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This absolutely delicious pitta pacifying recipe helps to balance the pitta dosha. If you have a pitta dosha, you need to stay away from very spicy food, however eating spices in moderation can be included in your diet. This easy to make recipe not only has all the ingredients that can help you pacify your … Continue reading Veg dumplings in mung daal and rice khichdi


This absolutely delicious pitta pacifying recipe helps to balance the pitta dosha. If you have a pitta dosha, you need to stay away from very spicy food, however eating spices in moderation can be included in your diet. This easy to make recipe not only has all the ingredients that can help you pacify your dosha levels but also makes a warm and a delicious meal!

Prep Time: 25minutes

Cook Time:35 minutes

Total Time: 60 minutes

Yield: 4

Serving Size:  200 gms

What you need for the dumplings

  • 1 cup grated cabbage
  • 1 cup grated carrots
  • 1/4 cup onion chopped and sautéed
  • 2 tbsp wheat flour
  • 2 tbsp Corn flour
  • 1 tbsp garam masala
  • 2 tbsp chopped coriander leaves.
  • 1 tsp Salt
  •  Sunflower oil for frying

Making the dumplings

  • Mix together the ingredients of dumplings
  • Do not add water,the water from the grated cabbage/carrot itself is enough to bind the mixture.
  • Shallow fry in sunflower oil. drain and keep aside.

How to make the khichadi

  • 1 cup basmati rice soaked for 1 hr
  • 1 cup yellow mungdaal split soaked for 1 hr
  • 2 tb sp green beans chopped
  • 2 tb sp green peas shelled
  • 2 tb sp green  bell peppers chopped
  • 2 tb sp onions chopped
  • 2 sticks  cinnamon
  • 5  cloves
  • 1 t sp turmeric powder
  • 1 t sp fennel seeds
  • 1 t sp asafetida
  • 1 t sp cumin seeds
  • A few curry leaves
  • 2 tb sp ghee
  • Salt to taste

Method

  • Sauté cinnamon, cloves, fennel seeds, cumin seeds, curry leaves  and asafetida in ghee on medium heat
  • Add rice and mung daal   and sauté for  5 min.
  • Sauté bell peppers and onions for 2 min
  • Add   green peas and  green beans and sauté further for  2 min.
  • Add  the turmeric powder and salt
  • Add enough water to cook the rice and mung dal mixture.

Put the dumplings in the khichadi after it is cooked  and mix well making sure the dumplings don’t break. Garnish with coriander leaves and the khichadi is ready to eat.

 

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