Moong Khichdi Risotto | Sanjeev Kapoor Khazana

An Indian khichdi made with an Italian twist. Watch this video to find out how to make this recipe.

MOONG KHICHDI RISOTTO

Ingredients

½ cup whole green gram (moong dal), soaked
1 cup Arborio rice
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1-2 green chillies, finely chopped
7-8 curry leaves
1 tablespoon chopped garlic
1 medium onion, finely chopped
Salt to taste
1 tablespoon chopped fresh coriander leaves
1 tablespoon parmesan cheese powder
Fresh coriander sprigs for garnishing

Method

1. Heat butter and olive oil in a deep non-tick pan. Add mustard seeds and let it splutter. Add cumin seeds and sauté for 10 seconds.
2. Add green chillies and mix. Add curry leaves and sauté for 30 seconds. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
3. Add Arborio rice and sauté for 1 minute. Add drained green gram, mix and cook for 1 minute.
4. Add salt, mix and cook for 1 minute. Add 2 cups water gradually, mix, cover and cook till rice is done.
5. Add coriander leaves and parmesan cheese, mix and cook for 1-2 minutes.
6. Serve hot garnished with fresh coriander sprigs.

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Cuisine - Indo-Italian

Course - Special Rice

Dish - Special Rice