Moong Dal Khichdi - Best HomeMade

This moong dal Khichdi (ಹೆಸರು ಬೇಳೆ ಕಿಚ್ಡಿ ) is prepared with rice and moong dal and topped with ghee. It is a perfect breakfast in the winter season. It is very simple and easy to prepare as it requires only a few ingredients. It is one of the healthy food and the best food for the people who plan for a diet. In India, this is one of the traditional food prepared in everyone's house. The taste my slightly differ as the style of cooking and ingredients used may differ from person to person. Khichdi has a balanced carbohydrate, protein, vitamin C, Calcium, and also a good source of dietary fiber which helps indigestion. The dish can be served at any time of the day. It is a wholesome meal packed with nutrients easy to digest for babies and elders. Here am sharing my style of moong dal khichdi recipe which is very tasty and I am sure you will enjoy it.

Cuisine: Indian | Cooking: 15 minutes
Preparation: 15 minutes | Serves: 4-5

Ingredients:

Moong dal/ Hesaru bele           -  1/2 cup or 1/2 pavu
Rice                                          -   1/2 cup or 1/2 pavu
Water                                        -   3 Cups
Oil                                             -   1 tbsp
Ghee                                          -   1 tbsp
Mustard seeds                           -   1 tbsp
Cumin/jeera                              -   1 tbsp
Black pepper/mensu                 -   1 tbsp
Green chilies -   4-5
Turmeric powder                      -   1/2 tbsp
Cashew                                     -   7-8
Curry leaves                             -   1 spring
Channa dal                               -   1 tbsp
Asafoetida/Hing                       -   pinch
Ginger chopped/paste              -   1/4 tbsp
Salt                                           -   as per taste
Grated coconut                         -   1/2 cup                    
Coriander leaves                      -   1/2 cup
Lemon juice                             -   Few drops

Method:

1. In a frying pan, dry roast the rice and moong dal in a low flame for 3-4 minutes
2. Pressure cook the roasted rice and moong dal by adding 3 cups of water in a medium flame till 2 whistles.
3. Once pressure is out from the cooker, keep it aside and let it cool.
4. In a while, heat oil and ghee in a deep kadhai/pan followed by adding mustard seeds, channa dal, cumin seeds, black pepper, green chilies, curry leaves, cashews and fry for few minutes until cashews turn a little golden brown color.
5. Next add asafoetida, turmeric powder, chopped ginger, and fry for 1 minute.
6. Next, add cooked rice - moong dal mixture to it with adding 1 cup of water and salt. Blend well with spices in a medium flame for 5-10 minutes.
7. If khichdi becomes thick add more water as required, along with water check and add salt as per taste.
8. Always khichdi should be watery because khichdi tends to get thicker as it cools down.
9. At last add a few drops of lemon juice, grated coconut, and chopped coriander leaves. Mix well and serve hot topped up with ghee/ butter, Curd.

Note:

• In khichdi rice and dal should be well cooked.
• Always cook rice and dal in a pressure cooker to make khichdi, else it takes too much time if you do it in an open vessel.
• You can add onion also.
• Topped up with ghee gives khichdi a different aroma and gives more taste.
• Should be served hot as it gives good taste when it is hot.

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Beet Root Palya - Karnataka Style Recipe

Beet Root Palya(ಬೀಟ್ರೂಟ್ ಪಲ್ಯ) is a simple authentic south Indian food which is used as a side dish. This is one of the most simple, easy, and healthy recipes. It is one of the best vegetables for heart patients as it helps to lower blood pressure. Beetroot contains high potassium and has rich minerals in it. This dish can be served with Chapati, Dosa, and Dal sambar - rice. Here I am going to teach you how to cook a healthy Beetroot side dish today. 

Cuisine: India | Cooking: 15 minutes

Preparation: 10 minutes | Serves: 2 

Ingredients:

Chopped Beetroots     -  2
Chopped Onion          -  1
Green Chilly              -  4
Grated coconut          -  1/2 cup
Mustard seeds           -  1/2 tbsp
Channa Dal               -  1 tbsp
Urad dal                    -  1 tbsp 
Coriander leaves        -  Few
Curry leaves              -  1 spring
Oil                            -  1 tbsp
Salt                           -  as needed

Method:

1. Cook Beetroot in a pressure cooker along with salt and water until 1 whistle and let it cool.
2. Chop the cooked beetroot into small pieces and keep it aside.
3. Heat oil in a pan, add mustard seeds to splutter, add urad Dal, Channa Dal and fry till it turns golden brown.
4. Now add Green Chilly, Onion and fry till it gets transparency (Half Fry).
5. Add chopped Beetroot and grated coconut in it and stir well.
6. At last garnish with chopped Coriander leaves (add a little salt if needed) and heat it for 5 mins
7. Mix the content well and your dish is now ready to serve.

Note:

• You can add a few drops of lemon juice at the end if you want a little sour side.
• You can also boil beetroot directly without using a pressure cooker.
• Here am using chopped beetroot to make palya, you can grate the beetroot to do the same.

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Ragi Mudde/Ragi ball - Finger millet Flour Recipe

Ragi Mudde(ರಾಗಿ ಮುದ್ದೆ) is a typical wholesome meal, which is made by ragi flour.
It is one of the most popular food in the southern part of Karnataka which is considered as a staple food. It is mainly served with sambars like Mossoppu, Upsaaru, or Bassaaru. If you are non-vegetarians then this goes well with chicken gravy/curry. This is one of the easiest recipes if you get to know how to prepare it for which you just need water, Ragi flour, and Ghee. Basically, ragi is one of the nutritious and healthy food, this can even be feed' ed to babies from 7 months which is prepared in the form of semi-liquid since its easy for digestion. This is called as ragi malt(ರಾಗಿ ಸರಿ). Using Ragi in your daily meal keeps your
bones strong, as it contains high proteins and is rich in minerals. 

Cuisine: India | Cooking: 20 minutes
Preparation: 10 minutes | Serves: 1

Ingredient:

Ragi flour     -   Approx 2 cup
Water          -   1 cup 
Salt             -   If needed (Optional)
Ghee           -   3-4 tbsp

Method:

1. Take 1 cup of water in a non-stick bowl. 
2. Add 1/4 of flour to water and stir it well until it mixes well with water ( Add Salt if required)
3. Cook it in low flame and keep stirring it until the content becomes little thick
4. Once it becomes little thick then leave it for 5 mins, let it boil
5. Then add some more Ragi flour to it and mix it well (The more flour you add the ragi ball becomes thick if you like it to be soft then add less)
6. Once you mix it well take around bowl apply some ghee to the bowl to prepare the Ragi ball.
7. Applying Ghee will help you to prepare the Ragi ball without sticky to the bowl and also it gives you taste.
8. Once Ragi ball is prepared serve it hot with Veg Sambar or Chicken/Mutton Gravy.

Note:

• Salt is optional, if required add 1/4 tbsp.
• Add ghee in the second step if needed.

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