Wheat Rava Khichdi

Some recipes feel like a gentle hug — warm, filling, and nourishing in every spoonful. For me, Wheat Rava Khichdi, or Godhuma Rava Khichdi, is one of those comfort meals that I keep going back to, especially in winter or when in it rains and is a definite when it's both like right now in Sydney. 

Made with cracked wheat (also called dalia or godhuma rava) and moong dal, this khichdi is a beautiful blend of simplicity and nutrition. It’s light on the stomach, easy to digest, and incredibly versatile. You can serve it for breakfast, a midweek dinner, or even pack it into a lunchbox for a wholesome, warming meal.

What I love most about this recipe is how easily it adapts — throw in some seasonal vegetables, top it with ghee, or finish with a squeeze of lemon. It’s naturally rich in fiber and protein, and if you make it with ghee, the aroma is just unbeatable.

If you're looking for something hearty yet healthy, comforting yet uncomplicated, I promise this wheat rava khichdi won't disappoint.

Full recipe below — and don’t forget to add a little extra ghee on top if your soul needs it.

Ingredients:

Main:

• Wheat rava (dalia / godhuma rava) – 1 cup

• Moong dal (split yellow dal) – ½ cup

• Water – 4 to 4½ cups (adjust for texture)

• Salt – to taste

Tempering:

• Oil or ghee – 2 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Urad dal – 1 tsp

• Chana dal – 1 tsp

• Curry leaves – 8–10

• Dry red chilies – 1 or 2

• Green chilies – 2, slit

• Ginger – 1 tsp, finely chopped

• Hing (asafoetida) – a pinch

• Turmeric powder – ¼ tsp

• Chopped vegetables – 1 cup (carrot, beans, peas optional)

• Bay leaves - 1-2

• Garnish (optional):

• Fresh coriander

• Lemon juice

• Ghee drizzle

Method:

• Dry roast the moong dal in a pan for 2–3 minutes until slightly aromatic. Wash and keep aside.
• Dry roast wheat rava in a separate pan for 4–5 minutes on low heat until it turns slightly golden and aromatic. Set aside.
• In a pressure cooker or deep pot, heat oil or ghee.
• Add mustard seeds, bay leaves, cumin, urad dal, chana dal, red chilies, green chilies, ginger, and curry leaves. Sauté until the dals turn golden.
• Add hing and turmeric.
• Add the chopped vegetables (if using) and sauté for 2–3 minutes.
• Add moong dal and sauté for 1–2 minutes.
• Add 4½ cups water and bring to a boil. Add salt.
• Once boiling, add the wheat rava slowly, stirring continuously to prevent lumps.
• Cover and cook on low heat (or pressure cook for 1–2 whistles) until both rava and dal are soft and well-cooked.
• Let it rest for 5 minutes. Fluff gently. Garnish with fresh coriander and a squeeze of lemon. Serve with fried fish and papad.

Andhra Style Chikkudukaya Curry (Indian Broad Beans curry)

There’s something deeply comforting about the simplicity of regional Indian food, and for me, Chikkudukaya Curry (Indian broad beans curry) is one of those nostalgic recipes that instantly brings back memories.

Known as sem in Hindi, these broad, flat beans are a staple in many South Indian kitchens. But in Andhra households, chikkudukaya takes on a spiced, soulful transformation — lightly cooked with onions, tomatoes, garlic, and just enough heat to bring everything to life. It’s humble, hearty, and so satisfying.

This curry used to be a regular in my winter kitchen back in Hyderabad, India. I love how easy it is to prepare — no grinding, no fancy ingredients — just honest flavors that develop beautifully in one pan. You can make it as a dry stir-fry or as a moist, curry-style dish like I’ve shared here. I sometimes stir in a spoon of roasted peanut powder or coconut at the end for a rustic finish.

Ingredients:

• Chikkudukaya (broad beans) – 250g (washed, strings removed, cut into 1-inch pieces)
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, chopped
• Green chilies – 2, slit
• Garlic – 4-5 cloves, crushed
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Dry red chili – 1 (optional)
• Turmeric powder – ¼ tsp
• Red chili powder – 1 tsp (adjust to taste)
• Coriander powder – 1 tsp
• Salt – to taste
• Oil – 2 tbsp
• Fresh coriander leaves – for garnish

Method:

• Prep the beans: Remove stringy sides of chikkudukaya and chop into 1" pieces. Rinse well.
• Boil (optional but faster): Pressure cook the chopped beans with a pinch of salt and turmeric for 1 whistle, OR cook covered in a pan with ¼ cup water until soft but not mushy.
• Tempering:
• Heat oil in a pan.
• Add mustard seeds, cumin, dry red chili.
• Once they splutter, add crushed garlic and green chilies. Sauté for 30 seconds.
• Add onion and sauté until light golden.
• Add tomatoes, turmeric, and a pinch of salt. Cook until tomatoes are soft.
• Spice it up:
• Add red chili powder, coriander powder, and mix well.
• Add boiled chikkudukaya pieces.
• Stir well to coat beans with the masala.
• Cook on medium heat for 5–6 minutes, stirring occasionally. Add a splash of water if too dry.
• Optional: Add coconut or peanut powder now for extra richness.
• Garnish with chopped coriander and turn off the heat.

