Jan 23, 2009

Mooga Goad Usli / Sweet Moong Khichdi..


There is a sweet as well as a savoury version of the Moong Khichdi made at my place. The sweet one is made less often than the savoury one. The savoury one makes a regular appearance for breakfast.

The one that I am sharing today is a sweet khichdi that we make on Sankranthi days. (This is made other times also, and not just restricted to Sankranthi). I remember my mom making this every year along with the other goodies like tilgul and til laddus. So, this year I made it along with some Til Crisps. I had not planned to make anything with Til/Sesame, but still wanted to use Til that day since its considered good, and made these crisps.

For the Moong Khichdi

Ingredients

Whole green moong/green gram - 1 cup, soaked in water overnite or about 7-8 hrs.
Jaggery, grated - 3/4 cup
Coconut - 1/4 cup
Method
- Pressure cook the soaked moong with about 1 cup of water for upto 2 whistles. Cooking time may vary depending on your pressure cooker. Take care that the moong should be soft and cooked but not mushy or broken.
- Once the pressure comes down, transfer the moong to a heated pan(discard any water if remaining), add the coconut and jaggery to it and stir and mix till the jaggery melts and everything gets mixed uniformly.
- Serve hot.
Note :

- Even though its called khichdi , the moong should not be mushy in this dish. Each grain should be separate but soft.
- The quantity of coconut used here may seem slightly more, but is required for the taste.
- Increase the amount of jaggery if you need more.
For the Til Crisps, I followed the same recipe as for the Til laddus, but without peanuts and ghee. Instead of making the laddus, once the mixture came together, I put it on a greased plate and spread it lightly with a spoon, and once slightly cooled, cut it into squares. One thing I did different is that when the jaggery started melting, I put in a couple of teaspoons of water to get the mixture to bind together well.

Print this recipe

14 Comments:

Purnima said...

Maya, the moong dish is so healthy n new to me! Simple n flavorful! I shall try it for my kids protien intake! :) Tks for sharing.
THe til crisps look yummy!

Anjali said...

Hi Maya, its interesting that Koli cuisine too has the same dish but we call it Moogache puran and is eaten for fasts.
http://annaparabrahma.blogspot.com/2007/09/moogache-puran.html

Divya Kudua said...

Mooga sweet kichdi is new to me,my ma-in-law makes a kichdi using broken wheat(gova kano) and channa dal..this one sounds quite easy!!and looks so delicious too!!

Happy cook said...

It looks and sounds really yumm. I have never had this.

Namrata Kini said...

We use a combination of moong and rice in our sweet khichdi. urs looks gr8. Though my til laddu came perfect my til chikki got stuck to the plate and were quite chewy.

Meera said...

I recently came to know about this dish when my mom and aunt were reminiscing about their mothers recipes. I was surprised that it was never made at our place probably because savoury version was more preferred. Thanks for sharing.

vidhas said...

Protien packed dish, we also make this, we call it sundal.

Soma said...

Very new dish Maya. Never knew a sweet version existed. Thanks for sharing.

Malar Gandhi said...

Both moong and til sounds healthy to me...nice post!

RAKS KITCHEN said...

My mom makes this,I forgot for long time! Looks so good Maya!

Ashwini Kenchanna said...

Sweet usli is new to me. Looks mouthwatering... Till squares looks yumm. Love till...

notyet100 said...

yummy post i guess u cn end this for yellow event too hosted by sunshinemom,..:-)

Uj said...

hey Maya.. This is new recipe to me.. we do make the savoury version though. amma makes mooga khichidi with jaggery and then decorates it with chopped banana...
Til-crisps look yummy.. should try making them

Cynthia said...

Happy New Year!