Moong ki Khichri

 

 

 

Ingredients   

 

1 cup whole moong dal

1-cup rice soaked for about 30 minutes

5 tbs oil

1 medium sized onion sliced

½ tsp. ginger paste

½ tsp. garlic paste

1 tsp. whole zeera

5-6 black peppercorn

5-6 cloves

1 bari illaichi

½ inch piece of cinnamon

1 bay leaf

1 tsp. salt (according to taste)

 

   

Instructions

 

 

Dry roast the whole moong for 2 minutes on medium heat. Then add about 3 cups of water and boil till the moong daal becomes tender but does not break apart. Drain and keep aside. In another pan, heat the oil and add the onions. Sauté till the start to turn brown. Add the ginger, garlic, zeera, black pepper, laung, illaichi, cinnamon, bay leaf and salt along with ½ cup of water. Mix well and allow the water to dry. Add the roasted Moong Daal and presoaked rice. Add water so that it reaches about a 1.5-cm above the level of the rice and daal. Cover and cook till water dries and the rice and daal are tender. Reduce heat to the minimum and allow to cook in their own steam for another 5 minutes. Remove and serve with chutney or achaar. HINT: Best served with thickly sliced onions mixed with a little mint chutney.