Green Moong and Matar ki Khichdi

Ingredients list for Green Moong and Matar ki Khichdi

• 1/2 cup Whole green gram (sabut moong) , soaked for 6-8 hours and drained
• 1/4 cup Green peas (hare matar) , shelled
• 3/4 cup Rice , soaked for 20 minutes and drained
• 1 tbsp + for drizzling Ghee
• 1 teaspoon Cumin seeds
• 1/4 teaspoon Carom seeds (ajwain)
• 2-4 Cloves
• 6-8 Black peppercorns
• 1 inch Cinnamon
• 2 teaspoons Garlic , finely chopped
• 1 teaspoon Ginger , finely chopped
• 1/4 teaspoon Turmeric powder
• to taste Salt
• to garnish Roasted mini papads
• to garnish Sweetcorn kernels , boiled
• to garnish Carrot flowers , boiled
• to garnish Red cherry tomatoes , quartered

Method

1. Heat ghee in a pressure cooker, add cumin seeds, carom seeds, cloves, black peppercorns and cinnamon, mix and sauté till fragrant. Add garlic and ginger, mix and sauté for a few seconds.
2. Add whole green gram, mix and cook for 1 minute. Add rice and mix well. Add green peas and mix. Add turmeric powder, mix and sauté for a few seconds.
3. Add salt and mix till well combined. Add 4 cups water, mix well, cover and cook till 3-4 whistles are released.
4. Open the cooker once the pressure has reduced completely.
5. Transfer the khichdi into a serving bowl, drizzle ghee and garnish with mini papads, boiled sweet corn kernels, boiled carrot flowers and red cherry tomato quarters and serve warm.