Thursday, March 10, 2011

Moong Dal Khichdi | Split Yellow Mung Bean Khichree

Kichidi - that delicious melange of rice and lentils - is the ultimate comfort food. And moomg dal kichidi comes out at the top. In this version, I have added a tomato and potato to make the dish extra nutritious and comforting.

1 cup rice
1/2 cup moong dal (Split Yellow Mung Bean)
1/2 tsp haldi (turmeric)
)Salt to taste
1/4 tsp hing a(safoetida)
8-10 kari patta (curry leaves)
4 cloves garlic
1 tbsp ghee (clarified butter)
1 large tomato, quartered
1 large potato, peeled and cubed

  1. Wash and soak the dal and rice for 20 minutes. 
  2. Place in the pressure cooker with the turmeric, salt, ginger, and garlic. 
  3. Pour in 2 cups water, bring to a boil. Now add the chopped potato and tomato. 
  4. Close the pressure cooker, add the weight and cook for 2 whistles. 
  5. Remove the cooker from the heat and let the pressure drop on its own. 
  6. Prepare the tempering by heating the ghee in a small saucepan.  
  7. To this, add the asafoetida, cumin, and curry leaves. 
  8. Remove the weight and lid of the pressure cooker.
  9. Pour the tempering over the kichidi.
Serve hot with plain yogurt or raita, and pakoras.

Vegan Substitute: Prepare the tempering with a teaspoon of canola oil instead of ghee.

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  1. my all time fav comfort food! what a gr8 click!!

  2. super delicious moong dal khichdi

  3. Oh! the kitchidi looks colorful and inviting.

  4. It looks good and I like your version with potatoes and tomatoes, it makes it onto a one dish meal :-)



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