Stay on track with this light and savory Indian recipe made with whole grains.
Allow me to begin 2017 with a light, comforting and hearty breakfast recipe. I have to confess that we over-indulged on food during the last few weeks. Right now, I am not just left with extra pounds but also a bad throat. So a light meal is exactly what I need right now.
This recipe, for those of you who are wondering what Khara bhat is. It is nothing but Umma which is loaded with vegetables and spices. Like upma, Khara bhat is light, moist and is studded with crunchy bites of nuts and lentils.
The char bhat is a healthy whole grain dish with porridge-like consistency with flavorings of Vangi that or bhat of visible bhat. In short, the Khara that or the Rava bhat is a wholesome dish that can be had for breakfast or as a light meal on a hot summer’s day!!
- Thick Semolina or upma rawa- 1cup or 150gms
- Tamarind- a small lime sized Soaked in 2tbsps of water
- Oil or ghee- 3tbsps
- Mustard seeds- 1tsp
- Channa dal- 1/2 tsp
- Urad dal- 1/2tspn
- Curry leaves- 2 sprigs
- Asafetida- a large pinch
- Diced Vegetables- 1 cup I used 1small carrot, 3-4 french beans, 2tbspns of peas and a tbsp of chopped green bell pepper
- Tomato- 1small finely chopped (optional)
- Turmeric- 1/4tspn
- Salt- to taste
- Jaggery- 1tspn
- Freshly grated coconut- 2tbspn
- Vangi that powder or visible that powder- 1-1/2 tbsp
- Coriander leaves to garnish
- Lemon wedges to serve
- Dry roast the semolina in a thick bottomed pan till brown and fragrant and set aside.
- Extract the juice from the soaked tamarind and set aside.
- Heat oil in a thick bottomed pan and add the mustard seeds. Once they sputter, add the channa dal and Urad dal and fry till they turn brown.
- Stir in the Curry leaves and fry for a few seconds. Add the asafetida and the diced vegetables and fry for a minute.
- Add the chopped tomato, turmeric, salt and jaggery and continue frying for a two minutes.
- Add the tamarind pulp and quarter cup of water and cook covered for 4-5minutes or till the vegetables soften.
- Add two and a half cups of water to the vegetable mixture and allow the mixture to boil. Reduce the heat and add the roasted semolina while stirring continuously.
- Add the coconut and the Bisibele bhat/ Vangi bhat powder and cook covered on low heat till the water is absorbed completely and the semolina is completely cooked.
- Take off the heat, Garnish with coriander leaves and serve immediately with lemon wedges on the side.
Nandita was born, bred and spread in India, but right now lives in Tanzania where her quest for simple and exotic pleasures of food led to the creation of the blog Paaka-Shaale. She believes that food is not just a means to feed a body. But it is also meant to appeal the mind and satiate the soul.