Moong Dal- Varai Khichidi/ Green Gram Dal- Indian Barnyard Millet Pongal.

“Moong Dal- Varai Khichidi (Green Gram Dal- Indian Barnyard Millet Pongal)” … usually khichidi/ pongal is prepared with moong dal and rice, however recently I have begun to prepare them with addition of millets … we Konkani Saraswats can have Varai and some more varieties of millets during upwas … so here is my very own combo of khichidi that tastes awesome with spicy sambar, curds/ raita … Yummilicious …. 

** Spiced Khichidi is a most sought after dish throughout India and each region prepares it with minute difference. However, by and large khchidi is prepared with rice and moong dall, though nowadays many of us have begun experimenting and trying out new methods for change from routine ones. Addition of millets to various dishes is something I started experimenting with about a decade back but not frequently as we find it slightly difficult to digest in our home. Amongst millets varai/ Indian barnyard millet and nachani/ finger millet is the most used one in my home beside bajara and jawari which I try including too. 

** Today I prepared a simple spiced khichidi for meal with addition of varai along with moong dal and though a bland dish it did go well when served with spicy sambar. Do try this one out when you need to go on fasting dishes as Varai can be savored during Upvas. I will not run into much details, but will add in the recipe which is the same as that with rice posted earlier. I will be sharing a common link to all khichidi recipes which include both sweet and spicy ones at the bottom of this recipe, please browse through the same and try out that which appeals you and remember to give me a feedback, it gets me motivated. Stay Blessed, Stay Safe. 

** Here is my recipe for “Moong Dal- Varai Khichidi (Green Gram Dal- Indian Barnyard Millet Pongal)” … My Style … 

** Ingredients : 

Varai/ Indian Barnyard Millet : 1 cup 

Moong Dal/ Green Gram Dal : 1 cup 

Salt/ Namak/ Meeta : to taste 

Water : 4 cups 

Hot Water : 1-2 cups 

** For tempering : 

Ghee : 3-4 tblsp 

Mustard Seeds / Sasam / Rai : ½ tsp 

Jeera / Cumin Seeds : 1 tsp 

Black Pepper Corns / Miri : ½ tsp 

Green Chilly : 5-6 cut into rings. 

Haldi / Turmeric Powder : pinch 

Hing / Asafoetida Powder : 1 tblsp 

Curry Leaves : 8-10 fresh ones 

Cashew Nuts/ Kajjubi/ Kaju : handful 

** Put both rice and moong dal in a bowl and wash well. Drain well and add it into a pressure cooker pan along with 4 cups of water and a teaspoon of oil. Cover with the lid and pressure cook on medium heat to 3-4 whistles. Let the pressure drop on its own, open and check out and then keep it ready aside. 

** In a thick bottomed kadai addin the ghee and bring to heat, when hot add in the cashew nuts, fry till slightly browned remove and keep it aside for garnishing later. Now add in mustard seeds, when they begin to crackle add in the jeera, black pepper corns, green chilly and fry for a few seconds. Add in curry leaves, fry for second and add in haldi and hing powder. Now lower the heat and add in the pressure cooked varai- moong dal and the 1-2 cups of hot water and mix well. 

** The amount of water to e included depends upon the consistency, there should be enough to cook it properly for some time. Mix well and cook on medium heat stirring often to avoid it getting burnt at the bottom. When the khichidi thickens, lower heat, add salt to taste and mix well and remove from fire and keep it aside covered for a few minutes. If you find the khichidi too thick, just add in half a cup of boiling water and mix well. Done. 

** “Moong Dal- Varai Khichidi (Green Gram Dal- Indian Barnyard Millet Pongal)” is done and is ready to be served. I had prepared it for lunch so served it with Pagila Podi (Spine Gourd Fries), Fryums (store bought), Kolumbo with Batato- Vaingana- Mashinga Sanga (Sambar with Potato- Brinjal- Drumstick), Dahi (Curds) and it tasted simply awesome. This is a healthy combo of khichidi and you can serve with any side dish of your choice. 

** A delicious and fantastic combo of dishes that asted simply heavenly. Do try this combo out if you family loves khichidi with sambar, it is really a heartwarming food, especially during monsoon/ winter when you want to have hot dinner and nuzzle up in the bed feeling warm when there is chill outside or it is raining heavily. It is one of the healthiest dishes and can be consumed by one and all though when it comes to toddlers or aged it is better to give in limits as millets are a little bit hard to digest unlike rice, so be careful then.

** Sharing below a common link to both sweet and spicy khichidi posted in the blog before, you may browse through the same and try them out and do let me know ..... 

https://gayathrifoodbytes.blogspot.com/search?q=khichidi