November 21, 2012

Corn Khichidi

Corn kernels - 2 cups
Moong dal - 1 cup
Red chillies- 3-4
Turmeric - 1/4 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Curry leaves
Ghee - 3 tbsp


  • Soak moong dal for 15 minutes.
  • Heat ghee in pressure cooker, add mustard seeds, red chillies and curry leaves. Fry till mustard crackles.
  • Add corn kernels and soaked moong dal and stir fry for 2-3 minutes. Then add salt and turmeric. Mix well.
  • Add 21/2 cups of water and close the lid. Cook till corn is soft but not overcooked.
  • The khichidi must be little thick.
  • Serve hot.

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