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Khaataa (Green Moong Daal And Rice Khichdi) cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Khaataa (Green Moong Daal And Rice Khichdi) dishes that you simply make.
Alright, don’t linger, let’s approach this khaataa (green moong daal and rice khichdi) formula with 13 components which are absolutely easy to find, and we have to process them at the very least through 11 tips. You should shell out a while on this, so the resulting food could be perfect.
Composition of Khaataa (Green Moong Daal And Rice Khichdi):
- Give 1/2 cup Raw Rice Grains
- Get 1/2 cup - Green Moong Daal (Split Green Gram)
- Require 2 cups for Water
- Need 1/2 tsp for Turmeric Powder
- Give 2 1/2 cups for Thick Buttermilk (slightly sour)
- Need 1/2 cup Chopped Coriander Leaves
- You need to taste - Salt
- Make ready - For The Tempering :
- Provide 2 tbs for Oil
- Make ready 1/2 tsp - Mustard Seeds
- Prepare 1/4 tsp - Asafoetida
- Give 3 Green Chillies…. Slit lengthwise
- You need 1 sprig for Curry Leaves
Khaataa (Green Moong Daal And Rice Khichdi) start cooking:
- To begin making the Khaataa, first soak the green moong daal in sufficient water for about half an hour.
- After the daal has been soaked, drain out all the water and rinse it well along with the rice in clean sufficient water.
- Drain out all the water and transfer it to a cooker container and add the turmeric powder, a little salt and 2 cups water.
- Cook it covered in a pressure cooker for 4-5 whistles. For this khichdi, we need soft, yet fluffy cooked rice and not mushy one.
- Open the pressure cooker only when the pressure releases naturally and extract the rice container.
- Heat a pan and add oil to it. When it heats up, add the mustard seeds.
- As soon as they splutter, add the asafoetida, green chillies and curry leaves and stir.
- Whisk the buttermilk well and add it to the above tempering. Keep the flame medium and stir continuously till it comes to a boil.
- Add the cooked rice and daal mixture, chopped coriander leaves and and salt to taste. Keep stirring constantly till it reaches a boiling point.
- Reduce the heat and check seasoning. Add some more buttermilk if desired and stir well. Adjust the consistency to get a slightly runny khichdi.
- Serve this delicious Khaataa with some pickle of choice!
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