Healthy food : Wheat - Moong Khichdi

Wheat - Moong Khichdi

Ingredients :

Soft Wheat, Moong, Ghee
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 in a mortar and pestle till wheat is broken coarsely. Or run in a small mixie in very short spurts, till broken.
Take care not to make it too fine, or the khichdi will be pasty.
Put an un-lidded pressure cooker to heat.
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, stir again till boiling resumes.
Cover pressure cooker lid, and allow cooking 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 flavors to blend.
If desired drizzle a tbsp. of ghee, to add a delightful aroma.
Serve piping hot, with curds, sugar, or milk or even as is.

Making time: 45 minutes

Makes: 3 servings

Shelf life: Best fresh 1 day if cold with buttermilk.