Maharashtrian Sprouted Moong Dal Khichdi
You won’t want to miss out on this hearty, nutritious, and easy-to-make Maharashtrian-style Sprouted Moong Dal Khichdi. It promises to deliver phenomenal flavours of the Indian subcontinent, right into your bowl. If you’re a health-conscious foodie, then brace yourself for an antioxidant, protein and fibre-rich dish, that’s not just satisfying and comforting, but also low in calories. It is the perfect dish for easy weekday dinners or relaxed weekend lunches. With the simplest ingredients found in your Indian kitchen, you’ll be amazed to see how the magic unfolds in this one-bowl meal.
1. 1 cup sprouted moong (green gram)
2. 1/2 cup rice
3. 1 large onion, finely chopped
4. 2 tomatoes, finely chopped
5. 1 green chilli, slit
6. 1 tsp turmeric powder
7. 1 tsp cumin seeds
8. Salt to taste
9. 1 tablespoon oil
10. Fresh coriander leaves for garnish
1. Rinse sprouted moong and rice separately under running water until the water runs clear. Drain and keep aside.
2. Heat oil in a pressure cooker, add cumin seeds and let them splutter.
3. Add chopped onions and green chilli, sauté until onions turn translucent.
4. Add chopped tomatoes, turmeric, and salt. Cook until tomatoes are soft.
5. Add the drained sprouted moong and rice to the cooker, sauté for 2-3 minutes.
6. Add 2.5 cups of water, stir and close the cooker. Cook for 3-4 whistles on medium heat and then turn off the heat.
7. Allow the pressure to release naturally from the cooker.
8. Open the lid once the pressure is released, fluff the khichdi gently.
9. Garnish with coriander leaves and serve hot.
This one-bowl Maharashtrian Sprouted Moong Dal Khichdi is a perfect combination of comfort, nutrition, and deliciousness. This simple recipe will be your go-to for a quick and wholesome meal. This recipe is perfect for anyone looking to incorporate a healthier, balanced diet in their lifestyle. Happy cooking!