MOONG DHAL KHICHDI

 

     Moong Dhal Khichdi is one comfort meal, prepared with Rice, Moong Dhal and seasoned with mild spices.  The lightness of this rice dish literally soothes and comforts your stomach, especially when you are down with fever or indigestion.  It is highly nutritious, tasty and easily digestible. This serves as a quick one pot meal, which can be prepared easily in a pressure cooker.
     Moong Dhal is considered to be one of the easily digestible protein. This rice dish is prepared with Onions, Tomatoes and seasoned with Cumin Seeds, Peppercorns, Cloves and Cinnamon with a drizzle of ghee.  Khichdi is a humble meal with a rich flavour and texture.  Both Rice and Dhal are cooked together to a slightly mushy consistency.
     Serve it along with Curd Raitha or Vegetable Salad or accompany it with any spicy vegetable side dish, pickle and pappad for a complete lunch or dinner menu. There are many versions of Khichdi's with and without Onions and Spices, and some preparations vary with regions too.  But the basic ingredients being Rice and Moong Dhal.  Ven Pongal/Khara Pongal and Paruppu Sadham are two other variations of the same dish with almost similar ingredients, prevalent in South India.
     We can use any type of rice for this dish. Cooking time varies based on the rice variety.  I have used Par-boiled rice for this recipe.

Cuisine : Indian
Course : Main
Spice Level  : Low
Difficulty : Medium
Serves :3- 4
Author : SM

Preparation Time - 5 Minutes
Soaking Time - 20 - 30 Minutes
Cooking Time - 30 - 40 Minutes

INGREDIENTS :

Rice - 1/2 Cup
Moong Dhal - 1/2 Cup
Onion - 1 No.
Tomato - 1 No.
Green Chillies - 2 Nos.
Ginger - a Small Piece
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Water - 31/2 Cups

For Seasoning :

Cumin Seeds - 1 Tspn
Peppercorns - 10 Nos.
Cloves - 2 Nos.
Cinnamon - a Small Stick
Asafoetida - a Pinch
Oil/Ghee - 1- 2 Tbspn

METHOD :

• Clean and wash Rice and Moong Dhal until water runs clear.
• Soak this in enough water for 20-30 minutes. 
• After 30 minutes drain the Rice and Moong Dhal well before cooking them.
• Boil 31/2 Cups of Water and keep it aside.
• Heat Oil/Ghee in Pressure Cooker, splutter the ingredients mentioned under ' For Seasoning' one by one, adding Asafoetida finally in a very low flame.
• Saute finely chopped Onions, Green Chillies and Ginger until onions turn translucent.
• Add Turmeric Powder and give a quick stir.
• Add finely chopped Tomatoes and cook them until they turn soft.
• Add soaked Rice and Moong Dhal along with Salt and mix well.
• Pour boiling water to the above and give a quick stir.
• Pressure cook this for 5 full whistles and then for 5-8 minutes in low flame.
• Switch off the flame and wait until the pressure is released.
• Serve hot with a drizzle of Ghee.

NOTES :

• Can dry roast the Moong Dhal before soaking it, this will enhance the flavour and texture.
• Adding spices like Peppercorns, Cloves and Cinnamon is purely optional.
• Adjust the amount of Water to suit your rice variety.
• Rice and Dhal should be well cooked to a mushy consistency.
• If you feel the dish is a bit dry, add some more water and cook on a low flame. 
• Temper all the seasoning ingredients in a very low flame. 
• Care should be taken not to burn the spices, which will spoil the flavour of the dish.
• As soon as you add Asafoetida immediately follow it with Onions etc.,
• Do not allow the Cumin Seeds and Asafoetida to burn.
• Can add few vegetables like Carrot, English Gourd, Potatoes etc., if your prefer.