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August 05, 2008

Wheat-Moong Khichdi


1 cup whole soft wheat
1 cup whole moong
1 tbsp. ghee
salt to taste


Soak whole wheat and moong separately for 1 hour.
Drain wheat and moong in separate colanders, till all water is removed.
Keep moong aside till required.
Pound in a mortar and pestle till wheat is broken coarsely. Or run in a small mixie in very short spurts, till broken.
Take care not to make it too fine, or the khichidi will be pasty.
Put an unlidded pressure cooker to heat.
Add ghee, melt and add moong beans.
Stir and fry for 2 minutes.
Add 5 cup boiling hot water.
When boiling resumes, add broken wheat.
Add salt, stir again till boiling resumes.
Cover pressure cooker lid, and allow to cook for 3 whistles.
Cool, and remove lid.
Stir, and resume cooking further for 5-7 minutes.
The grains should be mashed easily when pressed with thumb and finger.
Cook further till the texture of the khichidi is like a thick porridge.
Cover and keep aside for 10 minutes for flavours to blend.
If desired drizzle a tbsp. of ghee, to add a delightful aroma.
Serve piping hot, with curds, sugar, or milk or even as is.

Making time: 45 minutes

Makes: 3 servings

Shelflife: Best fresh 1 day if cold with buttermilk.

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