Friday, September 11, 2015

Mung Dal-er Khichuri - Mung Beans Lentil Stew

Mung Dal-er Khichuri for Lunch
Khichuri is a lentil stew that is usually made with lentils and rice. I spied a South Indian pongal preparation on Facebook that combined lentils with oatmeal which appealed to me because I have to watch my carbohydrates. The resulting khichuri, which I made with split mung bean lentils and oatmeal, was thick and creamy and totally yummy!

Mung Dal-er Khichuri for dinner
For dinner we had the khichuri topped with Cajun-grilled fish fillet and hard boiled eggs.

1/4 cup split mung bean lentils, washed & soaked in hot water for 15 minutes
1/2 cup oatmeal
1-1/2 cups water
1 cup each chopped eggplant, carrots and chayote squash
4 Tbsp. vegetable oil
1/4 tsp. Bengali 5-spice seeds/panch phoron
2 green chilies, diced
1/4 tsp. turmeric
1 tsp. ginger paste
1 cup simmering water
1/2 cup chopped cilantro
1 tsp. ghee
lime wedges for garnish
4 hard-boiled eggs, quartered (optional)
salt to taste

  1. In a dry skillet, toast oatmeal until aroma is nutty, but not browned.
  2. Set oatmeal aside to cool and toast dry lentils until golden brown.
  3. Wash lentils, soak in hot water for 15 minutes and drain.
  4. Toss eggplant with salt & turmeric and set aside.
  5. Heat oil and sputter panch phoron and green chilies.
  6. Add eggplant, fry until golden brown, remove and set aside.
  7. Add lentils, oatmeal, chopped carrots, chayote squash, ginger paste, salt to taste and 1-1/2 cups water to pressure cooker.
  8. Close lid, bring to full pressure, lower heat to medium and cook for 10 minutes.
  9. Add 1 cup simmering water, adjust salt to taste and mash lentils until smooth & creamy.
  10. Add fried eggplant to lentils, and stir in ghee & cilantro.
  11. Divide khichuri among serving bowls and top with a squeeze of lime & quartered eggs.
Serve immediately while it is piping hot.

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