Green Moong Kichadi

Ingredients

• 1 cup Green Moong (Also known as Whole Mung Beans or Sabut Moong)
• 0.75 cup White Rice
• 2 tablespoons Oil
• 2 medium Onions (Finely chopped)
• 2 large Tomatoes (Finely chopped)
• 1 teaspoon Ginger Garlic Paste
• 0.25 teaspoon Turmeric
• 1 teaspoon Red Chilli Powder
• 1 sprig Curry Leaves
• 1 teaspoon Salt
• 5 cups Water

Instructions

1. 1Rinse the green moong beans thoroughly and soak them overnight in 2 cups of water. The next day, cook the soaked beans in a pressure cooker until tender, using the appropriate number of whistles.
2. 2Rinse the rice thoroughly and soak it in water for 30 minutes. Cook the soaked rice in a pressure cooker until done, using the appropriate number of whistles.
3. 3In a large kadai, heat the oil over medium heat. Add the finely chopped onions and sauté until they become translucent. Stir in the ginger-garlic paste and sauté for an additional 2 seconds. Add the turmeric and red chilli powder, and continue to sauté briefly.
4. 4Add the finely chopped tomatoes to the kadai and sauté for 2 to 3 minutes. Add salt and continue to sauté until the tomatoes are well blended with the onion mixture. Pour in 1 cup of water, cover with a lid, and boil for 3 to 4 minutes.
5. 5Add the cooked green moong to the tomato-onion mixture. Cook until the water has evaporated and the mixture forms a thick gravy. Turn off the heat.
6. 6Drain the cooked rice completely and add it to the kadai with the green moong and tomato-onion gravy. Mix thoroughly to combine all ingredients. Cover and let it rest for 10 to 15 minutes.
7. 7The Green Moong Kichadi is ready to be served. Enjoy it hot with papad, curd salad, or raita.