by Tarla Dalal
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The mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the khichdi. Enjoy it with fresh curds, papad and pickle.
- Clean, wash and soak the rice and moong together for 2 hours. Drain and keep aside.
- Heat the ghee in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the cloves, cinnamon, peppercorns, cardamom, curry leaves and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the cashewnuts and sauté on a medium flame for a few seconds.
- Add the rice-moong mixture, 3 cups of hot water, coconut, salt and green chilli paste, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Garnish with coriander and serve immediately with curds, papad and pickle.
Nutrient values per serving
|Vitamin A||76.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||0.7 mg|
|Folic Acid||3.3 mcg|
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