Makar Sakranti -Bhaja Moong Dal Khichudi

Happy Makar Sankranti to everyone. From Kites covered sky to all about food today, this festival has truly shown me the diversity of my country. In far West it’s all about Kite flying, Khichdi, Til (sesame seeds), In East its Bihu and in Bengali’s its Pithe Parab. With winter slowing down from here onwards and spring just around the corner, all over India this day is celebrated in different forms. Few of the days when more than Twinkle toes, Daddy dear actually waits for Lunch , Dinner and the Patishapta. Kept it a bit simple today with Bhaja Moong Dal Khichudi, Banda godbhi Tarkari, Tomato chutney Khejur diye, and pudina chutney with Macher Jhol. Oh yes also made some til laddu, Rajasthan in me has to have its share.

Preparation time – 10 min
Cooking time – 25 min

Ingredients–

Rice – Basmati 1 cup
Yellow moong dal – 1 cup
Bay leaves- 4
cloves-2
cumin seeds- 1/2 tsp
Cinnamon stick- 1/2 ‘
Green Cardamom – 2
Whole Black Pepper – 6
Sugar- pinch
Salt – as per taste
Turmeric paste – 1/2 tbsp
whole kashmiri red chilli- 1
Green chilli- 2 slitted
cumin powder
Garam Masala
Mustard oil- 1/4 cup
Ghee – 1 tbsp
Water – 3 cup
Veg – 1 cup cauliflower big pieces
1/4 cup Green Peas
1/4 cup- Carrot peeled and chopped
1/4 cup- green beans – chopped
2 Potatoes- peeled and halved
tomato – 1 small chopped
Ginger grated/ chopped finely – 1 tbsp

Method –
Dry roast yellow moong dal till it turns slight brown and starts leaving aroma. Keep it aside. In a pressure cooker add mustard oil, sauté cauliflower till golden brown, take them out, keep aside. In the same hot oil, add bay leaves, cumin seeds, cardamom, clove, whole black pepper, cinnamon stick, sugar and whole kashmiri red chilli. Let them crackle, add ginger, sauté for a min. Add the vegetables, sauté them for 2 min, add turmeric paste, sauté, add tomato, add little salt for tomatoes, add cumin powder , sauté for 1 min. Now add moon dal and rice, mix, add water. Stir, add salt, mix. On the top add slitted green chilli, garam masala powder and 1 tsp of ghee. Close the lid and let it cook till 4 whistles. Allow the steam to be released, open the lid, add the cauliflower, close the lid and let the steam form in cooker. turn off the flame and let the steam release on its own. Serve with your choice of side dishes. Enjoy

Macher Jhol, Khichudi, Pudina Chutney, Tomato chutney and Banda Gobhi

Patishapta and Til Laddu