Geela Kitcheeree (Soft Khichdi)
A simple, mild khichdi made with moong dal and rice, lightly spiced with ginger, peppercorns, and bay leaves. This soft, easily digestible dish is traditionally prepared for children and those recovering from illness.
Ingredients
- 1 cup Moong dal (split mung beans), rinsed (Yellow split mung beans)
- 0.25 cup Rice, rinsed (Less than one-fourth the quantity of dal)
- 1 tablespoon Fresh ginger, finely sliced (Green ginger refers to fresh ginger)
- 6 whole Black peppercorns, whole (A few peppercorns)
- 2 leaves Bay leaves (One or two bay leaves)
- 1 teaspoon Salt (To taste)
- 4 cups Water (For cooking)
- 1 tablespoon Ghee (clarified butter) (Optional, use little or no ghee for invalids)
More recipes using Moong dal
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Simple Moong Dal - Instant Pot (One Pot) Recipe
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Simple Moong Dal Rasam
A simple and flavorful South Indian rasam made with moong dal, coconut, and lime, perfect for a light meal.
Moong Dal Payasam/Paruppu Payasam
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Instructions
- 1Rinse the moong dal and rice together in several changes of water until the water runs clear. Drain well.
- 2Finely slice the fresh ginger into thin matchsticks.
- 3In a large pot, combine the rinsed dal and rice, water, sliced ginger, peppercorns, bay leaves, and salt. If using ghee, add it now.
- 4Place the pot over high heat and bring to a rolling boil, stirring occasionally to prevent sticking.
- 5Reduce heat to low, cover partially, and simmer gently for 25-30 minutes, stirring occasionally, until the dal and rice are very soft and the mixture has a porridge-like consistency. Add more water if needed.
- 6Remove from heat. Taste and adjust salt if needed. Remove bay leaves if desired. Serve hot as a light, easily digestible meal.
