Moong dal khichdi

Introduction:

Moong Dal Khichdi is a classic Indian dish that is known for its simplicity, wholesomeness, and incredible versatility. This delectable dish is made with split green mung lentils, also known as Moong Dal Whole with Skin, which are slow-cooked until tender and creamy, creating a comforting and nourishing porridge. The dish is further enhanced with a blend of aromatic spices and aromatic vegetables, resulting in a symphony of flavours and textures that will tantalise your taste buds.

Ingredients:

• 1 cup Moong Dal Whole with Skin
• 1 cup water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 green chili, finely chopped (optional)
• 1 medium tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/4 teaspoon cumin seeds
• 1 pinch of hing (asafoetida)
• 1 tablespoon ghee or vegetable oil
• 1/4 cup chopped cilantro for garnish

Instructions:

1. Rinse and Soak the Moong Dal: Rinse the Moong Dal Whole with Skin thoroughly in a fine-mesh strainer until the water runs clear. Place the rinsed lentils in a bowl and cover with water. Let the lentils soak for at least 30 minutes or up to 4 hours.
2. Sauté the Aromatics: Heat the ghee or vegetable oil in a large pot over medium heat. Add the cumin seeds and hing, and let them sizzle for a few seconds until fragrant. Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
3. Add the Ginger and Garlic: Add the minced garlic and grated ginger to the pot and cook for about 1 minute, stirring constantly, until fragrant.
4. Introduce the Tomatoes and Green Chili: Add the finely chopped tomatoes and green chili (if using) to the pot. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
5. Season with Spices: Sprinkle the turmeric powder, salt, and a pinch of hing (asafoetida) over the vegetables. Stir well to combine the spices and incorporate them into the aromatic mixture.
6. Add the Soaked Dal and Water: Drain the soaked Moong Dal Whole with Skin and add it to the pot along with the water. The water level should be about an inch above the dal.
7. Bring to a Boil and Simmer: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for about 30 minutes, or until the dal is completely tender and the porridge has thickened.
8. Garnish and Serve: Garnish the khichdi with chopped cilantro and serve hot with roti, rice, or naan. Enjoy the warm, comforting, and flavourful Moong Dal Khichdi, a dish that is sure to satisfy both the body and soul.

Tips:

• For a richer flavour, you can toast the cumin seeds, coriander seeds, turmeric powder, and red chili powder in a dry skillet over medium heat until fragrant, then grind them together.
• If you don't have fresh tomatoes, you can use canned tomatoes. Just crush the tomatoes with your hands and add them to the pot.
• This recipe is also great with other vegetables, such as carrots, peas, or zucchini. Just add them to the pot with the tomatoes and cook until tender.

Serving Suggestions:

• Serve Moong Dal Khichdi with roti, rice, or naan.
• For a more flavourful dish, add a dollop of yogurt or sour cream to each serving.
• Garnish with fresh cilantro or chopped green onions.

Variations:

• For a spicier dish, add more green chilies or a pinch of cayenne pepper.
• For a sweeter dish, add a tablespoon of sugar or a dollop of honey.
• If you don't have ghee, you can use vegetable oil.

Tips for Serving:

• Serve Moong Dal Khichdi hot, as it will continue to thicken as it cools.
• If you want to make the dish ahead of time, you can cook the dal, vegetables, and spices and then reheat it before serving.
• Reheat the Moong Dal Khichdi mixture in a saucepan over medium heat, stirring occasionally,