Khichdi Recipe With Moong Dal And Rice

Moong Dal Khichdi can be served as bhog during Navaratri, Makar sankranti. You can also serve this dish during special occasions like birthdays, anniversaries, and other get-togethers. A dessert to die for! The month of Dhanurmas is considered a very special month for performing the Puja of Venkateshwara (Vishnu). During this month, temples in south India prepare this moong dal khichdi and offer it to god in the form of Naivedyam, which is then distributed as prasadam to devotees. Jump to:Some of the best temple-style khichdi recipes or prasadam About the recipe Khichdi recipe ingredients How to prepare Moong Dal Khichdi Recipe cardUser Reviews

Some of the best temple-style khichdi recipes or prasadam

Temple style sweet pongal - very popular Rice Kesari bath Temple style nei payasam Curd Rice Puliyogare Jaggery Rice Lemon Rice

It is believed that by offering ghee or bhog prepared in ghee, devotees are believed to be blessed with good health. Devotees who offer Jaggery or bhog prepared using jaggery are blessed with confidence, and can get rid of all negative energies. Goddess blesses devotees with health and prosperity, and fulfills all their wishes when offered coconut or bhog prepared with coconut. This dish is combination all the ingredients. If you are still looking for a recipe that is loved by Maa Durga or Lord Vishnu then you should definitely try this out.

About the recipe

Whenever I hear the name Moong Dal Khichdi, I remember my grandmother. This khichdi can be served in semi-solid form, as shown in the picture, or cook khichdi till it is almost dry, spread on a well-greased plate, then cut into squares and serve with ghee and banana. My granny would do the second method and distribute it to all the guests 🙂 This sweet is prepared only during special occasions and festivals, mainly during Dhanurmasa and served along with dosa (more details on this one coming up soon. Stay tuned 🙂 ) Back to khichdi, I have used split green gram with husk for the recipe. With so many health benefits (low-fat, high-fiber source of protein ) and its unique taste, plus my family’s love for green gram, I always love to make recipes using this lentil. For the recipe below, you can use broken wheat, moong dal without husk, or split chickpeas (chana dal). You can even use the whole moong - the only extra step is that you will have to coarsely ground them in a blender after roasting. The taste of this dish will vary depending on the lentil used, but the steps to prepare remains the same.

Khichdi recipe ingredients

½ cup Rice ½ cup Moong dal split (husk / dehusked) 1 cup Jaggery (brown sugar) ½ cup Grated coconut (fresh/frozen/dry) 4 tablespoon Ghee (brown butter) ¼ to ½ teaspoon Cardamom powder 2 tablespoons Cashews chopped 2 tablespoons chopped almonds 2 tablespoons chopped raisins

How to prepare Moong Dal Khichdi

First, saute moong dal on medium flame till you get a nice aroma and the rawness goes off. Make sure you do not roast it too long, as it will take much longer to cook to soft consistency later. Pressure cook the lightly-roasted moong dal, along with rice and enough water, till they are soft and cooked through completely. To this, add jaggery (brown sugar), grated coconut, ghee, and little water if required and simmer on medium to medium-low flame while frequently stirring to avoid it from sticking to the bottom. Continue doing this till the jaggery is incorporated well with rice and moong dal and the mixture starts to thicken. You can stop at this point. If you want it to serve into pieces, continue simmering till it dries up and forms a lump. In another pan, roast dry fruits and nuts in ghee. Add this, along with cardamom powder, to the khichdi and mix till combined. Serve it hot/warm, or even cold, with ghee (brown butter) and slices of banana. I like to have it steaming hot with lots of ghee 🙂 If you want to cut them into squares, just grease the plate with ghee. Add the hot (almost-dry) khichdi and spread using a laddle. Once it cools down and sets completely, cut them into squares and serve. Doing this is totally optional. Follow me on Instagram and tag me with #cookwithkushi so that I get a chance to see all the recipes you make and give it a ♥.