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Main Ingredients | Whole green gram (sabut moong), Green peas (hare matar) |
Cuisine | Indian |
Course | Rice |
Prep Time | 7-8 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
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
- 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.
- 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.
- Add salt and mix till well combined. Add 4 cups water, mix well, cover and cook till 3-4 whistles are released.
- Open the cooker once the pressure has reduced completely.
- 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.
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