Sunday, January 4, 2015

Khichdi with Split Moong Dal

I first had this at my friend Prajakta's place. This morning, when I was thinking of having something hot to get some relief for my sore throat, this is the only dish that was coming to mind. Also, a one pot meal wonder to ease Sunday cooking - so off I went experimenting! 😊
Thank you, Prajakta, for this wonderful soul-food recipe.


Basmati rice - 1 cup
Split Green Moong Dal - 1 cup

Ghee - 2 tbsp
Cumin seeds - 1 tsp
Asafetida - 4-5 pinches (Or dashes from a bottle with small hole)
Turmeric Powder - 1 tsp
Salt - 1 tsp, or as per taste
Dry Red Chilli - 3
Sugar - a pinch

Water - 8 cups


1. Heat Ghee in Pressure Cooker
2. Add Cumin Seed and Asafetida
3. Add Dry Red Chilli, Turmeric and Salt
4. Add Sugar
5. Add the soaked and cleaned Rice and Dal mix (I soaked it in hot water for 5 mins and rinsed clean). Stir it till the grains are apart and do not stick to the side of the vessel.
6. Add water. Mix well and bring it to a boil in High heat.
7. Reduce heat to Medium-High. Cover the cooker and let it simmer for approximately 7 mins till the whistle goes off.
8. After the first whistle, reduce heat to Medium and let it cook for another 6 mins.
9. Stop the heat. Let the cover open by itself after a few mins.
10. Serve hot with Papad or Mango Pickle.


The Gardener said...

Did you ever had 'Kathi Khechudi' (Ghadi Bhat)in the village in your childhood? I used to relish it very much. The old type earthen Chuli is required for this. At night when cooking is over, a small earthen pot containing 'Arua' rice, milk, ghee, split moong dal and some vegetables are placed on the embers and covered. by the morning, it is ready to eat.

Pragyan said...

Namaskar Mausa - I have not had this! But it sounds delicious. Maybe the slow cooker or cooking in oven at 160F will bring the process close to what you mention. I am always looking for such indigenous recipes - thanks for sharing. Hope you and Mausi are doing good.