Mong Khetchir - Kashmiri Special

Kashmiri food makes an extensive use of turmeric and yoghurt. Superb preparation and fabulous aromatic flavor of the Kashmiri food is so alluring that even those who are not feeling hungry end up yearning for more. In Kashmiri dishes, garlic and onion are not used much as in the case of other Indian cuisines. Absolutely rich in taste and exotic in flavor, Kashmiri cuisine has become a popular choice. The strong influence of Kashmiri pandits, who are predominantly meat eaters, explains the reason why the cuisine of Kashmir has more of non vegetarian dishes. Kashmiri thali is preferred mainly for its non vegetarian dishes. However, there are some real mouthwatering vegetarian dishes too, which are relished by all.Kashmiris use ghee to cook meals, though in urban areas, well educated families have started using mustard oil as an alternative, to avoid the intake of high fat in ghee.The cuisine of Kashmir is truly unique and has absolutely no comparison.

This second week of this month's blogging marathon goes for Indian states as theme. Needless to say, we marathoners will be showcasing 6 different states during this week. My today's post goes for Kashmiri special, Mong khetchir is a simple, nutritious and quite an easy one pot meal prepared simply with whole green moongdal and rice. This rice goes for very simple ingredients and no onions,garlic is needed obviously there is no chopping. Eventhough this rice goes for quick preparation, this dish served with a spicy curry or raita makes a filling meal. Mong Khetchir is definitely a protein packed food suits prefectly awesome to carry in your lunch box. We had this mong khetchir simply with some mango pickle, this food is quite a comforting meal.

 Recipe source: BonGong
1cup Green moong dal
4tsp Mustard oil or cooking oil
1tsp Cumin seeds
2cups Rice
1/2tsp Turmeric powder
1tsp Ginger powder
4cup Water
2nos Green chillies (slit opened)
Salt

Heat the oil in a pressure cooker and let it heat, add cumin seeds and roast them well.

Add moong dal to the cooker and stir it for 2-3 minutes and keep the flame on medium heat.

Now add 2 cups of rice to the cooker and stir well, add now the turmeric powder, green chillies, ginger powder and salt to it and mix again finally add the water.

Pressure cook it on high flame, cook upto 3 whistles. Turn off the heat.

Once the cooker gets cool, open the lid, mong khetchir is ready to serve.

Serve with pickle, chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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