"Moong Dal- Oats spicy Masala Khichidi" served with “Crisp fried Bhendi- Cabbage Raita (Salad)” …. Oats is branded good for health I try adding it to dishes as otherwise somehow I find it bland in taste ... tried this variation of khichidi for today's No- Onion- Garlic lunch after coming across many posts of oats upma and khichidi etc. on net ... added on beetroot, capsicum and tomato for taste along with spiced masala powders ... for bhendi cabbage raita too, I just microwaved the bhendi/okra with just 1/4 tsp of oil ... in all a healthy- delicious combo meal ... Yummilicious ......
** Spicy Khichidi / Pongal is the same with a very minute difference and is a dish that is immensely loved in my home. My hubby never tires of this dish and never complaints if given daily too. Over the years, however I have started preparing different types of Spicy Khichidi with as many variations as possible, also with the addition of different types of veggies, non-veg or dals etc. Here is a nice and healthy version of the same with addition of oats and veggies to moong dal. Try it, it’s simply awesome.
** Here is the simple Recipe for “Moong Dal- Oats spicy Masala Khichidi” …. My Style ….
** Wash 1 cup of Moong dal/Green gram dal in plenty of water. Soak it for 10 minutes and then rinse well. Drain off the excess water and put it in a pressure cooker pan along with 1 cup of Oats and mix well.
** Peel off the outer skin of one large sized beetroot and cut them into small square pieces. Wash and add this to the dal and oats in the pressure cooker. Also wash, wipe and cut into the same size of square pieces one large sized capsicum and one large sized tomato and add it also into the cooker.
** Add in a pinch of salt, a pinch of turmeric (haldi) powder and 1 tsp of red kashmiri powder to the ingredients in the pressure cooker. Add 3 cups of water and a tablespoon of ghee and mix well. Pressure cook on medium heat to 2 whistles.
** Let the pressure in the cooker fall on its own. Once you are able to open the lid of the cooker, remove gently and keep this ready aside.
** In a thick bottomed kadai heat 3-4 tblsp of ghee, when hot lower the heat and add in a handful of cashew nut pieces and fry till they slightly change in color. Once the color changes remove and keep it aside in a plate to be added on later as garnishing.
** Now continue in the same kadai, add add in 1 tsp of hing powder, ¼ tsp of haldi / turmeric powder, 2 tblsp of kashmiri Red Chilly Powder, ½ tsp of coriander powder, ½ tsp of cumin powder and 8-10 curry leaves. Fry all for a second, and then add in the pressure dal-oats-veggies into the kadai.
** Add in a cup of water, salt to taste and mix well. Keep in mind that we have already added a little bit salt while pressuring cooking the rice and dal with beetroot. If necessary, add in another cup or two of water depending upon the thickness of the khichidi.
** Cover with a lid and let cook on slow fire till it is all mixed well and is mushy is texture. Keep stirring often to avoid it getting burnt at the bottom. Add in more water if required too. Lastly garnish with the fried cashew nuts set aside and a tablespoon of finely chopped fresh coriander leaves.
** “Moong Dal- Oats spicy Masala Khichidi” is done and ready to be served. Always serve spicy khichidi steaming hot with some raita or salad. I served it with Crisp fried Bhendi- Cabbage Raita (Salad) to which I have served the link at the bottom of this recipe. A very delicious combo of spiced khichdi with yummier bhendi raita.
** You can also top the spicy khichidi with a tablespoon of melted ghee while serving. Tastes simply delicious and sure to be loved by your family and friends. I repeat that this khichidi should be served hot from tava immediately, as it tastes best when served hot and is very good for health too. Do try it out and enjoy with your family and friends.
** For the “Crisp fried Bhendi- Cabbage Raita (Salad)” Recipe, Please follow the link given below …
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Thanks.