Mung bean khichdi

This is my version of a khichdi, which is usually a mix of rice and lentils (like mung dal) cooked together. My dish evolved from a mung bean dosa recipe shared by my aunts, Geetha and Sneha. I accidentally added too much water, thinking it should come to the usual dosa batter consistency. So I converted it into a curry. Looks can be deceptive! :) It turned out great as a side dish for steaming hot basmati rice.

The inconceivable ingredients are...

Mung beans - 1 cup (soaked overnight)

Green chili - 1

Small onions - 5 or 6

Coriander leaves - a fistful

Salt -1/4 tsp

Turmeric powder - a pinch

Water - a splash

Soak mung beans for eight hours. If possible, change the soaking water two or three times. This helps reduce flatulence. 

Strain water. Pressure cook with mung beans with a new batch of water and a pinch of salt. A single whistle will do, as this beans cooks quickly. Keep aside after draining any excess water. Allow to cool.

Mince chili and shallots. Grind mung beans, chili, shallots, coriander leaves, turmeric powder, salt and water to a rough paste. Heat in a shallow saucepan for a few minutes just before serving. That's all :) Hope you enjoyed the unchallenging cooking and the tasty end result :)