Friday, July 11, 2014

Red Rice -Whole Moong Kichidi

Red Rice - Whole Moong Kichidi is a main dish. When you are in a hurry or you are running out of time and as a healthy dish, you can prepare Red Rice -  Whole Moong Kichidi. You can have them for breakfast, lunch or for dinner. It is a complete meal with carbohydrates and proteins.

North Karntaka and Maharastra side they use whole moong instead of moong dal in the Kichidi. We, the south Indians use moong dal in pogal. This particular Kichidi contains whole moong, mong dal, Red rice (Organic) and other simple spices like green chilly, pepper, ginger and curry leaves.

Some benefits of using whole Moong in our diet are,

Whoe Moong is loaded with goodies. It is rich in Vitamin A, B, C and E. They are rich in many minerals including iron, calcium and potassium and full of protein. It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improve the flexibility of arteries and veins. It also regulates the blood pressure. Green Moong is full of complex carbohydrates and full of fiber and helps in digestion. It also stabilizes blood sugar and controls its sudden rise after meal. It helps to keep the energy at a balanced level. Green Moong can be highly beneficial for people having a high blood sugar level.

Here is a recipe of Red Rice and Whole Moong kichidi,  which is loaded with minerals, vitamins and a healthy dish. I am sure all age group people will definitely love this dish.

Things Needed :

Red Rice :  1 1/2  Cups
Whole Moong : 1/2  Cup
Moong Dal : 1/2 Cup
Green Chilly : 2
Pepper : 5 to ^ Pods
Ginger : 1 Table spoon
Ghee : 3 Table spoons
Coconut : 2 Table spoons
Salt : To taste
Jeera : 1 Tea spoon
Ingh (Asafoetida) : a pinch
Lemon : 1 lemon juice
Water : Required
Coriander leaves : 2 Table spoons

Method :


1. Wash and cook rice and whole moong and moong dal separately . (Pressure cook them for 7 to 8 minutes).

2. Wash and cut green chilly, grate coconut, ginger and keep it aside.Crush pepper pods.

3. Now keep a big pan on the fire. Put 1 Table spoon of ghee 
4. Put Jeera and crushed pepper.

5. Add cut green chilly and fry until jeera turn slightly brown. Add curry leaves.
6. Add cooked rice, whole moong and moong dal. Mix it nicely. Add required water.

7. Add salt and ingh, ginger. Let it boil nicely for 2 to 3 minutes.

8. Put off the gas. Add lemon juice and mix it nicely. Add fresh grated coconut and remaining ghee.
9. Mix it well and shift the Kichidi to a serving bowl. Add coriander leaves.



10. Serve  Hot Red Rice Whole Moong kichidi with roasted Papad, pickle and a piece of onion.


 Note :

You can use the Whole moong instead of using moongdal. Using coconut, more or less ghee and chilly are optional. You can add fried onions to the kichidi. It taste different. Use red rice or white rice  according to your choice. Using red rice is good for health since it contains fiber. Make use of less spice for the good health.
Time : 30 Minutes.
Serves : 5









6 comments:

  1. Thanks a lot for the help. I tried it today and it turned out very well. I have a question: What is the difference between compounded hing and the powder hing? I am unaware and I happened to purchase compounded hing which is a huge semi-crystal lump. How to use it?

    ReplyDelete
    Replies
    1. Hello Sadia Mahmood...nice to see your lovely comment...I am happy to note that you liked the dish. Compounded hing is a hard and good variety. Powdered ingh some time mixed with unwanted materials and its not pure. Take a very little quantity of compounded ingh and soak it with 5mall (that is 1 teaspoon) of water for 5 minutes and then let it melt and you dissolve ingh with using your finger tips and then add it to the dish. The aroma of ingh helps the curry or dish to be not only aromatic it helps to reduce the cholesterol and gas content in the food. Just pound the compounded ingh to small pieces (with pistal, which is normally used to pound spices, cardamom etc), and then store it in a airtight plastic or any small jar.

      Delete
    2. Sadia Mahmood 1 Teaspoon of water is equal to 5 ml...

      Delete
  2. Thanks a lot Ma'am. That was very helpful. I will follow your advice right away. Thanks.

    ReplyDelete

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