A - Z Rice Dishes ~ H for Hare Moong Ki Chaaswali Khichdi

Khichdis are wholesome and fuss-free one pot meals that fall into comfort food category for many Indians. Depending upon the regional cooking style, the ingredients used and the consistency preferred, no two khichdis may taste the same but they all fit into one category of being quick fix meals. These filling meals usually contain a rice and lentil base with flavorful spices along with any vegetables on hand, thrown in. Today's rice - mung beans khichdi is cooked in a buttermilk / chaas base, which led me to try this khichdi in the first place. I had prepared it on the dry side though it can be cooked soft and mushy if preferred. It was delicious though my khichdi turned out to be really spicy since I had used very hot variety chilies. 

Recipe idea: Sanjeev Kapoor
Ingredients:
1/2 cup moong beans (green ones)
2 tsp. ghee
1 tsp. cumin seeds
2 cloves
1 to 2 green chillies, chopped
3/4 cup basmati rice
1.5 cup chopped vegetables (I used carrots & beans.)
2 cups buttermilk
1/8 tsp. turmeric powder
Salt to taste

Method:
* Soak moong beans in water for a couple of hours and drain.
* Heat ghee, directly in a small sized pressure cooker. Add cumin seeds and cloves. When cumin seeds start to brown, add chili and saute for few seconds. Next add all the remaining ingredients and mix well.
* Close the lid and cook for 3 to 4 whistles and turn off the stove.
* Serve it warm with pickle, papad and yogurt.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora

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