Veg 'n Nuts Khichdi with Green Moong Ummaan

First I am glad to tell that I got two more awards. Thank you Ranji (Ranji's Kitchen Corner)for passing me the "Good Chat Blog "award :)

Thank you Anamika (Anamika-The Sugarcrafter) for thinking about me for the "You make my day " award :)

Khichdi is what I keep making when I want a one pot lunch or dinner on a day when I don't feel like preparing anything extra.

According to Wikipedia, Khichdi is Khichdi (also khichri, khichdee, khichadi, khichuri, khichari and many other variants) is a South Asian rice dish made from rice and lentils (dal). Khichdi is commonly considered to be India's comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.

Khichdi is usually served with kadhi and/or pickle, pappad, yogurt. I usually prefer just pickle, pappad and yogurt. I decided to make it crunchy by adding the nuts from the mixed nut jar we bought from Bj's. That was a great addition.

Green-Moong Ummaan is a side dish me and Vijay prepare most of the times. Did you notice I mentioned me and Vijay, its because V also is an expert at making it , he in fact makes a nice variation by adding caramelised onions and potatoes. Ummaan in konkani means gravy or saaru as some of you may call it. Its basically vegetables and/or lentils/pulses cooked in water with salt.

This is how I made Khichdi:

This serves 2 people

Ingredients:

Basmati rice (or any rice): 1/2 cup
Split Green peas (for the picture click this link ): 1/2 cup
Water: 2 . 5 cups
Vegetables (peas,carrots,corn,cauliflower): 2 cups together
Minced garlic and ginger: 2 tablespoons together
Mixed nuts: 1/2 cup
Salt: as per taste
Oil: 3 tablespoons

Spices:

Chilli powder: 1/2 teaspoon
Freshly cracked peppercorns: 1 -2 teaspoons (as per taste)
Coriander powder: 1 teaspoon
Turmeric powder: a pinch



Method:

I make this using pressure cooker. That way its faster. You may also cook in a slow cooker. I don't know about the time it takes in a slow cooker as I don't have one of my own.

1. Keep pressure cooker on high flame. Add 3 tablespoons of oil, then add the minced garlic and ginger. Reduce flame to medium - high , then add the nuts and stir well to combine for 5 seconds. Then add the spices together and stir well for 5 seconds.

2. Add the Vegetables, Lentils, and Rice and stir well. Add a little salt at this time and combine well again. Then add water and again add salt as per taste.

3. Close the pressure cooker and let it cook for 3 whistles. Switch off the flame and let it cool down by itself until all the pressure is gone.

4. Serve it with yogurt, pickle,pappad, or any side dish you like :)

For the Moong ummaan :

This serves two people

Ingredients:

Green Moong ( click this link for the picture ) : 1/2 cup
Water: 1 . 5 cups
Green Chillies: 2-3 slit vertically
Salt: as per taste
Oil: 1 tablespoon
Mustard seeds: 1 tablespoon
Freshly cracked peppercorns: as per your taste
Coriander powder: 1 teaspoon

Optional: Add Caramelised onions and potatoes and crushed tomatoes to the Moong and cook it together.




Method:

In a pressure cooker on high flame, add 1 tablespoon oil and mustard seeds and wait until the seeds splutter. (To avoid the seeds from spluttering everywhere on the stove top, I immediately cover the pressure cooker with a cover and once the seeds start spluttering I lower the fire and wait until all the seeds are spluttered. Helps reduce the cleaning mess later). Add the peppercorns, coriander powder, stir for 5 seconds. Then add the green chillies and saute for 10 seconds. Add water, Green Moong and salt. Cover the pressure cooker with the lid and let it cook for 4-5 whistles. Switch off the flame and let it cool until all pressure is gone. I sometimes garnish it with grated coconut. Serve it as a side dish with rice, khichdi, or roti.