Moong Dal Khichdi

History

Khichdi is one Famous Indian special dish.  Khichdi is part of Indian tradition for long time.
Khichdi means "many other Variants".  Khichdi is commonly served with another Indian dish call "Khadi".  Other common accompaniments are papads, beguni, Ghee, Pickle.

Khichdi is popular dish across complete South Aisa as India, Pakistan and Bangladesh.  This dish is widely prepared in Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra and Bengal In Bengal it is called as Khichuri. Khichdhi is prepared with mulitple Vegetables such as Cauliflower, Potatao, Green Peas and in Costal Maharasta it is made with Prawns.  In Bengali tradition it is customary to cook on rainy days.  It is also traditional in Bengal to cook for luch at Saraswati Puja during month of February and other popular puja such as Durga Puja.

Where Prepartion of Khichi is different in nothern and Western India, where it is considered a very plain bland dish usually served to people who are ill.  Kchichdi is also the first solid that babies are introduce to Rice and Lentils are simmered till mushy, seasoned with Turmeric and salt, and fed to infants to introduce them to adult food.

Khichdi is very popular in Odisha.  There are varieties of khechdi in Odisha like 'adahengu Kchechdi (ginger-asafoetida Khichdi), Moong dal khichdi, etc. Adahengu khechdi is popular dish in the Jagannath Temple as well.  At houses Odisha people go with Moong dal Khichdi severed with Papad, pickle and crud.

Ingredients

•    1 cup rice
•    2 tbsp oil
•    ½ cup yellow mung dal
•    4 to 5 curry leaves
•    ½ tbsp turmeric powder
•    2-3 dried red chillies
•    1 tbsp garam masala
•    a pinch of asafoetida
•    2 tbsp of ground cumin and desiccated coconut powder
•    Freshly grated coconut and coriander for garnishing
•    coconut powder
•     Sugar to taste
•    Salt to taste

Method
 

1. Take the dal and rice and clean them. Wash them properly and mix both of them. Soak them and drain. Keep for 15 minutes.
2. Now take a kadhai/wok and heat oil in it. Add asafoetida, curry leaves and dried red chilies. Cook for a minute.
3. Now add he dal mixture and turmeric. Stir and mix well. Add 3 cups of hot water to it and mix thoroughly.
4. Add ground cummin and desiccaed coconut powder, sugar, salt and garam masala and mix well.
5. Take a pressure cooker and cook it in it till done.
6. Mung Dal Khichdi is ready to be served. Garnish with freshly grated coconut and coriander before serving.