Maharashtrian Mugachi dalichi khichdi recipe - Moong dal khichdi - Rice green gram dal khichdi

Maharashtrian mugachi dalichi khichdi recipe - Today I have come up with one of my favorites traditional khichdi of Maharashtra which goes exceptionally well with Gujarati kadhi, papads and vegetarian side dishes. This is prepared by using split green grams and rice. 

This khichdi has delicate flavor and inviting aroma and is light on stomach. This is the simplest and easiest  one pot meal and you can also include vegetables like  green peas, french beans, carrots, potato, onion, tomato and ivy gourds. There is no need to add an extra ghee in the khichdi while cooking.  So, the khichdi is naturally a low fat meal which can be enjoyed by all age group people. 

Mugachi dalichi khichdi Recipe

Prep time : 15 mins
Cook time : 25 mins
Total time : 40 mins + Soaking time 1 hr
Recipe type : Rice Dish
Cuisine : Maharashtrian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 1½ cups rice
• 1 cup split green grams / moong dal
• 1 tsp garam masala
• 1/2 tsp turmeric powder / haldi
• Fistful of chopped cilantro
• 6 cups hot water
• 1 tbsp ghee
• Salt to taste

Grind to paste

• 1 large green chilli, chopped
• 3/4 tsp cumin seeds / jeera
• 1/6" ginger , peeled, minced
• 1 tbsp water

For the tempering

• 4 cloves / lavang
• 1/6" cinnamon/ dalchini
• 1/2 tsp cumin seeds / jeera
• 1/4 tsp asafoetida / hing
• 5 - 6 fenugreek seeds / methi
• 1 sprig curry leaves

Method

1. Wash and soak the rice for 30 minutes. Wash and soak the moong dal for an hour. First, soak the moong dal, after half an hour soak the rice.
2. Put the green chilli, jeera and ginger in a mixer jar, add 1 table spoon of water. Grind it to a smooth paste, transfer the paste to a bowl and set aside.
3. Drain the rice and moong dal and keep it aside.
4. Heat 1 tbsp of ghee in a pan on low heat and the add the cumin seeds, cloves, cinnamon, asafoetida and fenugreek seeds one by one. Allow them to crackle. Add the rice and moong dal one by one. Saute for 3 - 4  minutes
5. Add the ground chilli-ginger-cumin paste and turmeric powder. Saute for 2 minutes.
6. Add the garam masala and mix well. Add the chopped cilantro and curry leaves.
7. Mix the cilantro and curry leaves well. Add 6 cups of hot water and salt to taste, stir to combine.
8. Cover the pan with lid and cook the khichdi on low flame for 15 - 16 minutes till the water dries up and rice, moong dal become soft. Stir in between to prevent it from burning.
9. Once the khichdi is done, remove from the heat and serve hot with kadhi.

Note

1. While preparing khichdi, normally vegetables are not used. But you can add vegetables like green peas, carrot, french beans, mushrooms, potato, tomato and ivy gourds.
2. The khichdi can be done in pressure cooker. If you are doing it in the pressure cooker use normal water instead of hot water. 
3. Khichdi should be softer than normal steamed rice

Mugachi dalichi khichdi - step by step pictures
1.  Wash and soak the rice for 30 minutes. Wash and soak the moong dal for an hour. First, soak the moong dal, after half an hour soak the rice.

2.  Put the green chilli, jeera and ginger in a mixer jar, add 1 table spoon of water. Grind it to a smooth paste, transfer the paste to a bowl and set aside.

3.  Drain the rice and moong dal and keep it aside.

4.  Heat 1 tbsp of ghee in a pan on low heat and the add the cumin seeds, cloves, cinnamon, asafoetida and fenugreek seeds one by one. Allow them to crackle. Add the rice and moong dal one by one. Saute for 3 - 4  minutes

5.  Add the ground chilli-ginger-cumin paste and turmeric powder. Saute for 2 minutes.

6.  Add the garam masala and mix well. Add the chopped cilantro and curry leaves.

7.  Mix the cilantro and curry leaves well. Add 6 cups of hot water and salt to taste, stir to combine.

8.  Cover the pan with lid and cook the khichdi on low flame for 15 - 16 minutes till the water dries up and rice, moong dal become soft. Stir in between to prevent it from burning.

9.  Once the khichdi is done, remove from the heat and serve hot with kadhi.