How to Make Yummy Moong Dal Khichdi

Without fail cooking ultimate Moong Dal Khichdi easy, fast, practical.

Good Evening every body, at this time you get present recipe Moong Dal Khichdi with 37 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 37 ingredients and 7 stages of easy cooking Moong Dal Khichdi.

Ingredients for Moong Dal Khichdi

1. Prepare : Yellow Moong Dal.

2. Prepare : Basmati Rice.

3. Prepare : Carrots: Thick Slices.

4. Prepare : Cup/s Cauliflower: Medium-Big Florets.

5. Prepare : Potatoes: Medium- Cut into 2 halves, horizontally.

6. Prepare : Purple/Red Cabbage: Optional.

7. Prepare : Tomatoes: Chopped.

8. Needed : Fresh Sweet Corn Kernels: Optional.

9. Needed : Fresh Coriander Leaves: Finely Chopped- Optional (I’ve not used, since I don’t like to have it in my Khichdi).

10. Needed : Salt.

11. Prepare : Sugar.

12. Needed : Onions: Chopped.

13. Prepare : Ginger Paste.

14. Prepare : Cumin Seeds.

15. Prepare : Turmeric Powder.

16. Prepare : Red Chilli Powder.

17. Needed : Kashmiri Red Chilli Powder.

18. Prepare : Warm Water.

19. Prepare : Ghee.

20. Needed : Cooking Oil (Any Veg. Oil)- To be used in 2 Batches.

21. Prepare : Roasted Cumin Powder.

22. Prepare : Cumin Powder.

23. Needed : Coriander Powder.

24. Needed : Fresh Green Peas.

25. Needed : Green Chillies- Slit.

26. Prepare : Tempering Spices: Bay Leaves.

27. Prepare : Dry Red Chillies.

28. Needed : Cloves.

29. Needed : Star Anise.

30. Prepare : Stone Flower/s (Dagad Phool).

31. Prepare : Green Cardamoms.

32. Prepare : ” Cinnamon Stick.

33. Needed : Nutmeg Powder.

34. Needed : Garnish: A dollop of Ghee.

35. Prepare : Sprinkle: Roasted Cumin Powder.

36. Needed : Fresh Lemon Juice: Optional.

37. Prepare : Handful: Fresh Coriander Leaves- Finely Chopped.

If all ingredients Moong Dal Khichdi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Moong Dal Khichdi

1. First up: Wash & Clean both the Dal & Rice, together & set aside…Keep all other aforementioned ingredients handy & readily available to you for its usages in the following entire cooking process.

2. Heat up a frying pan/wok/kadhai, over the medium flame- Add in some cooking oil, lightly fry/sauté the potatoes, cauliflower florets, green peas, red cabbage, etc. all the aforesaid vegetables mentioned- Once done, transfer it to a separate plate/bowl- set aside.

3. Now, add in the reserved cooking oil, mixed with the ghee & then, goes in the tempering spices one after the other & let all that get aromatic- Drop in the chopped onions- sauté gently until translucent, add in the chopped tomatoes & green chillies- keep sautéing then goes in the washed dal& rice, keep stirring continuously.

4. Sauté until all that become fragrant & reduce in their quantities being half cooked by now- Goes in the already sautéed set aside veggies to it, keep sautéing the entire thing altogether now…Add in the Ginger Paste/Pounded, at this point.

5. Bhunao, until the raw smell of the Ginger goes off…Add in the seasonings, turmeric & red chilli powders, nutmeg powder, cumin & coriander powders, keep stirring continuously to avoid burning at the bottom- Add splashes of water (if required at all).

6. Now, once all are substantially well sautéed- Add in the required amount of warm water, depending on the desired or choice of consistency of the same- you want it to be served, mix everything well together until nicely combined- Cover it with the lid & allow it to cook for at least 15-20 mins time until the water thickens & all the ingredients in it are well cooked.

7. Lastly, add in the rest of the ghee, roasted cumin powder, garam masala & mix well, cover it again for the next 10 mins time, turning off the flame & covering the pan/kadhai- Serve it piping hot with your choicest achar, chutney, papad, egg omelette, etc….E-N-J-O-Y…..

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