Saturday, June 28, 2014

Wheat Biranj

Black cardamom and mustard seeds adds smoky and pungent flavor to dish while cinnamon provides sweet spicy fragrance. Cloves and peppers add spice to the dish. This dish gives satisfaction of rice but with lower glycemic score for diabetic people. I make this one with added veggie, and it's family favorite easy meal.

Category : low fat, Vegetarian
Preparation Time : 5 min.
cooking time : 30 min.
Skill level : easy

1 ts ghee/oil
3- 1" cinnamon
5 cloves
10 whole peppercorns
big cardamom, whole
1 ts mustard seeds
Red chili
1 c  chana dal
1 c crackled wheat(course Dalia)
1 ts Turmeric
3-1/2  c water
salt as needed

1. Heat ghee in stainless steel cooker at medium heat.
2. Add whole spices. 
3. Until  it starts popping move them around with spoon.
4. Then add turmeric.
5. Add water and let it boil.
6. Add washed chana dal and boil it for 5-7 min.
7. Add Crackled wheat and salt. Cover let it cook until 2 whistle.
8. let the cooker cool down for 15-20 min.
9. When you will open the cooker you will see some water on top, but keep it open and in 5 min. it will show nice texture.
10. This one taste good with Raita and kachumber.

*Oil is fine but ghee adds lots of fragrance in this dish.
*If you are not using pressure cooker...
Chana dal takes much longer to cook so add crackled wheat when chana dal is half way cooked. It should take 35 to 45 min to cook.
*If you like you can add 1-2 c of chopped veggie like bottle gourd, potato, carrots