Tuesday, December 13, 2016

Whole Green Moong ~ Rice Sweet Khichidi.

Khichidi Polo ….. “Whole Green Moong ~ Rice Sweet Khichidi Served With Multigrain Mini Dosa” ……. A Sweet khichadi / Pongal using jaggery prepared and served with dosas in Konkani households …..

Mukkoti / Mukut Dwadashi is the very next day to Vaikunta Ekadashi observed in the Dhanurmasa / Margashiramasa and is a very special day of Lord Venkataramana (Srinivasa / Balaji). As per tradition during this day “Khichidi Polo” …. Today I prepared the Khichidi With whole green moong – rice sweetened with jaggery and garnished with ellaichi banana ~ roasted cashew pieces ~ roasted melon seeds …… Khichidi Recipe credit goes to my sister Gayathri (Jayashree) ….. Yumz …. May all my Frds. receive God’s Grace And Stay Blessed.

Once again I come with another variation of Khichidi Polo. As I already mentioned before it is the month of preparing sweet khichidis in Southern parts specially in Konkani Saraswat community of India. Sweet Khichidi as mentioned before is most of the time made as Naivedyam during festive occasions. These are prepared during functions and celebrations too as a dessert to end the meal. The month of Margashirsha or Dhanurmasa is known as Khichidi Masa in GSB Saraswat community. During this month which falls in and around December, traditionally khichidi was prepared in different combinations throughout the month. 

Many types of khichidies are made with different combinations. Lentils are used with the combinations of rice or rava. I have already posted Khichidi with Bansi rava (Barik Lapsi) and chana dal before. This one I have prepared in the traditional Naivedyam type prepared in south. I have prepared this using Whole Green Moong with Rice and with the addition of Jaggery / gud / gur as in temples usually this Prasadam is prepared with jaggery only. This khichidi is a little bit different for the fact that here whole moong is first roasted and then coarsely ground, sieved and then used. This gives an different taste to the khichidi.

Add one cup of whole green moong in a microwave safe glass bowl and roast for about 4-5 minutes till the moong is evenly browned.

Keep stirring in between. If you want to use the gas method just put it in kadai and roast on medium flame till done. 

Let it cool a bit and then put it in a mixer blender and pulse for few seconds till its coarsely ground and the skin is separated a little bit. Do not run in speed or else it will be ground. 

Remove and put it in a bowl with plenty of water, mix well and leave aside for 2-3 mins. The powdering and skins if any will start to float. 

Tilt the bowl and remove as much as the skin floating as possible. 

Wash 1 cup of Jeera rice / Basmati rice and add to the moong. Put both of them together in a pressure cooker pan with about 2.5 cups of water. 

The level of the water should be about an inch above the level of the lentils in the cooker. Pressure cook on medium flame for 2 whistles. Let the pressure drop on its own. 

Once you are able to remove the lid, open and pour the cooked contents into a thick bottomed kadai. Add in 3 cups of water, 250 gms of grated jaggery and bring to a boil till the jaggery has melted and the khichidi thicken. Now add in 2 cups of freshly grated coconut to this, mix well and cook on low heat for about 5 minutes. 

Meanwhile in a big kadai heat ½ cup of ghee fry some cashew nuts, when slightly brown remove and add it to the prepared khichidi and mix well. You can also dry roast cashew pieces and melon seeds in microwave and use for garnishing the way I do. I avoid frying cashews in ghee instead just add in a tblsp of ghee to the khichidi and garnish with roasted dry fruits. Also add in ½ tsp of Cardamom powder and mix well. Mix well and bring all to a boil on low heat. Once it comes to a boil, lower the heat to minimum and cook covered till almost done. 

Remove from heat and add keep aside for a few minutes. Lastly slice 1-2 small ellaichi bananas into thin rounds and add to the khichidi just before serving. Serve hot/cold as per your liking. This dish is usually served with dosa as an accompaniment. I served with multigrain mini dosa. You may choose any dosa of your choice. Goes well with Maida dosa or panpolo too.

** For the Multigrain Mini Dosa Recipe, Please follow the link given below ….

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