Moong Daal Khichri
Course: MainDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
180
kcalKhichri is a dish that goes way back in South Asian cuisine. There are accounts of this dish documented in Greek history as far back as 300 BC. Made of rice and one of several different kinds of lentils (dal), this dish is savory and flavorful without a lot of spices. Try it with sliced onion & mint chutney!
Ingredients
1.25 cup Rice-presoaked
1.25 cup Daal Moong
1/4 cup Vegetable Oil/Ghee
1 tsp. Salt (adjust to taste)
1 Black Cardamom (Bari Ilaichi)
6 cloves (Laung))
8 Black Pepper-whole(Kali Mirch)
1 inch Stick of Cinnamon (Dalchini)
1/2 tsp. Cumin Seeds (Zeera)
1 tsp. Garlic (Lehsan) paste
1 tsp ginger (Adrak)-paste
1 Onion (medium sized)-sliced
Directions
- Sauté the onion slices in oil till light brown.
- Add ½ cup of water and spices and mix well.
- Add the presoaked rice and daal to the pot
Add water so much so that it reaches about 1½ cm. (half an inch) above the surface of the rice. - Cover and cook on medium heat till the water has dried and the rice has softened.
- Cover the pot, lower the heat to the minimum (dum) and remove after 5 minutes.
- Serve with Garlic (Lehsan) chutney or pickle(Achaar) or onion rings with mint chutney
