It is easy to make comfort food, easily digestible, and nutritious. It is a South Indian dish made from rice and pulses and can be served to any age group. It is teamed up with Moong Phali ki Chutney (Groundnut chutney) or Til ki Chutney (Sesame Chutney) 0r Hyderabadi Til ka Khatta or Hyderabadi Kachcha Khatta.
Khichdi / Moong dal Khichdi / Green gram Khichdi
Firstly wash the rice and moong dal and keep aside.
Heat oil in a cooking pot and add onions and saute until onions turn golden brown in color. To this add ginger garlic paste and saute until it turns golden brown.
Now add black cumin seeds, cinnamon, cardamom, clove, bay leaf, and saute for few seconds. Then add turmeric powder and saute. To this add green chilies, mint leaves, coriander, and water. Add salt to it.
Close the lid and allow the water to boil. When the water starts boiling add washed rice and green gram. Cook on a high flame until only 1/4 of the water is leftover in the cooking pot.
Now close the lid and simmer it for about 10 minutes. Serve hot with til ki chutney or til ka khatta or moong phali ki chutney or kachcha khatta.
- Adding ghee is optional in this, if you wish to skip adding ghee then add 4 tablespoons of oil instead of 3 tablespoons.
- Always remember to add water and rice in a 2:1 ratio. For example, if you take 1 cup of rice then add 2 cups of water to it. And for split red lentil 1:1 ratio. For example, half cup of moong dal requires a half cup of water.
- You can add about 1/4 of diced tomato while simmering the khichdi for some extra flavor.