Gooseberry pickle (ನೆಲ್ಲಿಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ )

Last weekend we had been to Shivanasamudra water falls... Many were selling Salt-chilli powder mixed gooseberries. These gooseberries are different from regular gooseberries. We also call these small green beauties as Bombay Nelli kayi (Bombay gooseberry). They are little sour, but tastes excellent with salt & chilli powder. One lady was selling fresh gooseberries. They were cheap 30 Rs/Kg,   We have purchased 2 Kgs.

After whole 10 hrs of journey, these green beauties were not so fresh, because they were just cooked inside the hot car :( After reaching home, I have cleaned them & stored in refrigerator.

Small portion we ate fresh , another portion we tried with salt & chilli powder.
Rest I have prepared pickle.

Ingredients :
Gooseberries : 30-40 Nos
Byadagi Chilli : 15 Nos (Adjust according to taste)
Salt : 10-15 Spoons (Adjust according to taste)
Coriander seeds : 4 Spoons
Mustard seeds : 1/4 Cup
Cumin seeds : 2 Spoon
Fenugreek seeds : 1 Sooon


For seasoning
Cooking Oil : 1/2 Cup
Garlic Cloves - 15 Nos
Curry leaves
Mustard seeds : 1 Spoon
Asafoetida : 1/4 Spoon

Method :

1. Wash & dry goose-berries.
2. In a container, Mix gooseberries & salt (Salt should cover gooseberries completely), Close the lid & keep it for 3 days. (Soaking gooseberries in salt)
3. Dry roast chilli, coriander seeds, mustard seeds, cumin seeds & fenugreek seeds.
4. Grind the roasted ingredients to smooth paste, if required add salted water from gooseberry -salt mix.
5. Bring to the boil the grinded paste.
6. Add soaked gooseberries to the boiled paste.
7. Adjust salt.
8. In a pan, heat oil add mustard seeds, while it spluttering add garlic cloves & curry leaves. Add asafoetida.
9. Add the seasoning.
10. Keep it covered & Let it cool.
11. Store in a air tight container / Refrigerate.

Bisibele Bath (ಬಿಸಿಬೇಳೆಬಾತ್ )

Bisibelebath means hot lentil (dal) rice dish, which is common breakfast recipe in Karnataka. Bisibelebath is the rice dish where rice is cooked with lentil (dal), vegetables & spices.

Usually bisibelebath is prepared using Toor dal. Since I don't like toor dal flavour I use other variety of  dals. Also rice can be replace by either thick poha (beaten rice) or broken wheat or oats.

Ingredients:

Rice : 1 Cup
Split green moong dal : 1/4 Cup
Masoor dal : 1/2 Cup
Yellow moong dal : 1/4 Cup

Bisibelebath Masala :

Coriander seeds : 2 Spoon
Urad dal : 1 Spoon
Cumin seeds : 1/2 Spoon
Fenugreek seeds : 1/4 Spoon
Fennel seeds : 2 Spoon
Star anise : 1-2 Nos
Cardamom : 5-7 Nos
Cinnamon : 1" piece - 2 Nos
Cloves : 5-6 Nos
Grated coconut : 1 Cup
Byadi Chilli : 3 Nos(Adjust according to taste)
Cooking oil : 2 Spoons

Vegetables :
Onion : 2 Nos
Potato : 1 No
Carrot : 2 Nos
Green Leaves : 1 Cup (Optional)
Beans : 10-15 Nos
Tomato : 2 Nos
Capsicum : 1 No (Medium size)
Brinjal (Long) : 1 No (Optional)
Green peas : 1/2 Cup (Fresh or soaked) (Optional)


Salt
Jaggery
Ground nuts : 3 Spoon
Dry coconut pieces : 5-10 Nos
Mustard seeds : 1 Spoon
Cashew nuts : 1/2 Cup
Coriander leaves : 1/4 Cup (Chopped)
Cooking oil : 4 Spoons

Method :

1. Wash rice & lentils, keep aside.
2. Chop all vegetables separately & keep them aside.
3. Roast all ingredients of  Bisibelebath Masala with little oil & grind till smooth paste; If required add water.
4. In a pressure cooker, heat oil , add mustards seeds, while they splutter add groundnuts, once ground nuts are fried add dry coconut, cashew nuts & chopped onions. Sauté till onion turns pink.
5. Add chopped potatoes & sauté.
6. Add chopped carrot, beans,green peas, Capsicum, brinjal & green leaves; sauté.
7. Add chopped tomatoes & mix well.
8. Add washed rice, dal & bisibelebath masala paste & mix well.
9. Add 10-11 cups of water, add salt & jaggery. Close the lid .
10. Cook for about 7-8 whistles. Switch of the flame.
11. Once the pressure released, open the lid, mix well.
12. Garnish with coriander leaves.
13. Serve hot with boondies/Spicy mixture/chips.

