By Shireen Jamooji
January , 2024
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A classic and time-honored dish originating from Gujarat made with millets and legumes. Not only is it easy to digest, but it also boasts a wealth of plant-based protein and fibre. This recipe holds a special place as a beloved family meal.
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Bhaidku Flour 1 cup small-grain rice (Sona Masoori) 1 cup split moong dal with skin 1 cup whole bajra (Pearl millet) 1 cup whole jowar (Sorghum) Bhaidku 1 cup Bhaidku flour 2 cups Chaas (buttermilk) 1.5 tablespoons ghee 1 teaspoon cumin seeds (jeera) ¼ teaspoon carom seeds (ajwain)
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2 teaspoons white sesame seeds Some curry leaves ½ teaspoon ginger paste ½ teaspoon garlic paste ½ cup chopped bell pepper ½ cup chopped carrot ¼ cup green peas ¼ cup green beans 1 teaspoon salt (or to taste) ¼ teaspoon turmeric powder 1 teaspoon red chilli powder 2 cups water Some cilantro for garnishing
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In a pan, roast rice and moong dal for 2 to 3 minutes on low to medium flame. Add bajra and jowar to the same pan, roast for another 2 to 3 minutes.
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Allow the roasted grains to cool, then grind into coarse flour resembling sand and store in an airtight container for up to 3 months.
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In a mixing bowl, take 1 cup of Bhaidku flour and add buttermilk and water. Mix well and let it soak for 15 minutes.
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Heat ghee in a pan, add cumin seeds, ajwain, sesame seeds, and curry leaves. Add ginger and garlic paste, saute for 30 seconds.
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Include chopped vegetables and sauté for 2 to 3 minutes until slightly soft. Add salt, turmeric powder, and red chilli powder. Mix well.
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Pour in the soaked Bhaidku flour mixture. Stir continuously until it starts boiling. Reduce the flame, cover the pan, and cook for 10 to 15 minutes.
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Switch off the flame and garnish with cilantro leaves. Serve hot with dahi and pickle.
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