How to make Green Moong and Matar ki Khichdi -

This delicious khichdi with specs of green is very nutritious and easily digestible

Sanjeev Kapoor

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


Green Moong and Matar ki Khichdi

Green Moong and Matar ki Khichdi Recipe Card

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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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MasterChef Sanjeev Kapoor

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.