“Spiced Green Gram Sprouts- Rice Khichidi (Kirlailele Moong- Tandla Khichidi)” … a heartwarming meal of spicy hot khichidi with besan kadhi/ raita/ plain curds is all that I crave for during winter … as I served it with besan kadhi I have avoided cooking it mushy … try it, tastes excellent … Yummilicious ….
** You will find plenty of combinations in Khichidi recipes in my Blog here, as this is another dish that we can relish almost on daily basis, hubby just never tires of having it. In my 35 yrs of kitchen adventures I have lost count of the various combinations in which I prepared it, in fact I have forgotten most of them and to add to my agony I have not written them as for me at that time they were was nothing exotic about it.
** It is only in my journey of Blogging for a decade now that I realize the blunders of not noting down many of my dishes as somehow with age I can’t recall addition of all ingredients. Well, no issues starting on with new enthusiasm and blogging them here so that they will remain as long as google lasts. Most of the khichidi recipes may look similar as the base is almost the same for all, but with minute difference.
** I have observed and learnt in my culinary journey that even a few changes in ingredients or in quantity variations of the same can make a difference in taste, so here is another simple khichidi combo prepared with rice- green moong sprouts along with spices. I kept this khichidi simple as I had been longing to relish it with besan kadhi another of our favourite dish that tastes great served with khichidi/ rice.
** Besan kadhi can be prepared in many ways and each one prepares it the way their family prefers. I still remember a comment mentioning garic tadka is not a followed practice for kadhi in one of my kadhi posts in a food group, which was really uncalled for. I mention this not to offend anyone but to make a point that food should be enjoyed as one desires and there is really no rule as such in preparing the same.
** The point here is the same dish referred to as khichid in northern parts of the country is known as pongal in southern parts and sometimes as usli in Mangaluru city, all with minute difference, be it in the addition of spices or in the texture of the dish. A few changes if made turns out the dishes tastier then why not?? Isn’t it??? Just go ahead and prepare them to your heart’s desire and your family preference and enjoy.
** Here is my simple recipe for “Spiced Green Gram Sprouts- Rice Khichidi (Kirlailele Moong- Tandla Khichidi)” … my style …
** Ingredients :
Amba Mor Rice : 2 cups
Kirlailele Moogu/ Whole Green Gram Sprouts : 2 cups.
Cashew Nuts/ Kajjubi/ Kaju : 5-6
Cumin Seeds/ Jeera : ½ tsp
Whole Black Pepper Corn/ Mire/ Miri : 1 tblsp
Hing/ Asafoetida Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
Ghee/ Toop : 4-5 tblsp
Boiling water : 4 cups
** For this recipe you will need Kirlailele Moogu (whole Green Gram Sprouts) which needs a time frame of about 36-48 hours to be prepared. These days sprouts are easily available in market, you may use the same or prepare it like how I do. I always have a small stock of sprouts in fridge as I regularly add them to salads.
** For the method of preparing perfect sprouts you may follow the link shared at the bottom of this recipe which includes details with pictures.
** Wash and soak Amba Mor Rice for 30 minutes. Drain, rinse well and keep it aside ready. Also add into a colander and rinse whole green gram sprouts, drain well and keep it aside ready before we begin to prepare khichidi.
** Note : Amba Mor is a particular quality of raw rice that has a unique flavour of its own and goes well with khichidi, kheer etc. I personally love to prepare khichidi with this rice, however, you may use any quality rice you prefer.
** Heat ghee in a pressure cooker pan and add the cashew nuts cut into halves or broken into two. Fry until they turn lightly brown in colour, remove and keep it aside to added on later as garnishing. In the same ghee add cumin seeds, pepper corns, hing followed by drained rice and fry well for 2-3 minutes on low heat.
** Add the drained sprouts, boiling water, salt to taste and mix well. Cover the lid of the pressure cooker pan and let cook on medium heat until one whistle. Now lower the heat to minimum and let cook for another 5 minutes. Then raise the heat and let cook to one more whistle only, remove from heat and let rest.
** Let it rest for 15-20 mins before you open the lid, this helps in proper cooking of ingredients in the cooker to perfect texture. Gently open the lid and let rest for 2-3 minutes undisturbed and then with the help of a fork gently loosen the rice- moong sprouts so that they do not stick to each other. Garnish with fried cashew nuts.
** “Spiced Green Gram Sprouts- Rice Khichidi (Kirlailele Moong- Tandla Khichidi)” is done and ready to be served. Tastes best served steaming hot with besan kadhi, raita or even plain curds or any other dish of your choice. I served for lunch with Besan Kadhi along with roasted red chilly papad (mirsange happolu) and raw mango pickle (ambuli nonche) and it was a fantastic combination, we loved it very much and I am sure your family will love it too. Winter is the season when one needs to have hot food to beat the chill and in my home soups and khichidi are the most in demand, they are not only healthy but easy to prepare too. Do give this one a try, it tastes awesome.
** Sharing below the link to “Perfect Method of Sprouting Beans” which includes all details and step by step pictures, do browse through if needed …
** Sharing common link to all “Khichidi” recipes that include both sweet and spicy shared in the Blog. Please browse through in leisure …
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