How to make Green Moong and Matar ki Khichdi -
This delicious khichdi with specs of green is very nutritious and easily digestible
This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.
Main Ingredients : Whole green gram (sabut moong), Green peas (hare matar)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Mopillah Biryani masala rice Chicken Meatball Pulav Rajasthani Motiyan Pulao
Green Moong and Matar ki Khichdi Recipe Card
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.
Prep Time : 7-8 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Green Moong and Matar ki Khichdi Recipe
Whole green gram (sabut moong) , soaked for 6-8 hours and drained 1/2 cup
Green peas (hare matar) , shelled 1/4 cup
Rice , soaked for 20 minutes and drained 3/4 cup
Ghee 1 tbsp + for drizzling
Cumin seeds 1 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Cloves 2-4
Black peppercorns 6-8
Cinnamon 1 inch
Garlic , finely chopped 2 teaspoons
Ginger , finely chopped 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Roasted mini papads to garnish
Sweetcorn kernels , boiled to garnish
Carrot flowers , boiled to garnish
Red cherry tomatoes , quartered to garnish
Method
Step 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.
Step 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.
Step 3
Add salt and mix till well combined. Add 4 cups water, mix well, cover and cook till 3-4 whistles are released.
Step 4
Open the cooker once the pressure has reduced completely.
Step 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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
