Broken Wheat Khara Bhath With Khara Bhath Spice Powder Recipe
Mother’s Day is closing in . The honest truth is, there is never a day when I don’t think of my mum. Now more so since the special day is near…
One dish that comes to mind amongst the many heart warming delicacies she cooks is Khara Bhath.
This is one dish, which brings a warm smile to anybody’s face on savoring, as breakfast or as evening tiffen. Especially so on fasting days when rice is not eaten at night. This is a spiced thick semolina porridge with vegetables and roasted peanuts. Nowhere else have I tasted the quality, the deliciousness she brings to this dish.
This is my attempt at recreating the dish using broken wheat instead of semolina with vegetables and peanuts – Broken Wheat Khara Bhath. This is a protein rich, fiber rich single pot recipe.
I am using cabbage, carrot, peas, spinach and tomato here. You can use your choice of vegetables, such as green beans, green bell pepper; or even onion, as in my other broken wheat recipe – Broken Wheat Upma.
broken wheat – 2 cups
cabbage – chopped fine, 1 cup
carrot – 1 chopped into small pieces
tomato – 1 chopped fine
potato – 1 medium sized chopped into small cubes
spinach – roughly chopped, 1/2 cup
peanuts – 1/4 cup (I do like a lot of the crunch!)
oil – 2 tsp
mustard seeds – 1 tsp
de-husked split black gram – 1 tsp (urad dal)
split yellow peas – 1 tsp (chana dal)
curry leaves – 6-8
asafoetida – 1/8 tsp (hing)
dry red chilies – 2-3 (adjust to tolerance)
sambar powder – 1 & 1/2 tbsp (this is available easily in Asian grocery stores, MTR brand Sambar Powder can be used) for Khara Bhath powder recipe – check below.*
salt to taste
water as needed
fresh coriander – to garnish (optional)
- broken wheat - 2 cups
- cabbage - chopped fine, 1 cup
- carrot - 1 chopped into small pieces
- tomato - 1 chopped fine
- potato - 1 medium sized
- spinach - roughly chopped, ½ cup
- peanuts - ¼ cup (I do like a lot of the crunch!)
- oil - 2 tsp
- mustard seeds - 1 tsp
- de-husked split black gram - 1 tsp (urad dal)
- split yellow peas - 1 tsp (chana dal)
- curry leaves - 6-8
- asafoetida - ⅛ tsp (hing)
- dry red chilies - 2-3 (adjust to tolerance)
- sambar powder - 1 & ½ tbsp (this is available easily in Asian grocery stores)
- fresh grated coconut - 2 tbsp
- salt to taste
- water as needed
- fresh coriander - to garnish (optional)
- first chop all the vegetables.
- place the chopped cabbage in a bowl, add some salt, keep it covered for about 20-30 min. this ensures the moisture from the cabbage drains out. this is believed to remove goitrogens (the chemicals which cause reduction of thyroid levels) in cabbage.
- in a deep thick bottomed pan, heat the oil, splutter mustard seeds, add chana dal, urad dal, dry red chilies, curry leaves, asafoetida and stir.
- once the dals turn golden-brown, add chopped tomamtoes, stir, cook until it starts to break down.
- now add the chopped carrot, chopped potato, fresh peas.
- squeeze out all the moisture from the cabbage and add that in too.add the peanuts.
- mix well. now stir and cook for a couple of minutes.
- now, add boiling water from the kettle (about 4- 4&1/2 cups)
- add salt to taste for the entire khara bhath, mix. bring this to a boil. simmer and cook until the potatoes are nearly done.
- now add the broken wheat, grated coconut, chopped spinach, mix well. (add frozen peas at this stage if not using fresh ones)
- now cook this, stirring now and again until the broken wheat is fully cooked (it will turn translucent) as also the vegetables are cooked.
- then, switch off the heat. keep it covered for another few minutes. fluff up the dish with a fork.
- garnish with coriander and serve with yogurt, pickle or just as is.
vegetables can be added as per your choice..
the extraction of water from the cabbage is an optional step preferable for those with an underactive thyroid gland.
the ratio of broken wheat:water would be 1:2 approximately. May need a little more.
as the broken wheat gets cooked, it tends to thicken the entire mixture, hence it needs to be stirred now and again; also if needed additional water can be added if the mixture looks too dry. but do add BOILING water and not cold water.
addition of tomato can be made along with the vegetables too, instead of being added to the tempering.
*Recipe for Khara Bhath Powder:
If you do not wish to use sambar powder, you can prepare the spice powder afresh. This is my mum’s recipe.
yellow split peas – 2 tbsp (chana dal)
de-husked split black gram – 1 tbsp (urad dal)
dry coriander seeds – 1 tbsp
dry red chilies – Byadige variety (milder chili) – 3
Spicy variety dry red chili – 2
cinnamon stcik – 1/2 inch piece
asafoetida – 1/2 tsp (hing)
dry kopra (Indian desiccated coconut) – 3/4 to 1 cup
- first dry roast the dals, dry red chilies, coriander seeds, cinnamon, asafoetida for 2-3 minutes or until the dals turn golden brown in a pan.
- allow this to cool.
- then using a spice grinder powder all the above.
- the towards the end add the dry kopra and grind again briefly until it mixes in. do not over grind at the point, otherwise the kopra leaves out oil. the shelf life of the powder will then be shortened.
- store this in an air-tight container for upto a month.
Notes: 2 cloves can be added to the spices which are dry roasted. this is optional step, which some people follow.