“Whole Green Moong Sprouts ~ Brown Basmati Rice Sweet Khichidi Topped with Banana pieces and garnished with Almond Slivers” … A delicious Khichidi prepared as Khichidi masa / Margashira masa is almost coming to an end … Sharing with all my friends here … Enjoy and Stay Blessed .....…
** Preparing Sweet Khichidi with different combinations, tweaking it a little bit has become my favorite hobby now. I love to try out new variations. Khichidi masa as is called in konkani by GSB Amchies for the month of Margashira is coming to an end. A few more dishes will surely be posted in the next few days, as I want to finish of with the combinations that have cropped in my mind. I will not run into much details about khichidi, as by now those of you who are regularly in touch with my blog must have read about the same. To the newbies I request to give search option for khichidi and you will get many of the varieties posted by me earlier. Just for in for info. Khichidi is a combination of 2-3 lentils mixed and cooked together. These are prepared both spicy and sweet. Sweet one’s are more famous on the southern parts of India, though now it is famous worldwide.
** I have already posted a similar khichidi ie with the addition of whole green moong and rice. That recipe, was a traditional one with roasted of green moong and then partially removing of skin and then adding on rice and cooking the same. Today I prepared the sweet khichidi with sprouted green moong with the addition of brown basmati rice. Brown rice is considered to be healthier than normal one’s but they are a little bit time consuming to cook and I prefer the white one’s in taste too. Maybe having white rice for years together has developed a remarkable taste in my mind and I cannot adjust well to brown rice except the red boiled rice which is cooked regularly at home. The brown basmati rice I had purchased was remaining as it is as I did not much relish the pulav / biryani prepared from it, so decided to cook sweet khichidi out of the same. I must say a definitely better option. Will prepare spicy one soon too. Till then relish this one.
** Ingredients :
Brown Basmati Rice : 1 cup.
Whole green moong sprouts : 2 cups
Jaggery / Gud / Goda : 200 gms. (Approximately) grated.
Coconut : 1 cup freshly grated.
Cadamom / Ellaichi Powder : ½ tsp
Ghee : ½ cup
Ripe Ellaichi Bananas : 2 (You can use any variety)
Almond Slivers / Coarsely Powdered : 2-3 tblsp
Yellow Colour : a pinch
** You will need to 2 heaped cups of moong sprouts for this recipe. You will have to sprout the moong by soaking and allowing to sprout two days before itself. For the method of preparing the sprouts, please check the link given below.
** For the Method of Sprouting of Moong, Please follow the link given below ….
** Wash and soak the basmati rice in plenty of water for 2 hrs. This is important as brown rice is very tough and needs a little bit of more soaking period. If using normal white basmati rice only 30 mins soaking in enough and if using normal cooking rice, there is no need of soaking.
** Drain of the water from basmati rice, rinse and put it in a pressure cooker pan with 3 cups of water. Pressure cook on medium heat to 4-5 whistles. Let the pressure fall on its own. Do not try releasing the pressure as we need it cooked really good. Remove and keep this ready aside.
** Now rinse the moong sprouts and put it a pressure cooker pan with about 2 cups of water and pressure cook on medium heat to one whistle only. Allow to cool for 5 minutes and then release the pressure and open the lid of the pressure cooker and allow to cool a bit.
** In a thick bottomed kadai, add in the ghee, when hot and melted add in the pinch of colour and then add the cooked brown basmati rice along with the cooked moong sprouts and mix together. Add in water only if necessary. Khichidi texture is thick, so do not add more water, let it come to a full boil, lower the heat and add in the grated jaggery / goda / gud and mix well.
** Cook on medium heat, stirring often till the jaggery melts and the khichidi starts to thicken. Once it turns really soft, mushy and well combined, add in the freshly grated coconut and mix well, let cook for 3-4 mins.
** Finally add in the cardamom powder and the almond slivers or coarsely powder and mix well. Remove from fire and keep it aside covered for 10-15 minutes. The khichidi gets well softened and the flavors will get mixed in properly. This khichidi can be served hot or at room temperature, by adding in banana slices or pieces, taste awesome both ways.
** “Whole Green Moong Sprouts ~ Brown Basmati Rice Sweet Khichidi Topped with Banana pieces and garnished with Almond Slivers” is done and ready to be offered as Naivedyam to God and then distributed among family and friends. To try this out and enjoy with family and friends. A little bit different from normal sweet dishes, but never the less awesome. The same can be packed in tiffin and carried in lunch box too.
** 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.
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