Moong Dal Khichdi

Moong Dal Kichadi
Moong Dal Kichadi

Khichdi… hearing the very word brings comfort when one is feeling blue. Moong Dal Khichdi is one of those comfort foods whose appeal is universal. It is very easy to make and a great way to eat sprouts, if you do not like sprouts by themselves. If you are ill or are feeling queasy, having moong dal khichdi will make you feel better. If you are craving for something “nice” to eat, Kadhi-Khichdi is the answer.

Moong Dal Khichadi is North India’s answer to the South Indian Ven Pongal or Katte Pongali!

Do try my Moong Dal Palak Khichdi Cooked in Buttermilk.

Ingredients

  1. Rice – 1 Cup
  2. Moong Sprouts – 1 Cup
  3. Cumin or Jeera – 1 tsp
  4. Turmeric – 1/8 tsp
  5. Ghee or Clarified Butter – 1 tbsp
  6. Salt to Taste

Method

  1. Soak the rice and sprouts in 4 cups of water for 1 hour.
  2. Pressure cook the soaked rice and moong sprouts for 4 whistles.
  3. When the rice-dal mix has cooled a bit, mas with a heavy ladle.
  4. In a kadhai or a heavy bottomed vessel, heat the ghee.
  5. Add the cumin seeds and stir-fry till they start to change colour.
  6. Add turmeric.
  7. Add the mashed rice-moon sprouts and mix well.
  8. Add salt.
  9. Add a bit of water, if required.
  10. Mix well.
  11. Serve hot with ghee and kadhi.

Cauliflower Pesara Pappu Koora (Cauliflower aur Moong Dal ki Bhaji)

Cauliflower Pesara Pappu Koora
Cauliflower Pesara Pappu Koora

The use of cauliflower in South Indian cuisine is almost unheard of. We do use “other English vegetables” like carrots quite a bit but cauliflower rarely finds a place in mainstream cooking. The two versions that are quite popular in my home are Cauliflower Vepudu (Cauliflower Stir Fry) and Cauliflower Pesara Pappu Koora.

Cauliflower Pesara Pappu Koora is mild, easy to make, and goes very well with both rice and roti.

Ingredients

  1. Cauliflower Florets – 3 Cups
  2. Pesara Pappu/Moong Dal/Husked Green Gram – 3/4 Cup
  3. Minapa Pappu/Udad Dal/Husked Black Gram – 1 tbsp
  4. Avalu/Rai/Mustard Seeds – 1 tsp
  5. Jeelakarra/Jeera/Cumin Seeds – 1/2 tsp
  6. Red Chillies – 2 or 3
  7. Curry Leaves – A few
  8. Oil – 1 tbsp.
  9. Salt to Taste

Method

  1. In a large enough vessel, mix the cauliflower florets and pesara pappu.
  2. Add 1/2 tsp salt and enough water to just cover the cauliflower-pesara pappu mix.
  3. Pressure cook for exactly one whistle or cook covered on open heat till the cauliflower and dal are just done.
  4. Drain the excess water.
  5. In a kadai/wok, heat the oil.
  6. Add the mustard seeds and wait till they splutter.
  7. Add the udad dal and fry till golden brown.
  8. Add the cumin seeds, split red chillies, and curry leaves.
  9. Fry for 10 seconds.
  10. Add the cooked cauliflower-pesara pappu mix.
  11. Add salt.
  12. With a gentle hand, mix well.
  13. Serve hot with rice or rotis.

Tips

  • Be careful not to overcook the pesara pappu and/or cauliflower. Otherwise you will have a mashed koora on your hands. 🙂
  • The pesara pappu should be cooked to the point that you can break it with a spoon, but it retains shape.
  • The cauliflower should be just al dente.
  • The salt in step 2 is to prevent the dal from turning mushy.