Spiced Masala Beetroot-Moong Dal-Rice Khichidi topped with Peanuts.

“Spiced Masala Beetroot-Moong Dal-Rice Khichidi topped with Peanuts” … here is a simple khichidi prepared for lunch keeping in mind nutrition and taste … tastes awesome served as it is or with some roasted papad, pickle, curd, raita or any other simple accompaniment of your choice …Yummilicious …. 

** As I have mentioned many times before Spicy Khichidi/ Pongal is the same with a very minute difference or it would be rightly said that in some southern parts it’s called pongal while in northern sides it is called khichidi. There is not fast rules for addition of spices, I beg to differ here when many people say oh, this is not added to this and that and these spices are not included to any particular dish item etc. In my take food should be prepared keeping in mind individual and family preferences and that’s it. Yes, traditional dishes are there but it has taken a long twist and turn over centuries, that which we call traditional was not so some centuries back and so on. Food like rest of the things is also an evolution and I have never understood much on people insistence to cook something in one particular manner. Well to each one their own decision as I can speak for myself only. I am all for giving gentle twists to our own age old recipes to make them something tastier and different for some change. 

** Coming to Spicy Khichidi, I have prepared them with different variations adding different veggies etc. as this is one dish that my husband never tires of eating even if you serve him the same every day. Definitely a healthy dish prepared today with addition of beetroot to make it more tastier and nutrient. Usually my combo of Khichidi is with Rice and Moong Dal with added on spices and sometimes veggies etc. served with some curds, but I do prepare at times with millets too. This was my Simple Solo Meal of today which I served with Roasted Papad (Lijjat), Ginger-Garlic-Curry Leaves Spiced Chutney Powder (Pitti), Tarni Kadgi- Ambuli Adgai (Tender Raw Jackfruit- Raw Mango Pickle) and the awesome tasty Spiced Masala Beetroot-Moong Dal-Rice Khichidi topped with Peanuts. Like all, I too have to do with whatever is available at home keeping in mind both nutrition and a little bit for coming days too, so going a bit easy on veggies as it is difficult to buy them. 

** Here is my simple method of preparing “Spiced Masala Beetroot-Moong Dal-Rice Khichidi topped with Peanuts” … My style … 

** Wash 1 cup of Rice and 1 cup of Moong dal (green gram dal) together in plenty of water. Soak it for 10 minutes and then rinse well. Drain off the excess water by putting it in a colander. Keep this ready aside. 

** Peel off the skin of one large sized beetroot and cut them into medium sized cubes. Wash them and keep them ready aside. Also roast handful of peanuts/ groundnuts and keep them ready, I usually microwave a kilo of peanuts and keep them stored for use, lasts well for over a month, you can follow the same method. I have included microwaving method of groundnut in Blog, you can use the search option for the same. 

** Heat 3-4 tblsps of ghee/ clarified butter in a pressure cooker pan. When the ghee melts add in 1 tsp of jeera (cumin seeds), 1 tsp of hing (asafoetida) powder, ½ tsp of haldi (turmeric) powder, 1 tsp of black pepper and 2 heaped tsp of sambar powder (you may add in chilly powder and dhania powder if you do not have sambar powder). Fry for some time. Now add in the drained rice- moong dal mixture, beetroot pieces and salt to taste and mix well. Add about 4.5 cups of water and cover the pressure cooker lid. 

** Pressure cook to 3 whistles on medium to low heat. Do not raise the heat at any point. Let the pressure fall on its own. Once the pressure comes down and you are able to open the pressure cooker lid, do so and check the consistency of the khichidi, if too dry add some boiling water and mix well. Khichidi should always be soft and mushy yet the grains should be sort of visible. Now add in ½ cup of roasted or microwaved peanuts/ ground nuts and 1 tblsp of freshly squeezed lemon juice (optional) and mix well. Cover and keep aside for 10 minutes for the khichidi to settle down well. 

** “Spiced Masala Beetroot-Moong Dal-Rice Khichidi topped with Peanuts” is done and ready to be served. Always serve khichidi steaming hot with any side dish of your choice. and then serve it hot with any side dish of your choice. The best accompaniment is always plain curds or any raita, but many love having this with kokum kadi too in certain parts of country specially in Maharashtra State. This time I did not have curds which actually tastes best with khichidi and is our favorite combo at home, so I served with raw mango pickle, chutney podi and roasted papad. Do try this out and enjoy it hot with your family.