Mong Ketchir | Moong dal Khichdi | Kashmir Cuisine
Mong Ketchir, Kashmiri special, quick and easy khichdi made of split green gram and rice. This simple one pot meal uses minimal spices and makes a satisfying and wholesome meal.
Servings 4 servings
Calories
Equipment
Ingredients
- ½ cup Dhuli Moong/Split Moong dal with skin
- 1 cup Basmati Rice
- 2 teaspoon Mustard Oil
- ½ teaspoon cumin seeds
- 2 green chilies slitted lengthwise
- 1 tablespoon grated ginger
- ½ teaspoon turmeric powder
- salt to taste
Instructions
- Wash moong dal and rice in water for 2-3 times. Soak them together in water for 20 minutes. After the said time, drain and set aside
- Heat oil in a pressure pan, add cumin. When it crackles, add green chilies, ginger and turmeric powder. Sauté for 2 minutes.
- Next add the drained rice and dal to this and add sauté for 2 minutes. Add water to this just to the level of rice and dal. Approximately 2 cups. The water should be to the level of rice and dal and not immersing them.
- Add salt, mix well. Close the pressure pan and let this cook on a medium flame for 15 minutes WITHOUT WHISTLE.
- After 15 minutes, put the whistle on and switch off the stove. Let the pressure cool down on its own.
- Release the cooker and fluff the rice with a fork. Serve with a teaspoon of ghee drizzled on top.
- Any leftover khichdi can be stored in an air-tight container in the refrigerator. While serving, reheat in the microwave for 30 seconds or steam cook it for 10 minutes.