Moong Dal Khichdi
(from anadnab18’s recipe box)
Let the dal,rice and potatoes cook properly and when it reaches the required consistency remove from fire.The khichdi is ready and serve it hot with beguni or alu bhaja. You can enhance the taste by adding a little bit of ghee on top of the khichdi while serving.
Source: http://whatanindianrecipe.com/east-indian/moong-dal-khichdi-recipe.html
Ingredients
- 1. Moong dal – 2 cups (roasted)
- 2. Gobinda bhog rice -1 1/2 cups
- 3. Ginger – 2 inches
- 4. Cumin seeds – a handful
- 5. Tej patta (bay leaf) – 2
- 6. Cumin powder – 1 tsp
- 7. Green peas – 1 1/2 cups
- 8. Cauliflower – 1 cup
- 9. Potatoes- 1 large(cut in 8 pieces)
- 10. Water
- 11. Salt to taste
Directions
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Roast the moong dal in a pan(colour should not turn brown) and keep aside. Now in a deep dish heat oil and add tej patta and cumin powder. Then add the roasted moong dal and sauté for a minute.
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Add water required to cook the dal and rice and bring it to boil.After 5 minutes add the washed rice to this along with turmeric powder and salt. Meanwhile make a paste of ginger and cumin seeds.
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Heat oil in another pan and fry the cauliflower and green peas, then keep it aside.In the remaining oil sauté the ginger-cumin paste and keep aside. Let the dal and rice cook, when it is almost cooked add the roasted ginger-cumin paste and the cauliflower, green peas and along with it add the potatoes.