Moong Dal Khichdi –

Rice – 1 bowl

Moong Dal – ½ bowl

Goda Masala – 1 tb-spoon

Dry grated coconut – 1 tb-spoon

Cumin seeds – ½ t-spoon

Jaggery – 1 t-spoon

Salt to taste

Oil – 1 tb-spoon

Mustard seeds – 1/4^th t-spoon

Asafetida – 1/8^th t-spoon

Turmeric Powder – 1/4^th t-spoon

Curry leaves – 4-5

Green chili – 1

Fresh grated coconut – ½ bowl

Handful of chopped coriander leaves

Procedure –

1. Wash rice and moong dal and keep aside. Boil 3 cups of water. Roast grated coconut and cumin seeds. Grind cumin seeds into powder.

3. Heat oil in a pan, add mustard seeds, asafetida let them splutter. Add curry leaves, green chili and turmeric powder. Sauté for a minute.

4. Add soaked rice and dal, sauté for 3-4 minutes. Add boiling water, goda masala, jaggery, salt. Add dry coconut and cumin seeds powder. When water starts boiling reduce the heat to medium flame and cover the pan with lid and cook khichadi for 15 minutes.

5. Garnish with fresh coconut and chopped coriander and serve hot with spoonful of ghee and roasted papad.

Note :

1. You can use split green gram with skin (Chhilakewali moong dal) or sprouted moong, it will increase nutritional value of Khichadi.

2. If you use masoor dal add garlic in a tadaka instead curry leaves.