Moong Dal with Rice khichdi
(Green split Moong dal with rice)
Moong dal khichidi is a perfect one-dish meal. It is prepared with rice and split green moong lentils and commonly considered to be a comfort food. In northern and western India.
Moong dal khichdi considered a very plain bland dish usually served to people who are ill and recuperating from sickness, and good for upset stomach, because it is light and its ability to provide a good level of nourishment. Khichidi is also the first solid food that baby is Introduce to.
Moong dal khichdi is very popular among many who follow an ayurvedic diet practices or natural cure. It is usually served with yogurt, papads (Papadum), and pickle and top with ghee or butter. Moong dal Khichdi is very simple and easy to make, it require only a few ingredients and spices.
Moong dal khichdi considered a very plain bland dish usually served to people who are ill and recuperating from sickness, and good for upset stomach, because it is light and its ability to provide a good level of nourishment. Khichidi is also the first solid food that baby is Introduce to.
Moong dal khichdi is very popular among many who follow an ayurvedic diet practices or natural cure. It is usually served with yogurt, papads (Papadum), and pickle and top with ghee or butter. Moong dal Khichdi is very simple and easy to make, it require only a few ingredients and spices.
Ingredients:
½ Cup of rice
½ Cup of green split moong dal
½ Teaspoon turmeric powder
1 Teaspoon cumin seeds
2 Whole dry red chilies – Break chilies in half (optional)
1 Pinch of asafetida (hing)
1½ Teaspoon salt or to your taste
1 Tablespoon fresh grated ginger (optional)
2 Teaspoon vegetable oil
4½ Cups of water
Ingredients for hot chile tadka: (optional tadka)
2 Teaspoon crushed red chilies or red chili powder
2 Tablespoons melted butter or Ghee
Coookng measurement conversion
Measurement converter
½ Cup of rice
½ Cup of green split moong dal
½ Teaspoon turmeric powder
1 Teaspoon cumin seeds
2 Whole dry red chilies – Break chilies in half (optional)
1 Pinch of asafetida (hing)
1½ Teaspoon salt or to your taste
1 Tablespoon fresh grated ginger (optional)
2 Teaspoon vegetable oil
4½ Cups of water
Ingredients for hot chile tadka: (optional tadka)
2 Teaspoon crushed red chilies or red chili powder
2 Tablespoons melted butter or Ghee
Coookng measurement conversion
Measurement converter
Split Green Moong Dal
|
Rice
|
Cumin seeds (Jeera)
|
Turmeric powder (Haldi)
|
Asafetida (Hing)
|
Red chilies
|
Grated Ginger
|
Oil
|
Salt
|
|
Melted Butter
|
Directions:
1. In a bowl mix Rice and Dal and wash, changing water several times until the
water appears clear.
1. In a bowl mix Rice and Dal and wash, changing water several times until the
water appears clear.
In a Bowl mix Rice and Moong Dal
|
Wash and rinse Dal and Rice
|
2. Soak Dal and Rice in 4 cups of water for 10 to 15 minutes.
3. Once Dal and Rice are soaked, carefully pour out the soaking water and wash
the rice and dal in several changes of water, until water runs clear. Keep them
aside.
3. Once Dal and Rice are soaked, carefully pour out the soaking water and wash
the rice and dal in several changes of water, until water runs clear. Keep them
aside.
Soak Dal and Rice in water
|
Wash and rinse soaked Dal & Rice
|
4. In a Pressure cooker heat the oil, add Cumin seeds and Asafetida and fry them
for1 minute or until they become light brown.
for1 minute or until they become light brown.