Veg Momo

 Momo, I have both good as well as bad memory associated with it.

Good memory takes me to  Mcleodganj.
While holidaying in Mcleodganj, we had the best momo, just outside the Dalai Lama's Temple. An old man was selling the hot steamed homemade veg momo's for just 20 Rs /for 4 pieces. They were simply superb. Not too spicy.. Just perfect for my taste.  We were so hungry & momo's were very tasty.. We just started finishing them & forgot to click those tasty hot momo's.  Don't know how many momo's we have finished that day !!!! Even my fussy eater son grabbed some momo's.

Bad memory takes me to the restaurant of bangalore which serves both Veg & non-veg momo's.
Once we had ordered Veg momo, they served one non-veg momo in-between. Unlucky Iam :(  I grabbed same momo. But luckily I opened the momo  before eating found something different ; We asked them, they confirmed that it is non-veg momo.
Since then, we stopped going to that restaurant & I stopped eating momo from restaurant which serves both veg & non-veg. In case If I had to eat them, I will open each momo, before eating.
Also some restaurant serves momo's which are saltless or I can say tasteless :(

Usually Veg restaurant doesn't serve momo's. I had left with option of preparing at home. Both my hubby & fussy eater son likes them a lot. Hence thought of preparing them at home. At home, you can make many combinations..

Usually momo's are prepared from All purpose flour. I  don't use all purpose flour(maida). I replaced all purpose flour by whole wheat flour. The stuffing in the momo usually contains cabbage, carrot, onion & ginger/garlic paste. Since cabbage was not there, I replaced cabbage by sweet corn.

Ingredients :

For Outer layer

Whole wheat flour : 2 Cups
Cooking Oil : 4 Spoon
Salt

For Stuffing :
Onion : 1 No
Carrot : 1 No
Cabbage : 1/2 Cup
Sweet corn : 1 Cup
Coriander leaves : 1/2 cup
Dill leaves : 1/2 Cup
Coriander Powder :1 Spoon
Cumin Powder : 1/2 Spoon
Ginger : 1" size
Garlic : 7-8 Cloves
Salt
Cooking Oil : 1 Spoon

Method :

1. Mix Wheat flour, salt & cooking oil, prepare dough like chapati dough, by adding required amount of water. Kneed well.
2. Keep it covered.
3. Finely chop onion, Carrot, coriander leaves, dill leaves,ginger & garlic.
4. Mix all finely chopped ingredients , sweet corn, Coriander powder, cumin powder,cooking oil & salt. 
5. Prepare small chapati's (around 4 cm dia) . 
6. Place the  stuffing in the center of chapati, close the stuffing by joining the outer layer. 
7. Cook them in steam  for about 20 minutes.
8. Serve hot .

Notes:

• For stuffing add salt at the end, so that stuffing will not become watery..
• Use of green leaf is optional.
• You can serve with chatni / sauce.

Idli fry ( ಇಡ್ಲಿ ಉಪ್ಕರಿ )

Do you have left over idlies at home? No side dish ? No worry :)
Here is the simple easy recipe to prepare yummy evening snack :)

Ingredients :

Idli : 3-4 Nos
Capsicum : 1 No
Onion : 1 No
Tomato : 1 No
Carrot : 1 No
Fennel seeds : 1 spoon
Chilli powder
Coriander powder : 1 Spoon
Cumin Powder : 1 Spoon
soya sauce : 2 spoon
Tomato sauce : 3-4 spoon
Ginger : Small piece (Optional)
Garlic : 5-6 cloves (Optional)
Dill leaves (Optional)
Coriander leaves (Optional)
salt
Cooking oil : 2 Spoon

Method :

1. Cut idli into small cubes & keep it aside.
2. Chop onion, capsicum,tomato , green leaves.
3. Grate carrot & finely chop ginger & garlic.
4. In a pan, heat oil, add fennel seeds, fry till they splutter ( fry for 1 or 2 seconds). Keep the flame medium.
5. Add finely chopped ginger & garlic. Fry till raw smell goes off.
6. Add onions fry till they turn pink, add capsicum fry for 10 second.
7. Add chopped green leaves, grated carrot & tomato. Sauté well.
8. Add Chilli powder, Coriander powder, Cumin Powder; Mix well.
9. Add sauces & sauté. Add salt & mix properly.
10. Now add Idli pieces & mix properly. 
11. Garnish with coriander leaves & serve hot.

Notes :

• If you refrigerate idlies for some time,  then it is easy to cut idli into small cubes.
• Check taste before adding salt, since we have used sauces & idli.

