Dheeli Khichdi is a very tasty, healthy and wholesome one pot meal . The fresh khichdi with a spoon of ghee provides right amounts of macro nutrients... Moong dal ( split mung bean ) is easy to digest and so khichdi is given as a diet for many digestive problems.In Karnataka khicdhi is made as huggi and in Tamil Cuisine it is known as pongal. The major ingredients are same but the process and consistency are a bit different. I made Gujarathi Dheeli khichdi , a favourite one pot meal at my place for any meal.
Gujarathi Dheeli Khichdi:
An unusally simple and super tasty dish is very easy to make. You can just make it out of few basic ingredients. I have made the simplest version you can try variations by adding vegetables and green chillies to spice it up. Here is the recipe.
INGREDIENTS:
2 small cups moong dal
2 small cups rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
2 tsp turmeric powder
2 tbsp cumin seeds (jeera)
a pinch of Asafoetida (Hing)
salt - to taste (about 1 1/2-2 tbsp)
METHOD
Soak the Rice and Moong dal for about half hour. In a pressure pan add 3 tbsp of Ghee/Oil.
When the Ghee/oil heats up add cumin seed, pepper corns , turmeric powder and Asafoetida. Wait till the cumin seeds go reddish and then add the Rice and Moongdal mixture with salt to taste.
Pour in about 10 to 12 small cups of water ( to get the watery consistency, lesser if you want it a bit dry)and pressure cook for about 10 minutes or 3 whistles. Let the pressure go down.
Serve with a spoon of ghee.Enjoy the watery Dheeli Khichdi with pickle or bhujiya.
Dheeli Khichdi
Gujarathi Dheeli Khichdi:
An unusally simple and super tasty dish is very easy to make. You can just make it out of few basic ingredients. I have made the simplest version you can try variations by adding vegetables and green chillies to spice it up. Here is the recipe.
INGREDIENTS:
2 small cups moong dal
2 small cups rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
2 tsp turmeric powder
2 tbsp cumin seeds (jeera)
a pinch of Asafoetida (Hing)
salt - to taste (about 1 1/2-2 tbsp)
METHOD
Soak the Rice and Moong dal for about half hour. In a pressure pan add 3 tbsp of Ghee/Oil.
When the Ghee/oil heats up add cumin seed, pepper corns , turmeric powder and Asafoetida. Wait till the cumin seeds go reddish and then add the Rice and Moongdal mixture with salt to taste.
Pour in about 10 to 12 small cups of water ( to get the watery consistency, lesser if you want it a bit dry)and pressure cook for about 10 minutes or 3 whistles. Let the pressure go down.
Serve with a spoon of ghee.Enjoy the watery Dheeli Khichdi with pickle or bhujiya.
