Serving Size: 3
Cooking Time: 30 minutes
Ingredients:
- 1/2 tsp mustard & cumin seeds
- 4-5 pepper corns, slightly crushed
- 1 tsp finely chopped ginger and garlic
- 1-2 red chillies
- 1 sprig curry leaves
- 1/4 tsp hing
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 6-8 peanuts (raw)
- 1 onion finely chopped
- 1 capsicum finely chopped
- 1/4 cup each carrots, cauliflower & green peas
- 1/2 cup daliya
- 1/2 cup moong daal
- Salt to taste
- 2-3 cups water
Cooking Method:
- Wash the daliya and moong daal thoroughly and set aside.
- Pre-heat a pressure cooker. Dry roast mustard seeds, cumin seeds, pepper cord, red chillies, curry leaves, and hing.
- Add a splash of water and sauté ginger, garlic, onion and capsicum. Saute till the onions start to sweat. Add additional water if needed.
- Add in the red chilli powder and turmeric, saute for a minute
- Add all the vegetables, peanuts, salt, washed daliya and moong daal.
- Add in 2 cups water and cover the lid. Cook for 3 whistles and turn off the flame.
- Add morewater if you need the kichdi to be watery in consistency.
- Your Daliya Moong Kichdi is ready. Serve this with protein chutney or vegan raita.
