Name: Traditional Akshya Tritiya Jain Thali- Gehu khich, Imlani, Kachar Phali sabji, Parat wali roti and Chunna recipe by Divya Jain at BetterButter
Prep time: 720 min
Cook time: 2 min
Total time: 722 min
Yield: 5
Ingredients: GEHU KHICH: 3/4 cup whole wheat; 3/4 cup whole moong; Salt to taste; 1/2 tsp turmeric powder; 1/4 cup desi ghee, for serving; PARAT ROTI: 1 cup whole wheat flour; Salt to taste; GUVAR PHALI SABJI: 1/4 cup dehydrated/sundried cluster beans (guvar phali); 1/4 cup dried wild cucumber (kachar); 1/4 cup moong badi; 1 tbsp oil; Pinch of hing; 1/2 tsp mustard seeds; 1 tsp chili powder; 2 tsp coriander powder; 1/4 tsp turmeric powder; Salt to taste; 1/4 cup buttermilk; IMLANI PANI: 1/4 cup tamarind pulp; 3 tbsp jaggery; 1/2 tsp rock salt; 1/4 tsp Salt; 1/2 tsp ground black pepper; 1/2 tsp oil; 1 tsp cumin seeds; CHUNNA: 1/4 cup whole wheat; 2 cups whole milk; 1/4 cup sugar; 1 tsp cardamom powder; Few threads of saffron

Ingredients Serving: 5

GEHU KHICH: 3/4 cup whole wheat
3/4 cup whole moong
Salt to taste
1/2 tsp turmeric powder
1/4 cup desi ghee, for serving
PARAT ROTI: 1 cup whole wheat flour
Salt to taste
GUVAR PHALI SABJI: 1/4 cup dehydrated/sundried cluster beans (guvar phali)
1/4 cup dried wild cucumber (kachar)
1/4 cup moong badi
1 tbsp oil
Pinch of hing
1/2 tsp mustard seeds
1 tsp chili powder
2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
1/4 cup buttermilk
IMLANI PANI: 1/4 cup tamarind pulp
3 tbsp jaggery
1/2 tsp rock salt
1/4 tsp Salt
1/2 tsp ground black pepper
1/2 tsp oil
1 tsp cumin seeds
CHUNNA: 1/4 cup whole wheat
2 cups whole milk
1/4 cup sugar
1 tsp cardamom powder
Few threads of saffron
Few chopped almonds
2 tbsp desi ghee, for serving

Instructions

GEHU KHICH: Day 1- mix wheat with 2 tbsp of water and remove the husk either by hand pounding in mortar pestle(traditional way) or by pulsing in mixer grinder few times.
Spread pounded wheat in a clean cloth to get dry.
Rub the dried wheat in between the hands to remove the husk. Now take the wheat in supa/plate and toss it few times to remove the husk. This is called chada/chadela gehu.
Day 2- pressure cook chada wheat with 6 cups of water , salt and turmeric powder for 8 to 10 whistle in low flame.
Once cooked smash with the laddle and serve hot with lots of ghee.
KACHAR PHALI SABJI- Boil dehydrated guvar phali, dried kachar and moong badi in water for 8-10 minutes.
Heat oil in a pan. Add mustard seeds and hing. Add all spices and buttermilk. Cook for a minute.
Add boiled vegetables in buttermilk mixture and cook for 5 minutes. Add salt according to taste.
Serve hot along with gehu khich.
IMLANI PANI- Mix tamarind pulp with jaggery, salts, ground black pepper and sufficient water, around 3 cups in a jar.
In a small pan heat oil, add cumin seeds. Once they splutter add the tadka to imlani Pani. Serve with hot gehu khich.
PARAT WALI ROTI: Knead a soft smooth dough from wheat flour, salt and water. Keep aside for 20 minutes.
Roll two thin rotis. Apply ghee all over on one side of both roti.
Put them together on hot tawa by overlapping ghee sides so that they sticks together and cook on both sides.
Once cooked on both sides, seperate both the rotis by gently peeling off. Likewise prepare the rest rotis.
This rotis are used to mix the ghee nicely with the gehu khich and then mixed with khich itself to be eaten.
CHUNNA- It's a pudding made with chada gehu ( pounded and husked) and milk. Pressure cook 1/4th cup chada gehu with 2 cups water for 5-6 whistle.
Boil milk in a pan. Add cooked gehu and saffron in the milk and cook in low flame until it absorbs all the milk by continuously stirring it over low medium flame.
Add sugar, cardamom powder and crushed almonds and cook for another 5-10 minutes.
Add melted ghee on top and serve hot or cold.

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