How to make Moong aur Dhuli Moong ki Khichdi -
Sprouted moong, moong dal and rice khichdi – absolutely nutritious.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Whole Green Grams, Skinless Green Gram
Cuisine : Indian
Course : Rice
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For more recipes related to Moong aur Dhuli Moong ki Khichdi checkout Hare Moong Ki Khichdi With Palak, Moong Khichdi Risotto, Moong Matar ki Khichdi. You can also find more Rice recipes like Makkai Palak Pulao Nasi Goreng Beetroot Aur Mewa Pulao Chicken Chilli Rice
Moong aur Dhuli Moong 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 : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Moong aur Dhuli Moong ki Khichdi Recipe
Whole Green Grams sprouted 1 cup
Skinless Green Gram soaked ¼ cup
Rice soaked 1 cup
Ghee 1 tablespoon
Black peppercorns 1 teaspoon
Cumin seeds 1 teaspoon
Asafoetida ¼ teaspoon
Ginger finely chopped 1 tablespoon
Curry leaves 10-15
Green chillies roughly chopped 3
Cashewnuts 12-15
1 medium bunch spinach finely chopped
Salt to taste
Method
Step 1
Heat ghee in a non-stick kadai. Add black peppercorns, cumin seeds and asafoetida and sauté till fragrant.
Step 2
Add ginger, curry leaves and green chillies and sauté for 1-2 minutes. Add cashewnuts and sauté for 1-2 minutes.
Step 3
Add split green gram and sauté for 1-2 minutes. Add sprouted whole green gram and sauté for 2-3 minutes. Add spinach and sauté for 3-4 minutes. Add drained rice and mix well. Add 5 cups water and salt and mix well. Cover and cook till the rice and grams are cooked.
Step 4
Transfer into a serving dish and serve hot.
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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.
