Moong Dal ~ Poha Sweet Khichidi (Pongal).

“Moong Dal ~ Poha Sweet Khichidi (Pongal) / Mooga dali ~ Phovache Godda Khichidi” … A sweet khichidi prepared as Naivedyam on the auspicious ocassion of Manjeshwar Shashti & Mahalsa Narayani Shashti, Mardol … Sharing with all my friends here … Enjoy 

** The recipe credit goes to Kudpi-mam, from his Blog Kudpi Raj’s Garam Tava … Thanks mam we loved it very much … 

** It’s the month of Margarshir, ie now it is Margashira~Masa or Khichidi~Masa as we GSB / Konkani Saraswats fondly call. It’s the holy month of Lord Vishnu and the whole month is considered auspicious. But today is also Manjeshwar Shashti and Mahalasa Narayani Shashti. Manjeshwar is the temple of Lord Ananteshwar which is situated in the outskirts ie on the border of Karnataka and Kerala State of India. This is considered to be a very pious temple and is the first temple of GSB Kashi Matt Samstan, Varasnasi, to which I belong. Mahalasa Narayani is another powerful diety that is my Kulavi ie Kula devi presiding in Mardol, Goa. Shashti is actually the sixth day of the calender month of shukla and krishna paksha. But it is on this shukla paksha day that both these dieties were installed in the respective temples though not on the same year. As a tribute to both dieties, I prepared this dish as Naivedyam today. 

** I have no knowledge why sweet khichidi is prepared, during this auspicious month, but many variations of the same is prepared continuously through out the month. We mix many types of lentils and prepare the same. There is minute difference in sheera and khichidi, sheera is prepared only with rava while for khichidi some lentils are used. Also coconut gratings are added and it is served topped with banana. Most of the time during this month it is served with any dosa of your choice and we call it khichid~polo meaning khichidi served with polo (dosa). I have so many combinations running in my mind, but due to lack of time and official pressures I cannot do justice as much as I would like too. But then, I have tried to include and will try to include as many as possible in this month. So do stay in touch with the Blog, for more combinations of this sweet khichidi that is so dear to the Lord. Prepare the same and enjoy with your family and friends.

** This particular recipe credit goes to Kudpi Raj whom I call Kudpi-mam. Long back I had read this recipe of khichidi with the addition of lentils with poha in his Blog and had wanted to prepare the same last year. But somehow the year passed off in a dull moment with back to back issue and I could not do justice to this auspicious month to my regret. I was just thinking of new combo, when I remembered this one today and went through Kudpimam’s Blog and found the recipe to be perfect and easy to follow. Rest is history. I have followed the recipe, very much the same with slight variation, that’s all. Giving the link to the original recipe also at the bottom of this recipe, do check on for the same. 

** Here is the Recipe to Moong Dal ~ Poha Sweet Khichidi ….

** Ingredients :

Moong Dal / Green Gram Dal (Without skin) : 1 cup

Thick Poha / Pova / Povu / Phova / Beaten Rice : 2 heaped cups.

Coconut : Freshly grated approximately 1 cup

Jaggery : About 100 gms (+/- depending upon individual like)

Cashew Nuts : ¼ cup

Raisins / Dried Grapes : ¼ cup

Cardamom / Ellaichi Powder : 1 small tsp

Milk : ½ cup (warm)

Ghee : ¼ cup

Ellaichi Bananas : 2 (You can use any variety)

** Keep about 1.5 cups of water for boiling one one side of the gas stove and let it simmer as you proceed with the moong dal frying.

** Clean and put the Thick Poha / Beaten Rice in a colander and rinse it well under running water. Leave this aside for 10-20 minutes. The poha soaks in the water and swells in to correct soft texture. Keep this aside. 

** Note : By and large this is the procedure followed in Mumbai while preparing kanda poha etc. I have been following this method for over 25 years and I get right textured poha without going too dry or too soft on cooking. You may use any method like soaking and straining or any other which you regularly follow. 

** Clean, pick and add the moong dal in thick bottomed kadai and roast on medium heat till you get a nice aroma and it turns slightly in colour. 

** Now add in the simmering hot water to the roasted dal and bring to a boiling point, lower the heat and cook covered till almost done. Remove and keep aside. 

** In a thick bottomed kadai add in the ghee, when hot and melted add in the cashew nut pieces and fry till the colour changes slightly, remove and keep aside. Now add in the raisins and fry till they swell and evenly browned. Remove and keep it aside with fried cashews for garnishing later on.

** In the same ghee add in the jaggery cut to pieces and add in a tblsp of water and let melt completely on medium heat. Keep stirring evenly, when it starts foaming, just cook for another two minutes and then add in the cooked moong dal along with the remaining water if any it was cooked and mix well.

** Bring the jaggery and the moong dal to a slightly thicker consistency by cooking it for a few minutes. Add in the poha allowed to rest in the colander by slightly separating it with a fork. It gets separated easily. Mix it well with the moong dal jaggery mixture keeping the heat low. 

** When the poha get cooked and softened add in the milk and mix well. The reason of addition of milk is to keep the poha soft and not go brittle after some time. Cook till the mixture has almost dried. Let there be little bit of moisture in the mixture as the poha tends to soak up moisture and become hard later on sometimes. 

** Add in the freshly grated coconut and mix well. You can cut down on the quantity of the coconut here, if you prefer it that way. I love coconut in Khichidi, so I increased a little bit, that’s all. Lastly add in the fried raisins and cashew nut pieces along with the cardamom powder and mix well. Remove from heat and keep it aside covered. 

** Lastly slice the Ellaichi banana into thin roundels and add it on top to the khichidi. You can serve some slices along with the khichidi later on too. Somehow sweet khichidi with the addition of banana slices is a tradition among Konkani Saraswats and we all love it that way topped with some hot ghee. Try it, tastes great.

** Note : Do not allow the Khichidi to cook too much or till dry. The moisture in the khichidi gets absorbed by poha and tends to dry up once cooled. So do keep it a little bit thinner. 

** “Moong Dal ~ Poha Sweet Khichidi / Mooga dali ~ Phovache Godda Khichidi” is done and ready to be offered as Naivedyam to God. Once it’s done offer as prasadam to your family and friends and relish this naivedyam. You can also prepare this and relish during other functions or just like that if you have a sweet tooth. Children are sure to love it as they love sweets a lot. Stay Blessed and Do try out this recipe. 

** Here is the link to more Khichidi Recipes ….

http://gayathrifoodbytes.blogspot.in/search?q=Sweet+Khichidi

** Here is the link to the Original Recipe by Kudpi-mam …. 

http://kudpiraj.blogspot.in/2015/01/aval-sakkarai-pongalphova-sweet-khichdi.html

** An earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey.