Over the years with few trial and errors now i can proudly say i have mastered the art of making perfect SabudanaKhichdi and they have become a regular breakfast at my place
Now switch off the stove and take the Sabudana payasam then keep it aside. If you want the payasam watery means add more milk else use less amount of milk, as well as the sugar level also adjusted because of adding extra milk in the Sabudana payasam
Dal khichdirecipe is the contribution of our Foodie Monday blog hop and this week topic is "Dal/Lentils", Dal's are very commonly used in the Indian cuisine
Khichdi is very soft on stomach as it has no spices. Add vegetables like carrot, peas, beans or any other vegetable of your choice tomake it more nutritious
Sabudana moong dal khichdi is very testy and delicious recipe. More Veg recipes. After Sabudana cooked, add boiled moong dal then fry for two minutes and check salt of dish
If cooking in a pot, cook until soft. Add tomatoes, salt and turmeric and saute until they turn mushy. 11 bay leaf or 1 sprig of curry leaves. 1½ cup tomato deseeded & chopped. 1¾ cup rice (any kind of rice). 1Chop onions and tomatoes. 1Allow cumin to crackle and saute bay leaf as well. 1Add chili , red chili powder and cook for one to 2 mins. 1Serve dal khichdi with papad, pickle or kadhi
If the mixture is too dry, add few tablespoons of ghee or milk and then shape into ladoos. You can also add freshly grated coconut instead of dessicated coconut
Switch off the stove add the lime juice and give a quick mix. Salt to taste. SabudanaKhichdi. Add the sago and the green masala,gently toss them well till everything is well combined
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