We bring to you the Authentic Bangalore style Moong dal khicdi recipe.
Pair it with pudina chutney and tamatar chutney for the perfect experience. Try
this recipe and let me know in the comments how it turned out.
INGREDIENTS:
*Rice- 2 cups
*Moong dal- ¼ cup
*Onion- 1 nos (large, thinly sliced)
*Pudina- ½ cup
*Coriander leaves- 1 tbsp
*Green chilies- 4-5 nos
*Ginger-garlic paste- 1 ½ tbsp.
*Tomatoes- 2 nos (finely chopped)
*Turmeric powder- 1 tsp
*Oil- 2 tbsp
*Salt- to taste
*Dalchini- 2 1’’ sticks
*Green cardamom- 3 nos
*Cloves- 3 nos
PROCEDURE:
*Wash the rice and soak for 30 mins.
*Heat a pan and dry roast moong dal, let it get aromatic and light
brown. Don’t let it turn black.
*Heat oil in a thick-bottomed vessel.
*Add the whole spices and allow to splutter.
*Add sliced onions and allow to soften.
*Add pudina and fry for 30 secs.
*Remember that in rice dishes like khichdi, khuska etc. always add
pudina after sautéing onions. This lends an aromatic flavor to the khicdi.
*Add ginger garlic paste and saute again.
*Add chopped tomatoes and saute till mushy.
*Add roasted moong dal, green chilies, salt, coriander leaves and water
and allow to come to a boil.
*The ratio of rice:water should be 1 cup rice:2 cups water = 3 cups
fluffy rice.
*Check for salt and add soaked rice to the boiling broth.
*Allow to cook and stir in intervals.
*When the rice is almost done, lower the flame and cook for 5 mins on
low flame.
*Serve hot with ghee, pudina chutney and tamatar ki chutney.
