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DISH NAME : KICHIDI- MOONG DAL( GREEN GRAM LENTIL WITH RICE)
Preparation Time : 20 minutes
Cooking Time : 25 minutes
Description
Kichidi is a simple one pot dish of pulses and rice. The pulses vary from region to region. It can be pigeon pea or green gram or green gram dal. Some khichdi also includes vegetables. Kichidi is almost always tempered in ghee with spices. The basic accompaniments to a kichidi is pappad, curd and pickle. Again this varies according to region. Usually the first solid meal of an Indian kid is khichdi.
Of all the kichidis, moong dal khichdi is considered thebest for health. Green gram dal ( moong dal) refers to green gram that has been skinned and split.The end product is flat, yellow, tiny lentil. This cooks fast and is easy to digest. it does not hold its shape after cooking. In India, these are used in curries as well as sweets. it is a good source of dietary fibre and protein.
Note
1) My khichdi was like porridge, neither too watery nor like pulao. This is the consistency we like.
2) Khichdi gets thicker after cooling.
3) If you like finely chopped garlic can be added with ginger while tempering. Since originally it's a Gujarati dish, garlic is not added.
4) I made in a pressure cooker. If making in a normal pot or vessel, cook till done.
5) You can temper first, in the vessel in which you are going to cook khichdi, thed add rice and lentil and cook. Then you need not temper again.
| Quantity | Name | |
|---|---|---|
| MOONG DAL KHICHDI(ONE POT GREEN GRAM LENTIL WITH RICE) | ||
| 0.5 Cup | Basmati rice | |
| 0.5 Cup | Split green gram dal | |
| 4 Cups | Water | |
| Salt to taste | ||
| 1 Pinch | Turmeric powder | |
| 1 Pinch | Asafoetida powder | |
| Tempering | ||
| 1 Tbsp. | Ghee (clarified butter) | |
| 0.5 Inch | Cinnamon | |
| 2 No.s | Whole red chillies broken to 2 pieces | |
| 2 No.s | Green chilli chopped finely | |
| 2 No.s | Cloves | |
| 1 Tsp. | Pepper corns | |
| 1 Pinch | Asafoetida | |
| 0.5 Cup | Tomato chopped fine | |
| 2 Tbsp. | Corriander leaves chopped fine | |
| 1 Tsp. | Ginger chopped fine | |
| 0.5 Cup | Onion chopped finely | |
| 1 Tsp. | Cumin seeds | |
Method
1) Wash both rice & lentils together.
2) Boil 3 cups water in a pressure cooker with salt to taste, asafoetida & turmeric powder.
3) Add rice & lentils together.
4) When steam comes out of the vent of pressure cooker, put the weight of the cooker and cook for 2 whistles.
5) Wait for the pressure to subside. then open the cooker.
For Tempering:-
1) Heat ghee.
2) Splutter cumin.
3) Add cloves, cinnamon & peppercorns.
4) Then add ginger, grren chillies and onion and fry till onions are browned.
5) Add tomatoes and cook.
6) Then add asafoetida.
7) Remove fro fire and add to rice mix.
8) Garnish with corriander leaves.
Serving Suggestions
Serve hot with curd, papad & pickle. A few drops of ghee may be added to enhance flavor.