Serve it with hot rice, a drizzle of ghee, and maybe some rasam on the side — and you’ve got a meal that tastes like home.

Dimer Dalna/ Boiled Egg Curry

In Bengali homes, dalna-style gravies are thicker than usual curries, mildly spiced, and beautifully aromatic with bay leaf, garam masala, and a generous pinch of nostalgia. Every household has its own version — some add potatoes, some don't; some use mustard oil for an authentic touch (I do!), and some temper it with paanch phoron.

What makes Dimer Dalna special for me is how effortless it is — no complex ingredients, no long hours in the kitchen, and yet, the end result tastes like something made with love and patience.

Whether you’re a Bengali missing home or just someone who loves bold, soulful Indian food, this egg curry will win your heart. Scroll down for the full recipe — and don’t forget the rice. You’ll want to soak up every last drop.  

Ingredients:

For Boiled Eggs:

• Eggs – 4 (hard-boiled)

• Salt – ½ tsp

• Turmeric powder – ½ tsp

For the Curry:

• Potatoes – 2 medium (peeled and cut into halves or quarters)

• Onion – 2 medium (finely sliced or grated)

• Tomato – 1 large (chopped or pureed)

• Ginger paste – 1 tsp

• Garlic paste – 1 tsp

• Green chilies – 2 (slit)

• Bay leaf – 1

• Whole cumin seeds – ½ tsp

• Cumin powder – 1 tsp

• Coriander powder – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp (adjust to taste)

• Garam masala powder – ½ tsp

• Sugar – ½ tsp

• Salt – to taste

• Mustard oil – 3 to 4 tbsp

• Water – 1 to 1½ cups (as needed)

• Fresh coriander – chopped (for garnish)

Method:

• Boil the eggs, peel them, and rub with a little turmeric and salt.
• Heat 1 tbsp oil and lightly fry the eggs until golden. Set aside.
• In the same oil, fry the potato pieces with a pinch of turmeric and salt till they get a light golden crust. Remove and keep aside.
• Add more oil if needed. Temper with bay leaf and cumin seeds.
• Add sliced onions and saute until golden brown.
• Add ginger and garlic paste. Saute until the raw smell disappears.
• Add chopped tomatoes, green chilies, and a pinch of sugar. Cook till oil separates.
• Now add turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook the masala well.
• Add fried potatoes and mix well with the masala. Add water to form a gravy.
• Cover and simmer till potatoes are cooked (about 10–12 minutes).
• Add the fried eggs and simmer for another 3–4 minutes.
• Sprinkle garam masala and chopped coriander.
• Turn off the heat and let it rest for a few minutes.

Serve hot with steamed rice, basanti pulao, or luchi/paratha.

Banana Oats Raisin Muffins

I am pretty sure that every once in a while, you have overripe bananas on your kitchen counter. Hats off to you if you don't, but clearly that's not the case with me. Whenever that happens to me, I think of a few options that I can use the bananas for - banana bread, banana smoothie, sometimes I also cut and freeze the bananas for making a smoothie later. 

Last weekend when this happened, I thought of preparing banana muffins. This was to make sure we can use these masterpieces for snacking during the school holidays. My daughter is not a fan of raisins as such but does not mind having them. To make it healthy, I have added steel cut oats to the recipe. You can replace it with all-purpose flour instead if you wish to. 

Ingredients:

- Overripe Bananas - 2

- Sugar - 1/2 cup

- Cinnamon powder - 1 tsp

- Self Raising whole wheat flour - 1/2 cup

- Steel cut oats - 1 and 1/2 cups

- Vanilla essence - 1 tsp

- Milk - 1/2 cup

- Olive oil - 1/4 cup

- Eggs - 2

- Baking powder - 1 tsp

- Raisins - 1/2 cup

Method:

- Mash the bananas with a fork in a bowl.

- In another bowl, beat all the wet ingredients (oil, milk, eggs, sugar, vanilla essence) together.

- To this mixture, the add mashed bananas and mix well.

- Add the flour, baking powder, raisins and oats and mix well.

- Line a muffin tray with muffin cases and preheat oven to 170 degrees celcius.

- Once the oven is preheated, bake muffins for 20 mins.

- Let it cool before serving.