| NAME OF THE DISH: | Moong Dal Khichdi , sour curd , Papad and pickle | ||
| PORTION SIZE: | |||
| COLOR: | Yellow | ||
| SL NO. | INGREDIENTS | Quantity | UOM |
| Moong Dal Khichdi | Rice | 0.1 | KG |
| 1 | Moong dal | 0.05 | KG |
| 2 | Turmeric powder | 0.01 | KG |
| 3 | Salt | 0.002 | Lt |
| 4 | Hing powder | 0.005 | Lt |
| 5 | Ghee | 0.025 | KG |
| 6 | Cumin seeds | 0.015 | KG |
| 7 | Mustard seeds | 0.015 | KG |
| 8 | Finely chopped ginger | 0.02 | KG |
| 9 | Green chili | 0.015 | KG |
| 10 | Large tomato | 0.035 | KG |
| 11 | Green peas | 0.03 | KG |
| 12 | SOUR CURD | 0.1 | kg |
| 13 | PAPAD | 2 | pcs |
| 14 | pickle | 0.02 | kg |
| Aloo choka | Potatoes | 0.075 | kg |
| 15 | Green Chillies | 0.015 | kg |
| 16 | Onions | 0.075 | kg |
| 17 | Red Chilli powder | 0.01 | kg |
| 18 | Mustard oil | 0.02 | kg |
| 19 | Coriander leaves | 0.025 | kg |
Method
Take 1/2 cup rice and 1/2 cup moong dal in a bowl. Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water. Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5- whistles. The rice and dal will cook and be very soft and mushy, set aside. To another pan on meidum heat, add ghee and oil. You may use only oil to keep it vegan. Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up. Add chopped ginger and green chili. Saute for 30 seconds or so or till the ginger starts turning light golden brown in color. Add chopped tomatoes and green peas. Cook for 2 minutes, you don’t want the tomatoes to get too mushy. Add the cooked rice and dal to the pan. Mix till well combined, add salt and adjust to taste.
Aloo choka
Boil the potatoes until soft. peel the skin and mash it . Heat oil in a heavy bottomed pan, add the onions and green chilies, saute for a few minutes until the onions turn soft. Add the mashed potatoes, salt and red chili powder and stir well . Finally stir in the chopped coriander leaves and serve.
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