Chilka Moongdal Khichdi Recipe - Quick and easy to make – this moongdal-rice khichdi is nutritious too.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split green gram with skin (chilkewali moong dal)(छिलके वाली मूंगदाल),

Cuisine : Indian

Course : Rice

Chilka Moongdal Khichdi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chilka Moongdal Khichdi checkout Dal Khichdi , Chilkewali Dal Khichdi . You can also find more Rice recipes like Gatte ka Pulao, Chilli Risotto, Upasacha Pulav, Leelva Nu Bhaat. Or try out these recipes from Indian Cuisine like Pepper Garlic Malai Prawns, Rajma Rasmisa , Mixed Vegetable Soup, Paushtik Bajre Ki Roti.

Chilka Moongdal Khichdi Recipe - How to make Chilka Moongdal Khichdi

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Split green gram with skin (chilkewali moong dal) 1/2 cup

  • Rice 1 cup

  • Pure ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Cinnamon 1 inch sticks

  • Green chillies slit2-3

  • Carrot grated1 medium

  • Salt to taste

  • Black peppercorns crushed3-4

Method

Step 1

Soak dal and rice in four cups of water for one hour. Drain. Heat ghee in a pressure cooker.

Step 2

Add cumin seeds, cinnamon, green chillies, carrot and sauté for two minutes. Add dal and rice and mix well. Add salt, peppercorns and four cups of water.

Step 3

Cover the cooker with the lid and pressure cook till one whistle. Serve hot, may be with hot ghee.

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