I cannot believe it has been 1 year of non-blogging. It took a lot of effort to recover this account:)
It is Ganesha habba season again. I hope at least this time I can maintain this blog properly.
The first time I tasted anything made of godhi nucchu was when my aunt made this awesome kichadi during my recent visit to India. I didn’t ask her for the recipe then, because I was sure that I will not remember it. But I will definitely make it a point to ask her next time we meet and put it up here.
When I came across this recipe I immediately book marked it for my future use.
I pretty much followed the recipe as it is, except for adding some mint leaves.
This is one super healthy, super filling, wholesome dish. Even my toddler relished it.
2 cups of broken wheat
1 cup of green whole moong dal (original recipe calls for 2 cups)
Water - 8 - 10 cups
For masala
oil - 3 tsp
ghee - 1 tsp
cinnamon - 1 small piece
cardamom - 4
mustard
jeera
curry leaves
green chillies - 4
onion - 1 medium
vegetables - (mixed vegetable bag) beans, carrot, peas, corn
mint leaves - handful
garam masala
Method
Wash godi nucchhu and green moong dal and keep it aside
In a pressure pan, make tadka and put the items (starting from masala) in the order mentioned above
In a pressure pan, make tadka and put the items (starting from masala) in the order mentioned above
Add water, bring it to a boil
Add godhi nucchhu, green moong dal, salt
Close the lid and cook for 3 whistles
Recipe Source
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