Soaked Dal and Rice
|
In a Pressure cooker add oil
|
Add cumin seeds and asafetida and fry
|
Cumin seeds and Asafetida are fried
|
5. Add Red chili pieces and fry them for 1 minute or until they fried.
6. Now add Dal and Rice.
6. Now add Dal and Rice.
Add Red chilies and fry
|
Add soaked Dal and Rice
|
7. Mix Dal and Rice with spices.
8. Add 4½ cups of water and mix.
8. Add 4½ cups of water and mix.
Mix Dal and Rice with spices
|
Add water and mix
|
9. Add Turmeric powder and mix.
Add Turmeric powder
|
Mix Turmeric powder well
|
10. Add salt and mix.
11. Close the lid of the cooker and cook on medium heat.
11. Close the lid of the cooker and cook on medium heat.
Add salt and mix
|
Close the lid of Pressure cooker
|
12. In about 8 to 10 minutes pressure cooker starts steaming, turn the heat down
and let it cook for 5 to 6 minutes and turn the heat off ( different brand of
cooker required different to cook)
13. Once the steam of pressure cooker goes down open the cooker, with the
cooking spoon mix the dal and rice so that there are no lumps, turn the stove
on medium heat.
and let it cook for 5 to 6 minutes and turn the heat off ( different brand of
cooker required different to cook)
13. Once the steam of pressure cooker goes down open the cooker, with the
cooking spoon mix the dal and rice so that there are no lumps, turn the stove
on medium heat.
Open the cooker
|
With a spoon mix Khichdi well
|
14. Add grated ginger and mix.
15. If the khichdi is too thick then add more water if it is watery then cook it little longer. If not eating immediately then leave it little watery because khichdi tends to get thicker as it cool down.
15. If the khichdi is too thick then add more water if it is watery then cook it little longer. If not eating immediately then leave it little watery because khichdi tends to get thicker as it cool down.
Add grated Ginger
|
Mix Ginger well
|
16. Once the dal and rice are cooked and they blend well with each other and you have the desired consistency turn the stove off.
Moong Dal khichdi is cooked
17. When serving khichdi garnish with butter or ghee and serve hot with yogurt
and pickle of your choice.
18. If you like to spice up the khichdi sprinkle some hot Chile tadka over
khichdi. (see below for hot chile tadka) . You can either add Tadka in whole
khichdi or on personal serving according to their taste.
and pickle of your choice.
18. If you like to spice up the khichdi sprinkle some hot Chile tadka over
khichdi. (see below for hot chile tadka) . You can either add Tadka in whole
khichdi or on personal serving according to their taste.
Moong Dal with Rice Khichdi
Add chili Tadka over Khichdi
Yogurt
|
Sweet Mango Pickle
|
Butter
|
Tips:
1. Cook khichdi in pressure cooker, otherwise it takes too long to cook khichdi.
2. If cooking in sauce pan it will require more water and will take longer to cook.
3. In khichidi rice and dal are generally over cooked and gooey in texture.
1. Cook khichdi in pressure cooker, otherwise it takes too long to cook khichdi.
2. If cooking in sauce pan it will require more water and will take longer to cook.
3. In khichidi rice and dal are generally over cooked and gooey in texture.
Direction for Hot chile Tadka: (Tadka)
In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed
red chilies or red chili powder and fry them for a minute or less turn the heat
off.
In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed
red chilies or red chili powder and fry them for a minute or less turn the heat
off.
In a Pan add Butter or Ghee
|
Add crushed chilies or Chili powder
|
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
|
|
|
|
Other recipe:
Toor dal and rice khichdi Muttar pulao (Rice with green peas)
(Arhar dal khichdi)
Balck urad dal with rice khichdi Split green moong dal
(Black grams, Mak ki dal ki khichdi)
Sabudana khichdi Green moong dal with spinach
(Tapioca pearls khichdi)
Gajar ka raita Aloo ka raita
(Yogurt with carrots) (Yogurt with potatoes)
Toor dal and rice khichdi Muttar pulao (Rice with green peas)
(Arhar dal khichdi)
Balck urad dal with rice khichdi Split green moong dal
(Black grams, Mak ki dal ki khichdi)
Sabudana khichdi Green moong dal with spinach
(Tapioca pearls khichdi)
Gajar ka raita Aloo ka raita
(Yogurt with carrots) (Yogurt with potatoes)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
