Moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache!
dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. In many gujarati houses, friday is khichdi day.
1/2 cup boiled yellow moong dal (split yellow gram)
1/2 cup rice (chawal)
1/4 tsp turmeric powder (haldi)
5 pcs black peppercorns (kalimirch)
1-2 red chilli pieces (optional)
salt to taste
1 1/4 tbsp ghee
For Serving
kadhi,lemon pickle
papad
Method
1.Wash and soak the moong dal and rice together. Drain.
2.In a pressure cooker heat the oil, add cumin seeds and asafoetida and fry them for 1 minute then add red chili pieces and fry them for 1 minute or until chilies and cumin seeds become brown.
3.Now add rice, dal, salt, turmeric powder and 4½ cups of water, and mix, close the lid of the cooker and cook on medium heat.Pressure cook for 5 to 6 whistles and set aside for 20 minutes till the steam has been released.
4.Once the steam of pressure cooker releases open the cooker, with the spoon mix the dal and rice so that there are no lumps
5.If the khichdi is too thick then add more water if, it is watery then cook it little longer.khichdi tends to get thicker as it cool down. Remove from the pressure cooker, add the ghee and mix well.
6.Serve hot with ghee , kadhi,lemon pickle and papad.
Variation:
1.Use green moong dal (split green gram) instead of the yellow moong dal, and use 2 cloves (laung / lavang) and a small piece of cinnamon (dalchini) instead of the peppercorns.
2 Cook khichdi in pressure cooker, otherwise it takes too long too cook khichdi.
3 can add red chili pieces along with cumin seeds in step 2 and fry them for 1 minute
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