The idea of this khichdi came from a cook show and it can be a wholesome meal on it's own, served on any time of the day. Though not a quick or instant breakfast like my two previous posts, this one too is a hassle free breakfast provided you have rice rava and coarsely ground moong dal on hand. The original recipe did not have any vegetables included but I added some to up the nutrition. If you are in a hurry boil the water simultaneously as you are preparing the tadka to cut down the cooking time.
Total time: 20 minutes
3 cups water
1/2 cup frozen vegetables like carrot, peas & beans (optional)
2 tbsp. ghee
2 tbsp. cashews
1 tsp. cumin seeds
2 finely chopped green chillies
Few curry leaves
1/8 tsp. turmeric powder
1/2 cup rice rava / coarsely ground rice
1/2 cup moong dal rava *
Salt to taste
* Toast moong dal (yellow colored) until you notice the aroma and turn off the stove. Let cool and grind the mixture coarsely to a rava / semolina consistency. This can be done in advance and can be stored for months.
* Add water and vegetables if using, to a sauce pan and bring it to a boil. Follow this step only if planning to cook the khichdi faster.
* Heat ghee and toast cashews until golden brown in a medium sized, preferably a non-stick pan. Remove the toasted cashews with a slotted spoon and keep it aside. This is done to retain the crunchiness of cashews.
* To the same ghee, add cumin seeds, chillies, curry leaves and toast until cumin seeds start to turn darker. Next add turmeric, salt, and water - vegetables from the first step. If not in a rush, water and vegetables are added now and brought to a boil. Add both ravas and mix with a ladle, forming a lump-free mixture. Cover and cook on low flame until done. Stir intermittently once or twice. After the khicdi is done, garnish with the toasted cashews.
* Serve warm with chutney / sambhar.
This goes to Blogging marathon #59 under the theme 'Bookmarked Dishes'. Check the link to see what other marathoners are cooking.