Moong chilka dal vegetable kichdi/ Split green gram (green moong dal) rice kichdi

Who doesn’t know or use green gram or moong dal? This is considered as healthiest lentil and I need not mention it is the easiest or greatest source of protein, iron & vitamins. It is easy to be used in cooking either raw or cooked. Using whole green gram on regular basis needs a bit planning, such that you should not forget to soak it well ahead. 

Even if you are a regular green gram user, this chilka moong dal may be new, at least for south Indians! This is nothing but split whole moong without removing its green skin. This is a great replacement option of whole green gram for the one like me who always forget to soak it in water. Split green gram does not require to be soaked to cook well. Adding them in regular plain kichdi (pongal) or regular bisibele bhath makes them very delicious too. It makes a perfect dish for the lunch box of school kids as well.
Check for other kichdi recipes Palak/spinach kichdi, Green gram rice kichdi with coconut milk or hesaru kaalu ganji.

Let us check the recipe of making kichdi (pongal) now. I am writing basic recipe without much spice and keeping it mild. If you like spicy kichdi then refer the notes below. So, are you ready to make protein rich non spicy and delicious kichdi?

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 2-3

Ingredients:

Split green gram (with skin)/ Moong chilka dal – ½ cup

Tur dal/ moong dal – ½ cup (optional), if not using you can increase the split green gram to 1 cup

White rice – 1 cup

Salt – to taste

Crushed pepper – ¼ tsp or as required, you can use powdered as well

Cumin powder – ¼ tsp

Coriander powder – ¼ tsp

Slit green chilli – 1 or 2 (optional)

Curry leaves – 1 spring

Ghee/ butter – 2 tbsp

Cumin seeds – ½ tsp

Mustard – ¼ tsp (optional)

Choice of vegetables (beans, carrot..) – ¼ cup chopped (optional)

Method:

• Wash moong chilka dal clean with running water and soak in water for 15 minutes if you have time or until you finish off other preparations.
• Wash rice and dal and keep them ready too.
• Wash and chop vegetables and keep them ready.
• Heat pressure cooker with ghee/ butter.
• Add mustard seeds, crushed pepper &cumin. On spluttering, add cleaned curry leaves, slit green chillis, cumin powder & coriander powder. Saute for a minute.
• Now, add chopped vegetables (if using) and stir nicely once. Drain water completely from washed rice &dal, add it to the cooker.
• Add salt and 6 cups of water (that is measurement 3 times of rice & dal). Cook for 3 whistles.
• When pressure settles down, open the lid of cooker. If kichdi looks dry/ hard, then add 2 cups of water. You will have to add it as dal tends to thicken as time passes. Mix well and boil really well.
• Serve kichdi warm with additionally topped with fresh ghee as it is or with choice of sweet and sour side dishes like gojju.

Notes:

• If you love spicy kichdi then add 1 tsp bisibele bhath powder/ sambhar powder in the end while boiling it.  Add little tamarind paste & powdered jaggery for taste.
• Addition of vegetables is optional.
• Above recipe can be followed replacing chilka dal & tur dal completely by moong dal to make tasty pongal. In this case, use equal portions of rice and moong dal. Add roasted cashew nuts in the end and you need not add vegetables.