Ingredients
- 1 cup broken wheat
- 1/2 capsicum, finely chopped
- Handful of coriander leaves, finely chopped
- 1 carrot, finely chopped
- 10-12 beans, finely chopped
- 1 onion, finely chopped
- Small piece of ginger, finely chopped
- 1 tomato, finely chopped
- 2 green chillies, finely chopped
- 21/2 cups water
- Salt to taste
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 tbsp sunflower oil
Method
Wash and drain 1 cup of broken wheat. Keep aside.
Heat a pan and roast the drained broken wheat for 10-12 minutes or until you hear a spluttering sound. Remove from heat and keep aside.
Heat a pan and add 2 tbsp of oil.
Add 1 tsp mustard seeds. Once it starts spluttering, add 1 tsp urad dal.
Add finely chopped vegetables and stir well. Cook for 5 minutes.
Add 2 1/2 cups of water and salt to taste.
Cover and cook until the water starts boiling.
Add the roasted broken wheat and stir well.
Cover and cook until the water is completely absorbed. Don’t forget to stir inbetween.
Once the water is completely absorbed and is cooked well, remove from heat and serve hot.
