MOONG KICHDI RISOTTO

I followed Sanjeev Kapoor's recipe here. It is a North Indian dish.

MOONG KICHDI

WHAT YOU NEED:

RICE - 1 CUP ( HERE I USED JEERA RICE)

MOONG - 1/4 CUP

GINGER GARLIC PASTE - 2 TSP

ONION - 1 , FINELY CHOPPED

MUSTARD SEEDS - 1 TSP

JEERA - 1 TSP

GREEN CHILLI - 2 FINELY CHOPPED

CURRY LEAVES - 1 SPRIG

TURMERIC POWDER - 1/4 TSP

SALT - TO TASTE

BUTTER - 2 CUBES

CORIANDER LEAVES - 2 TBSP, CHOPPED

PARMESAN CHEESE - 1 TBSP, GRATED

HOW TO MAKE:

WASH RICE AND SOAK FOR 15 MINUTES, DRAIN AND KEEP ASIDE.

SOAK MOONG IN ENOUGH WATER FOR 5-6 HOURS. 

HEAT BUTTER IN KADAHI.

WHEN HOT SPLUTTER MUSTARD SEEDS, ADD JEERA. THEN ADD GINGER GARLIC PASTE, CHOPPED CHILLI, CURRY LEAVES AND CHOPPED ONION. SAUTE WELL TILL YOU GET THE AROMA.

THEN ADD RICE, MOONG, MIX AND STIR WELL

POUR 2 CUPS WATER, PUT SALT AND 1 TBSP CHOPPED CORIANDER LEAVES. ONCE IT STARTS BUBBLING REDUCE THE HEAT, COVER AND COOK TILL IT IS DONE.

FINALLY ADD PARMESAN CHEESE AND CORIANDER LEAVES. MIX WELL BEFORE SERVING.