This Mung beans and rice recipe is called Khichadi. It is a one dish meal and easy to make. It is a quick recipe too.If you are using pressure cooker, the cooking time is reduced further.

The spices used in this recipe are few. This is an easy to digest recipe. So it can be served to sick people too.

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How to make Khichadi

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Ingredients for Khichadi

Rice - 1 cups

Mung beans(whole or split) - 1/2 cup

Coriander powder - 1 1/2 tea spoon

Cumin powder - 1 tea spoon/li>

Ginger paste - 1/2 tea spoon

Cinnamon powder - 1/4 tsp

Coriander leaves(Cilantro) - 1 tbsp chopped

Curry leaves - 4-5

Fresh grated coconut(optional) - 1 table spoon

Green or red chilli(optional) - 1 No.

water - 3 cups

Salt - 1 teaspoon or to taste

Ingredients For Seasoning:

Oil/Ghee(clarified butter) - 1 tablespoon

Cumin seeds - 1/4 tsp

Turmeric powder - 1/4 tsp

Asafoetida - a pinch

Preparation

chop/slit chilli

chop coriander leaves

Mix rice and mung bean. Wash and keep aside.

Cooking Method

1. Heat oil in a pan.
2. Add cumin seeds. When they stop crackling, Add asafetida, turmeric powder
3. Add chopped chilli, curry leaves. Fry for 5 seconds. Add ginger paste, cumin powder, cinnamon powder
4. Add washed beans and rice mixture and water.
5. Bring to boil. Cook for 10 minute on low flame.
6. Add salt, chopped coriander leaves, fresh grated coconut. Cook further till done.
7. Mix well.

Khichadi is ready. Serve it as a meal by itself or with a cucumber or tomato salad and papad.

Tips: You can also use whole or split red lentils (Masoor or masoor dal) instead of mung beans for this beans and rice recipe. You can leave out the chilli if you wish. If you are pressure cooking, make seasoning add all the ingredients and cook as you cook plain steamed rice. The mung beans do not need any extra time to cook.

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