next, drain the water, place them in clean muslin or thin cotton cloth. Bring together all the edges, roll tightly and make a knot to bundle the wheat berries. Place it in a container & cover it partially. Move it to a warm and dark place.
- Due to heat the Muslin cloth dries up, sprinkle or spray it with water so that the beans are moist. Cover and place it back in a warm dark place. Depending on the weather conditions the sprouts can take anywhere between 3-4 days.
Khichadi
- Wash and soak the yellow moong dal for 1 hour.
- When ready to make lightly grind the sprouted whole wheat in a mixer. Add water only if required.
- Add ghee to a pressure cooker.
- Once hot add cumin seeds and the slit green chilly.
- Now add turmeric, ground whole wheat and dal.
- Saute for a minute or two, till you see a slight glaze on the mix.
- Now add the mixed vegetables, and once again saute for a minute.
- Add 2 cups of water and salt as per taste.
- Pressure cook for 2 whistles and then simmer the flame for 8-10 minutes.
- Switch off the flame and let the pressure release naturally.
- Give a good mix to the khichadi and serve hot with a dollop of ghee.
Notes
This is an interesting recipe. Never tried cooking wheat berries. I will definitely try by soaking and sprouting. Thanks for the tips.
what an absolutely fabulous khichdi is this – sporuted gehun ! wow… I like that its nutritious even in the absence of veggies !
I have never tries sprouting wheat and thanks for sharing the steps as well as a comforting khichadi recipe. I will trying this soon.
Fantastic recipe Vaishali…I loved the fresh berries that you got for me, and this recipe is a good one to make…