As I said Khechudi or Khichdi is an item prepared in almost all corners of India. Only the style of preparation varies from place to place. Here is one variation of Khechudi where the main composition is moong.
Ingredients
- Rice - 250 gm
- Whole Moong - 100 gm
- Potato - 1 big size
- Green pea - 75 gm
- Cinnamon (Dalchini) - 1 piece
- Clove (Labang) - 2 piece
- Cardamon (Elachi) - 1 piece
- Cummin - 1 tsp
- Ghee or Butter - 1 tsp
- Refine Oil - 2 tsp
- Turmeric powder - 1 tsp
- Bay leaves - 2 nos
- Coriander leaves
- Salt to taste
Process
Two to three hours before preparation, soak the whole moong in water so that it will soften. Take the moong out of water and let it be free from water. Clean rice properly with water.
Cut potato to size of 1/4 inch width finger like. Chop the onion to small size and keep it ready.
Keep the pressure cooker pan on stove and add oil. When the oil is hot add bay leaves after few seconds add smashed cinnamon, clove and cardamon to the pan. Stirr for few seconds then add cumin. again stir
When the mixture becomes brown, add onion. Again stir till the onion looks redish brown. Add potato and peas. Stir for few seconds.
Add rice and moong to the pan and add turmeric powder and salt to taste. Stir well till the mixture emit little tak-tak sound. Add nearly half litre water. Close the pressure cooker and wait for two whistles.
Take it out after two whistle and let it coll naturally for some time.
Open the cooker and add ghee or butter and coriander leaves.
Serve with Curd(Dahi), Salad and Papad.
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