Khichadi is a common breakfast in India. Usually khichadi is prepared with sooji rava and vermicelli. This kichadi is prepared from split moong dal and raw rice. It is a great dish for breakfast. It is rich in protein and carbohydrate.
Raw rice can be avoided and split moong dal can be used fully for a super protein rich breakfast. It good for kids and they will enjoy the taste.
I got this recipe from my sister. It goes well with any kind of pickle, curd and kara boondi.
- Split green gram – 1⁄2 cup
- Raw rice or pongal rice – 1⁄2 cup
- Garlic pods (small) – 6
- Green chili – 2
- Cumin seeds – 1 tsp
- Coriander powder – 1 tbsp
- Turmeric powder – 1 tsp
- Salt – 1 tsp
- Oil – 2 tbsp
- Water – 2 1⁄2 cups
- Wash and soak the raw rice for 15 minutes.
- Similarly was and soak split moong dal for 15 minutes.
- Take a mortar pestle, add the cumin seeds to it.
- Crush it roughly.
- Now add the garlic pods to the mortar pestle with crushed cumin seeds.
- Crush the garlic pods along with the cumin seeds. Finally add green chilies to the crushed cumin seeds and garlic pods.
- Crush the green chilies along with the cumin seeds and garlic pods. Keep it aside.
- Heat oil in a pressure cooker or heavy bottomed vessel.
- Add the crushed cumin seeds, garlic pods and green chilies mixture to the oil. Saute it well.
- Add water to it.
- Next drain the excess water and add soaked raw rice and soaked split moong dal.
- Add salt to it. Mix it well.
- Now add turmeric powder to it.
- Next add coriander powder to it.
- Mix it well and cook it for 1 whistle in high flame and 2 whistles in low flame.
- Yummy split moong dal kichadi is ready.
- Veggies can also be added for extra taste.
- Preferred veggies are carrot, beans, green peas and potato.
- The veggies can be added after adding the crushed cumin seeds- garlic pods – green chili mix.
- Saute the veggies well and allow them to become soft.
- This kichadi can be prepared fully from split moong dal also. It will be a protein rich dish.
- The tempering and seasoning can be adjusted as per the taste.
- If avoiding garlic for pooja, then ginger can be used.