Moong Dal Khichdi
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Khichdi is the comfort food made from Lentils and Rice, mixed together. Moong Dal Khichdi which uses Moong Dal as the lentil is light on the digestive system and hence served especially when someone is sick and has been restricted to diet. Easily digestible for babies, its one of the first solid food that is given to the babies who start the solids. Let's see how to make without onion, without garlic (Satvik food) moong Dal khichdi
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Ingredients
- 1/2 cup Rice
- 1/2 cup Split Green Gram moong dal
Spices For Khichdi
- 2 Bay leaf
- 1 Cinnamon
- 10 to 12 Peppercorn black
- 2 Black Cardamom
- 4 Green Cardamom
- 4 Cloves
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tbsp Ginger chopped
- 2 Green chili
- 1 tsp Garam masala
- 1 tbsp Vegetables oil
For Tempering/Seasoning
- 1 tbsp Pure ghee
- 1 pinch Asafetida
- 2 Red chili whole
- 2 glass Water
- Salt to Taste
- 1 tsp Cumin seeds
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Instructions
How to cook Moong Dal Khichdi
- Rinse rice and moong dal (lentil) separately. Soak both of them separately for 10 minutes.
- This is an open pot vegetable khichdi recipe. So take an open heavy-bottom pan and heat 1 tablespoon oil.
- Add in dry whole spices like bay leaves (Tej Patta), black cardamom (badi elaichi), green cardamom (choti elaichi), cloves (laug), black peppercorn (sabut kali mirch), 1/2 inch cinnamon stick ( dalchini). Sauté it for few seconds but do not burn it.
- This is the secret trick to bring out the flavors of khichdi, rinse out the water, keep that water aside for later use. Roast the moong dal in the oil and spices for few minutes or till a roasted aroma comes out.
- Next, add the soaked rice. Stir it 2 -3 times so that the ingredients are mixed well.
- This is no onion, no garlic, ayurvedic khichdi recipe so just add the freshly grated ginger, and dry powdered spices like turmeric powder (Haldi), coriander powder (dhania powder), cumin powder (jeera ), red chili powder (lal mirch). Stir and mix.
- Pour 1 glass of warm water. Add two green Chilies. Close the lid and stir it once or twice occasionally. Once the water is reduced and add salt and garam masala (Indian spice, available in any Indian store) and give it a stir.
For the Tempering or Seasoning
- Heat pure ghee in a ladle. Add cumin seeds and whole red chilli. Let it splutter. Add Asofetida and pour the tempering on the moong dal khichdi.
- Enjoy the hot Khichdi with a spoonful of ghee, Raita (onion, cucumber or Boondi) along with jeera Papad and onion salad.
Notes
Here is the list of recipes which you can eat as an accompaniment to Khichdi:
Check out Papad recipe to enjoy the Moong Dal Khichdi:
About the Author: This Recipe has been shared by home chef Geeta Biswas who is a simple yet experienced homemaker. She feels that just like kids grow up with their toys, in the same way, she has grown up with her recipes. Ingredients are her tools and she loves making innovative recipes which have built up her identity.
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