BM #68 Day 8 -
This one pot meal was a delight for me as I had to quickly cook lunch just for me and took that opportunity to make this khichdi. My husband is not too fond of such soft and mushy foods and so it was a win-win for me.
To be honest, I shared a small portion with him which he tasted gladly but he asked me not to ask for his review. I knew what he would say and so I told him that his preferences were pretty clear to me :).
Little Millet 1/2 cup
Moong Dal 1/4 cup
Mixed Vegetables as needed (I added a handful of carrot and peas)
Salt, Turmeric and Green chili as needed
Seasoning (Oil 1 tsp, Cumin seeds 1/2 tsp, Asafotida, curry leaves few, Cashew bits)
Method Of Preparation -
In a heated pan (Pressure cooker pan is perfect), add oil and the rest of the seasoning.
Add in the moong dal and saute for a minute or two. Add in the little millet, vegetables, salt, turmeric and green chili.
Add about 1 1/2 cups of water or more if you prefer a runnier version of the pongal. Cover and let it cook for 15-20 minutes or until the water is all absorbed and the mixture is cooked through. [ If using a pressure cooker, cook for 2 hisses and wait until it cools down].
Remove and garnish with roasted cashews.
Serve warm with chutney/sambar.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 25 min