Spicy Southier - Green Moong Dal Kitchdi

This is a speciality of Gujju households.
My neighbors were gujju and i was lucky to have it quite frequently.
I love it for the taste of dal, ghee and slight seasoning.
This requires dal in 3/4th and rice in 1/4th portions.
I remembers ; my Aunts would every month religiously filling their jars with these ratios.
Thats how frequent they prepared kitchdi and i had to relish it too :-)

Relished it more after those tiresome "group-shopping" @ begumbazaar.
Ahh, those begumbazaar shoppings were crazy.

However; this version is a spicier one.
This one is with a spicy south-indian touch.

Its easy, quick, highly nutritious.
Legumes have whta proteins - and you have loads of them here.

Ingredients:

• Ghee - 2 Tb Sp
• ShahJeera - 1/2 Tea Sp
• Cinamon - 1/2 inch
• Pepper Corns - 10
• Green Chillies - 2
• Onion - Finely Chooped - 1/2
• Ginger Garlic Paste - 1/2 Tea Sp
• Turmeric Powder - 1/2 Tea Sp
• Tomato - 1 Chopped
• Salt - 1/2 Tea Sp
• Rice - 1/2 Cup
• Green Moong Dal - 1 1/2 Cups
• Water - 5 Cups
• Lime Juice - 1/2 Lemon
• Coriander - Finely Chopped

Method:

• Heat Ghee in a cooker.
• Once ghee is hot - add all the spices, Slit Green Chillies & onion.
• Stir well.
• Wait until onions turn translucent .
• Add ginger garlic paste, salt and turmeric powder.
• Add washed dal + rice & tomato to the cooker.
• Add water . Stir well.
• Cover and put it on a high flame.
• Wait for 7 whistles.
• Wait until the pressure is released and its safe to open the lid.

Server hot - Garnish with chopped coriander and lemon juice.

You may add more water if you would like to have your kitchdi more softer.
The usual Gujju style would be 1:5 ( 1 being the combo of rice n dal - 5 is water).
It'd be mushy and yummy.
I wanted to feel the dal while i chew.

Curd n paapad; enhance the taste.