“Matki Dal-Tandul- Bhopla Khichidi (Split Moth Beans- Rice- Pumpkin Pongal/ Khichri)” … khichidi is an all time favorite heartwarming simple meal for most of us and all you need to serve along is curds/ raita/ gojju etc. and it tastes excellent … there are plenty of combinations to try, sort of the list is never ending … I came across moth bean dal in stores for first time (at least to me) and since I had plenty of whole beans at home, I thought of using it after coarsely powdered … I added on pumpkin pieces and the khichidi turned out truly fantastic … Yummilicious …
** As mentioned on title I came across moth bean dal in stores recently for the first time, however, it was 1kg pack and not sure what to cook with it I just moved on without purchasing it. Once at home that dal was in my mind and I thought why not just coarsely powder whole moth beans and use the same in dishes. That’s it, I picked and wiped the whole moth beans (small variety used for sprouting) with a clean dry cloth, then put it little by little in mixer and using pulse mode ground it to a coarse powder.
** I just used one cup, kept it ready to be prepared into khichidi the next day for meals. Well, frankly, I had already made up my mind that first dish would be khichidi/ pongal after which I would think what else I could churn out. Initially I thought of preparing it just like other khichidi with rice and some veggies, but found my fridge almost empty except for a large piece of yellow pumpkin/ bhopla/ dudde. As I had been thinking of preparing khichidi with addition of pumpkin for a long time, it was more than welcome.
** If you thought that Khichidi/ Pongal/ Khichri with inclusion of veggies like pumpkin was a solid food introduced only for babies to eat, then think again, its for all as it is considered as one of the healthy indian recipes. I would say it’s a soul food when relished with simple plain curds or any raita (salad with curds). A little bit of pickle served along would tantalize the taste buds for sure not to mention inclusion of papad or oodi as shown in picture. This is one meal to go for if you want to keep away from heavy meals.
** There are lot of variations with which a simple khichidi can be prepared, and though rice with moong dal is the most sought after and one which is recommended even to patients, the same can be easily prepared and enjoyed with any other pulses/ grains/ beans like bajra, urad dal with skin, moong dal with skin, jowar etc. One small tip I would like to share is please do not cut down on inclusion of the amount of ghee/ toop, as it makes the dish not only tastier but also helps in proper digestion.
** Here is my simple recipe for “Matki Dal- Tandul- Bhopla Khichidi (Split Moth Beans- Rice- Pumpkin Pongal/ Khichri)” … my style ….
** To Prepare Moth Bean/ Matki Powder : Rub required amount of moth beans/ matki with a clearn dry cloth taking care to see that you evenly rub off any pesticide or dirt stuck to it. Then add only 2-3 handful of moth beans/ matki into a mixer grinder and using pulse mode coarsely powder them without running continuously. Do not add more moth beans at one time to grind or else you will NOT get coarsely evenly ground powder, so be careful. Remove and store in a air tight container and use as required.
** Wash and soak 1 cup of jeera rice or any other rice like basmati tukda/ amba mor or any that you usually use to prepare khichidi in water for 20-30 mins. Drain off the water, rinse in colander and keep it aside ready.
** Add 1-2 tblsp of ghee/ toop in a pressure cooker pan. When hot add the drained rice along with ½ cup of coarsely powder moth beans/ matki (as shown in pic) and fry well on low heat for 2-3 minutes. Add 3.5 cups of water,1 tsp salt (namak/ meeta), ¼ tsp of haldi (turmeric) powder and mix well. Pressure cook on medium heat to 2-3 whistles and then keep it aside to allow pressure to drop on its own. When cool enough and able to open the lid do so, fluff it a bit with fork and keep it aside ready.
** Note : You may find slightly reddish tinge mixed ingredients when you open the lid of pressure cooker. Do not worry, it’s the skin of the moth beans that also gets cooked and imparts the color to the dish, though this does not happen with store bought split moth beans as they do not have any skin and is light off white in color.
** Slice outer skin of pumpkin (bhopla/ duddhe/ sihi kumbalakayi) as thinly as possible and cut into one inch sized pieces. Rinse under running water and add into a vessel with just enough to cook, pinch of salt, pinch of haldi and cook until its 90% done. Remove and keep this ready aside. (I used microwave to cook).
** In a thick bottomed kadai add 2-3 tblsp ghee/ toop, when hot lower the heat and add 1 tsp cumin seeds (jeera), 1 tsp black pepper corns (kali miri/ mire), 5-6 green chilies (tarni mirsanga/ hari mirchi) cut to pieces, 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds. Now add a pinch of turmeric (haldi) powder, ½- 1 tsp of hing (asfoetida) powder, ½ tsp red chilly powder (mirchi tikkat/ mirsange pitti), stir for a second and add the cooked and kept pumpkin pieces and mix well.
** Loosen pressure cooked moth bean dal+ rice and add to the above along with ½ - 1 cup of boiling water and mix well, gently breaking lumps if any. Check and add salt (namak/ meeta) as required (remember we have added salt while cooking pumpkin and pressure cooking dal-rice). Cook on medium heat stirring often till it comes to a good boil, then lower the heat and cook covered for 5 minutes stirring in between.
** Remember not leave the cooking khichidi unattended at this stage as there are chances of it being stuck/ burnt at the bottom. Always keep some extra boiling water handy to add in if required ie. if you find that the khichidi is drying up as it gets cooked. When the khichidi is cooked well and turns soft, mushy and slightly thinner textured remove from heat, add 1 tblsp of ghee/ toop (optional), mix well and its ready.
** Note : You can garnish Khichidi with handful of finely chopped coriander leaves (dhania/ kothambari pallo), I did not have any at home, so skipped it.
** “Matki Dal- Tandul- Bhopla Khichidi (Split Moth Beans- Rice- Pumpkin Pongal/ Khichri)” is done and ready to be served. Tastes best served with plain curds, any veggie raita/ salad or vegetable gojju. I served with kooka gojju which I prepared with addition of curds and it was a fantastic combo. Be it summer or any season for that matter khichidi is one meal that is soul satisfying keeping stomach in healthy condition. I often prepare this in various combinations and we love relishing it steaming hot with cold plain curds or raita, and this time addition of pumpkin which I am doing so for the first time surprisingly turned truly scrumptious in taste, try it, sure to be loved by all.
** I am sharing a common link below where in you will find both sweet and spicy “Khichidi” recipes shared before in the Blog, do try them out …
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