Yellow Moong Dal Khichdi

Khichdi is a famous dish in may parts of India. However I got introduced to it only post my wedding. It is very similar to our South Indian Pongal, however it is much lighter.
My hubby says that Khichdi is usually served at his place when someone is sick as it is easy to digest.

It is very easy to prepare and they are many variations to this. Today I have shared the Basic Moong Dal Khichdi. To this you can add simple Tadka, Vegetables etc

Ingredients

Rice - 1 Cup
Split Yellow Moong Dal - 1/2 Cup
Hing/Asafoetida - A generous Pinch
Ghee - 1/2 Teaspoon (Add more as per your wish,usually they add lots of ghee)
Cumin Seeds - 1/2 Teaspoon
Green Chilly - 1 (Slit)
Salt - To Taste

Method

• Wash The rice and Yellow moong dal and soak it in 5 cups of water for 30 minutes
• Then cook them in a pressure cooker for 3 whistles or till it is done well.
• Allow the pressure to settle on its own.
• Meanwhile warm Ghee and once it is warm add Cumin seeds and allow them to splutter.
• Switch off the flame, add asafoetida, Green chillies and saute for the minute.
• Add the tadka to the cooked rice-Dal mixture, add salt and mix it well.
• If you want you can add some more warm Ghee. 

Besan Chila

Alok has said a complete No no to Idly/Dosa in the breakfast as he is so bored with them. So I thought of making Besan Dosa. When he had it, he said this is called as Chila and is a Gujarati Dish.

It was quick to make and very tasty too. First time, when I made this I added vegetables like Grated Carrot, shredded Cabbage, green peas etc. This post I made simple Besan Chila. Both of them tasted awesome.

I also added ENO to this recipe to make it fluffy, you can make it without ENO also and it just turns out great.

Another thing about this recipe is that you don't need any chutney as an accompaniment. It tastes great as a dish. This is certified by my Mom and Alok who needs Chutney or Dish for any dish in the world LOL.

Ingredients

Besan / Gram Flour - 1 Cup
Onion - 1 (Medium, finely Chopped)
Water - 1/2-3/4 Cup
Green Chillies - 3 )Finely Chopped)
Ginger - 1/2 inch (Finely Chopped)
Grated Vegetables - 1/2 Cup (Optional)
Asafoetida - 1 Generous Pinch
ENO - 1 Teaspoon (Optional)
Salt and oil.

Method:

In a mixing bowl, add all the ingredients except oil and ENO and make a batter of Dosa batter consistency. Let it sit for 10 minutes.Add ENO to the batter just before making the Dosa/Chila.

Meanwhile, heat a Tawa and smear some cooking oil on it. Take the prepared batter and pour small portions of batter in the tawa and cook till both sides are done and crispy.

Dhokla

Another favorite dish rather breakfast of mine. It is super easy and super fluffy and everyone at my house loves it. No need to say, it is the most famous Gujarati Dish.

Ingredients:

Besan/Chickpea Flour - 1 Cup
Sooji/Rava - 1 Tablespoon
Curd - 1/2 Cup
Eno - 1 Small Pouch or a teaspoon
turmeric - A pinch
Ginger - Green Chilly paste - 1 teaspoon or to taste
Hing/Asafoetida - a pinch
Salt - to taste
Sugar - 1 teaspoon
Green Chillies - 2
Mustard Seeds/Rai - 1/2 teaspoon
Sugar water - 1 Tablespoon of sugar dissolved in a 3/4 cup of water.
Coriander leaves - To garnish

Method

To the curd add turmeric,salt,ginger green chilly paste and mix well. To this add the besan and Sooji and mix well into  a thick  batter consistency. Ensure it has no lumps. Let the batter sit for 15 - 20 minutes

This mixture can be made well in advance and stored in refrigerator.

Just before adding this to the plate for steaming, add the ENO salt and mix thoroughly in one direction and cook immediately.

Take the vessel in which you will be making your Dhokla and grease it lightly with oil. Put the steamer with water in the stove.

Now pour the batter into the greased vessel, put it in the steamer and steam it covered for 15 - 20 minutes.

While the Dhokla is getting done, Lets make the seasoning for this. In a Pan, heat some oil and add the mustard seeds and allow them to splutter.

Then add Green Chillies and Hing/Asafoetida and switch off the stove and add the sugar water.

Demould the Dhokla to a plate and add the seasoning on top of the Dhokla. Cut and Serve.

Tips

• I do not have a Dhokla Stand so I used a vessel which will fit into my Idly Pot. The idea is Take a bigger vessel with water and cook the dhokla in a smaller vessel which sits in the bigger vessel quite tightly.
• Before adding ENO salt, ensure that the vessel in which you are making Dhokla is Greased and the water in the Bigger pot is boiling. 
• The sugar water will ensure that the Dhokla is soft and spongy.