Ingredients:
• 1 cup whole soft Wheat
• 1 cup whole moong
• 1 tbsp Ghee
• Salt to taste
Method:
- Soak whole wheat and moong separately for 1 hour.
- Drain wheat and moong in separate colanders till all water is removed.
- Keep moong aside till required.
- Pound wheat with a mortar and pestle or run in a small mixie in very short spurts till it is broken coarsely.
- Take care not to make it too fine or the khichdi will be pasty.
- Put a pressure cooker without a lid on the flame.
- Add ghee, melt and add moong beans.
- Stir and fry for 2 minutes.
- Add 5 cups boiling hot water.
- When boiling resumes, add broken wheat.
- Add salt and stir again till boiling resumes.
- Cover pressure cooker lid and allow to cook for 3 whistles.
- Cool and remove lid.
- Stir and resume cooking further for 5-7 minutes.
- The grains should be mashed easily when pressed with thumb and finger.
- Cook further till the texture of the khichdi is like a thick porridge.
- Cover and keep aside for 10 minutes for flavours to blend.
- If desired, drizzle 1 tbsp of ghee to add a delightful aroma.
- Serve piping hot with curds, sugar, milk or as it is.
Recipe courtesy of Saroj Kering