Moong Dal Kichadi(Cherupayar paripu Kichadi)2013-07-31
- Yield : 250 gm
- Servings : 3
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Moong dal is split yellow lentils from mung beans that have had their outer black coating removed. Moong daal kichadi is made especially during the Ramzan fasting time. This is a sweet dish and it is called Kichadi. This kichadi is not the kind that you would have on a traditional Kerala sadya. It is a quick dessert, healthy and a good dish for kids.
kichadi is made with rice and mung beans without skin. In Kerala, it is also used, with coconut milk and jaggery, to make a type of payasam.
- Moong Dal - 1 cup
- Rice(pachari) - 1/2 cup
- Sugar - 1 cup
- Water - 3 cup
- Coconut Milk - 2 cup (thick)
- Ghee - 2 tsp
- Cashewnut - 5 nos
- Salt - a pinch
Wash and clan rice and dal with water. In a pressure cooker,add moong dal, rice and water and cook it for two whistles. Open the cooker after the pressure is completely released.
Mash the mixture slightly and add sugar and salt and mix well.
Heat the pressure cooker when it starts to boil, add the coconut milk and mix it well again.When this is almost ready to boil, turn off the heat.
Heat a pan add ghee add cashewnut and fry. Add this to the Kichadi.
The tasty Moong dal kichadi is ready to be served.
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