9799692b348 Nivedhanam: Bajre Ki Khisri / Kambu Ven Pongal - Haryana

Wednesday, April 9, 2014

Bajre Ki Khisri / Kambu Ven Pongal - Haryana

From Gujarat, we travel to Haryana today. Haryana means – the house of Gods. Hari is one of the names of Lord Vishnu and ayana means home. Chyawanprash was first made here. From Wiki – “Haryana has a rich cultural heritage that goes back to the Vedic times. Dhosi Hill, the ashram of revered Rishi Chyawyan is an important site where Chyawanprash was formulated for the first time. Cattle being common in Haryana, dairy products are a common component of its cuisine.[54][55] Specific dishes include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney. Lassi and sharbat and nimbu pani are three popular non-alcoholic beverages in Haryana. Liquor stores are common there, which cater to a large number of truck drivers. ”Coming to today’s recipe, it is a wholesome and delicious breakfast!! Khisri or Khichdi is so much similar to the Pongal we do in the South.. This one is very much like the Ven Pongal, but made with the very healthy whole green moong dal and bajra..
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Ingredients
Whole Green Moong Dal / Payaru - 1/3 cup
Bajra / Kambu - 1/2 cup
Salt - 3/4 tea spoon
Asafetida - 1/8 tea spoon
Turmeric - A pinch
Warm Water - 3 cups
Cashew - 10
Ghee - 4 table spoons (can be reduced to 2 table spoons)
Cumin Seeds - 1/2 tea spoon
Whole Black Pepper - 10
Black Pepper Powder - 1/2 tea spoon
Green Chili - 1 (cut into 2)
Ginger - 1/2 tea spoon (grated)
Curry Leaves - 10
Coriander Leaves - 2 table spoons
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Method
Dry the dal and kambu separately for a few minutes...
Wash the dal and kambu well and soak them in warm water for 30 minutes
Pressure cook the dal, kambu with the warm water and turmeric for 20 minutes or until well done
Mash the dal and kambu and set aside
Heat a kadai and add a table spoon of ghee and splutter the cumin seeds
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Add cashew and saute until the cashew is almost golden
Add whole black pepper, green chili, curry leaves and ginger
Saute for 15 seconds. Add the pepper powder, asafetida and salt
Add the cooked dal and kambu and mix well
Add one more table spoon of ghee
Add coriander leaves and serve hot!!

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20 comments :

  1. Thanks a lot for informing us about the rich heritage of Haryana. Moreover the pongal looks so delicious and mouthwatering.
    Deepa

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  2. Khichdi looks healthy and inviting !

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  3. Omg, such a super healthy bajre ki khisri, trust me i couldnt stop myself drooling here, kambu is one of my favourite grain.

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  4. I made a slightly different version of this dish.Yours looks good :)

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  5. bajre ki khisri is such an healthy dish. Perfect pick for this state.

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  6. wow..looks very healthy dear!!

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  7. What a healthy option book marking..like the plating..

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  8. Nice and healthy bajre ki kichdi..love the way you presented it..

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  9. Looks like a wholesome meal. Very nutritious...

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  10. Same pinch! Yet another version of the khichdi! Loved the plate/tray used in the picture.

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  11. Such a healthy dish Sowmya..and until you mentioned it, I never thought about the meaning of the state's name..:)

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  12. That is a healthy and nutritious dish I've never used whole bajra before and all these bajra dishes are tempting me to buy some soon.

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  13. That is one rustic and nutritious dish.

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  14. wow thats an nice info about chawanprash :)very healthy and delicious bajra khisri there , looks so inviting :)

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Thank you for reading my blog post. Your comments and feedback is very valuable and I appreciate it very much. Please leave your valuable comments and feedback for this post. Thanks Sowmya

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