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Home Dish Moong Dal Khichdi

Moong Dal Khichdi

Name: How to cook Moong Dal Khichdi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Moong Dal Khichdi

One of my favourites & nothing much to talk about it...everyone knows the very fact about its immense flavourful & delectable taste all along & alike mine, it’s the favourites of many others too

Ingredient

Food ration :

4 people

Cooking time :

1 hr (prep to dish)

3/4 Cup

Cup/s Cauliflower: Medium-Big Florets

4-5

Potatoes: Medium- Cut into 2 halves, horizontally

1/4 Cup

Fresh Sweet Corn Kernels: Optional

1/4 Cup

Fresh Coriander Leaves: Finely Chopped- Optional (I’ve not used, since I don’t like to have it in my Khichdi)

as per taste

Cooking Oil (Any Veg. Oil)- To be used in 2 Batches

2tsps

Sprinkle: Roasted Cumin Powder

1-2 tsp

Handful: Fresh Coriander Leaves- Finely Chopped

Cooking instructions

* Step 1

First up: Wash & Clean both the Dal & Rice, together & set aside...Keep all other aforementioned ingredients handy & readily available to you for its usages in the following entire cooking process

* Step 2

Heat up a frying pan/wok/kadhai, over the medium flame- Add in some cooking oil, lightly fry/sauté the potatoes, cauliflower florets, green peas, red cabbage, etc. all the aforesaid vegetables mentioned- Once done, transfer it to a separate plate/bowl- set aside

* Step 3

Now, add in the reserved cooking oil, mixed with the ghee & then, goes in the tempering spices one after the other & let all that get aromatic- Drop in the chopped onions- sauté gently until translucent, add in the chopped tomatoes & green chillies- keep sautéing then goes in the washed dal& rice, keep stirring continuously

* Step 4

Sauté until all that become fragrant & reduce in their quantities being half cooked by now- Goes in the already sautéed set aside veggies to it, keep sautéing the entire thing altogether now...Add in the Ginger Paste/Pounded, at this point

* Step 5

Bhunao, until the raw smell of the Ginger goes off...Add in the seasonings, turmeric & red chilli powders, nutmeg powder, cumin & coriander powders, keep stirring continuously to avoid burning at the bottom- Add splashes of water (if required at all)

* Step 6

Now, once all are substantially well sautéed- Add in the required amount of warm water, depending on the desired or choice of consistency of the same- you want it to be served, mix everything well together until nicely combined- Cover it with the lid & allow it to cook for at least 15-20 mins time until the water thickens & all the ingredients in it are well cooked

* Step 7

Lastly, add in the rest of the ghee, roasted cumin powder, garam masala & mix well, cover it again for the next 10 mins time, turning off the flame & covering the pan/kadhai- Serve it piping hot with your choicest achar, chutney, papad, egg omelette, etc....E-N-J-O-Y....