Wheat Khichdi (wheat-lentil porridge)

Soak the wheat in enough water overnight/for 8 hours at least

Grind the wheat to a coarse paste in a mixer without using any water. Keep aside.

Clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours.

Heat the ghee and oil in a pressure cooker and add the cumin seeds, green chillies and asafoetida.

When the seeds crackle, add the ground wheat and moong dal and sauté on a medium flame for a few seconds.

Add 3½ cups of hot water, salt and turmeric powder, mix well and pressure cook for 6 whistles

Allow the steam to escape before opening the lid and mix well.

Serve immediately with low-fat curd or kadhi