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KHICHADI

Moong Daal Khichadi 

Known to sooth many a soul. Moms usually make this for a comfort  meal. This simple mixture of lentils and rice which has a wonderful hue of yellow because of the turmeric is healthy and hearty. It can be served with Indian pickles, Plain yogurt or Ghee. Sometimes it is also eaten with a little bit of whole milk mixed into the khichadi, when eating. Make it on a cold winter's day, Enjoy.

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1 1/2 cups Basmati rice, washed, soaked in water for 1/2 hour and drained
1/2 cup yellow Moong daal, washed, soaked in water for 1/2 hour and drained

Soak the Moong daal and rice ahead time and then get all the other ingredients together.

5 teaspoons butter or oil
1 medium-sized onion, finely chopped
2 to 3 Whole Cloves 
6 peppercorns
1/4 th teaspoon Black pepper powder
1 bay leaf
1 1/2  teaspoons salt
1/2 teaspoon turmeric
3 cups boiling or hot water
 
Garnish 
1 teaspoon of ghee
Fresh coriander leaves 

In a large saucepan, melt the butter or oil over moderate heat. When the foam subsides for the butter, add the cloves,  peppercorns, black pepper powder and bay leaf add the onion and fry, stirring occasionally, for 4 minutes.  Continue sautéing, stirring occasionally, for 3 minutes or until the onion is soft and translucent but not brown.

Add the rice, moong daal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and stir gently for a minute.

Pour in the boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15 to 20 minutes, or until the rice and Moong daal are cooked and tender and all the water has been absorbed. Remove the pan from the heat. 

Many people like to cook this in a pressure cooker or a rice cooker. 

Serve at once. Garnish with 1 teaspoon of ghee and some fresh coriander leaves.

 

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