Fada ni Khichdi (Gujarati Broken Wheat Khichdi)

Fada (broken wheat, also dalia or lapsi) is a pantry staple in Gujarat. Cooked with moong dal, vegetables and a ghee tempering of cumin, cloves and cinnamon, it makes a nourishing khichdi that is lighter than rice – served with kadhi in many homes. Coarse Austrian 'Weizenschrot' or bulgur works as a substitute.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Cook 25 min
• Vegetarian
• Famous in Gujarat

Ingredients

• 120 g broken wheat (dalia / fada)
• 60 g yellow moong dal
• 200 g mixed vegetables (carrot, peas, potato, beans)
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 cloves, 2 cm cinnamon, 1 bay leaf
• 1 pinch asafoetida
• 1 tsp grated ginger, 1 green chilli
• ½ tsp turmeric
• 1 tsp salt
• 900 ml water
• coriander

Method

1. Dry-roast the broken wheat in 1 tsp ghee for 3 minutes until fragrant. Wash the moong dal.
2. Heat the remaining ghee, add cumin, cloves, cinnamon, bay leaf and asafoetida, then ginger and chilli.
3. Add the vegetables and turmeric and stir for 2 minutes, then the wheat and dal.
4. Pour in the water, add salt and cook covered on low heat for 18–20 minutes (or 3 whistles) until soft.
5. Stir in coriander and serve with Gujarati kadhi, yogurt or papad.

Tip: Roasting the broken wheat first keeps the grains separate and gives a nutty flavour.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.