Brown Rice Kichidi with Moong Gravy

On my fifth day of the diet, I was required to have a cup of brown rice and tomatoes. I was not really sure how to work that combo, instead made a brown rice kichidi with a tangy moong gravy as an accompaniment. 

Brown rice 1 cup
Split moong 1/2 cup
Slit green chillies
Chopped onions 2 tbsp
Cumin 2 tsps
Mustard seeds 1 tsp
Curry leaves
Ginger julienne
Cooking oil
Juice of lime

1. Wash the brown rice and split moong thoroughly. Pressure cook them together with 2
    cups of water for 5-6 whistles or more. This depends on the variety of grain used.
2. In a tava, heat cooking oil and splutter cumin, mustard, curry leaves, ginger and onions.
3. Transfer the cooked brown rice-moong kichidi to the tava and saute well.
4. Add salt and hing and mix well.
5. Remove from the stove and garnish with juice of lime.

Serve hot with a tangy moong gravy.


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