Cucumber Sasive (ಮುಳ್ಳು ಸೌತೆ ಸಾಸಿವೆ)

Ingredients :

Grated cucumber : 1 Cup

Grated coconut : 1/2 Cup

Curd : 1 Cup

Mustard seeds : 1 Spoon

Green chillies : 1 or 2 Nos

Salt

For seasoning:
Mustard seeds : 1/2 spoon
Byadagi Chilli : 1 No
curry leaves
Cooking oil : 1 Spoon

Method :

1. Grind grated coconut,green chillies & mustard seeds till smooth paste.
2. Mix grinded coconut mustard paste with curd & grated cucumber. 
3. Add salt.
4. In a pan heat oil, add mustard seeds, while seeds spluttering add curry leaves & byadagi chilli.
5. Add the seasoning & serve with rice.

Notes :

• Chopped mango / mango puree can aslo be used instead of grated cucumber.
• Adjust the quantity of curd according to the thickness required.
  
  
  

Coconut Milk

Ingredients :

Grated coconut : 2 Cups

Method :

• Grind grated coconut with little amount of water till smooth paste.
• Extract milk from the coconut smooth paste by placing them on cloth & squeezing them.
• Try to extract as much  milk as possible, by adding some more water to the coconut paste.

Coconut bajji (ಕಾಯಿ ಬಜೆ )

One fine afternoon I was just changing the channels, found this recipe on the TV show. I couldn't watch the entire recipe.. Just happened to check the brief description. It is traditional havyaka recipe.I have added/deleted some  ingredients to the original recipe, since I couldn't recollect the original recipe. This is very simple no onion/garlic recipe . Specially made on shravana months , tastes best when served with butter.

 (In south canara we also  prepare Kayi vade (Coconut Vada ), deep fried snack made up of rice & coconut.It is specially made on the occation of shiva pooje)

This deep fried Coconut bajji (ಕಾಯಿ ಬಜೆ ) is very yummy,crunchy & so soft. It became our favorite snack.
I dont like butter & hence I  have tried coconut bajji with fresh lemon juice. It was just awesome :)

Ingredients : 

Rice : 1 cup 

Grated coconut : 1/2 Cup

Byadagi chilli : according to taste

Coriander seeds : 2 Spoon

Cumin Seeds : 1 spoon

Any variety of green leaves: 1/2 Cup(optional)

Salt 

Cooking oil for deep frying

Butter : 2 Spoons
Lemon juice : 1 spoon (Optional)

Method:

1. Soak rice for 3 -4  hours. 
2. Grind rice,coconut ,  byadagi chilli, corinder seeds, cumin seeds with little water till smooth paste.
3. Heat the grinded mixture in a tawa till water contents evaporates & the consistency becomes thick like bajji/pakoda consistency. (Picture shown below)
4. 
5. Mix chopped green leaves. 
6. Take small portion of dough & deep fry till golden brown.
7. Place them on kitchen paper to remove excess oil.
8. Serve with butter/lemon juice.

Note :

• You can add chopped onions/garlic or any other vegetable.
• I have used Dosa rice.

Dates rasayana (ಖರ್ಜೂರ ರಸಾಯನ )

 Rasayana ( ರಸಾಯನ ) is very simple dessert, which is prepared regularly in south canara homes. Whenever we have excess ripe banana's , my mother used to prepare rasayana, which is loved by everyone at home. This is similar to kheer/payasa, but raw ingredients are used. No boiling /cooking is required. It can be served either chilled /cool. 

Some time back, I have added dates to Ice cream, that tasted very good. I started using dates along with other dry fruits in all sweet dishes,  which enhanced the flavour & taste. So I thought of trying out dates alone.  Hence the idea of dates rasayana came into my mind.

Ingredients :
Dates(De-seeded & chopped) : 1 Cup
Jaggery : According to taste
Coconut milk : 1/2 Cup
Cardamom powder :1/2 Spoon
Black Til : 1 Spoon
Dry fruits : 1/2 Cup

Method :

• Dry roast black til for 3-5 seconds.
• Mix all the ingredients & refrigerate for 2 hours.
• Serve.

Note :

• You can use mixed fruits instead of dates.
• If you use sweetened dates, use sweet accordingly.
• Sugar can be used instead of jaggery.
• Mango alone will  also make heavenly rasayana.

Apple & Pomegranate Rasayana

One of my foodie group friend  Shri kripa tried Dates rasayana with some changes. She prepared the improved / more tastier version of dates rasayana as side dish for semige. ( south indian rice noodles - home made).

Here is the improved version of dates rasayana recipe by Shri kripa

• Fry chopped dates with little ghee & prepare paste by grinding with milk
• Mix all ingredients.
• Serve as side dish for semige 

Corn flakes Instant Laddu.

When you see some offer in stores, you are tempted to buy  that even-though you doesn't need them. Same thing happened to me when I saw buy 1 get 1 offer for corn flakes.  I was thinking to eat corn flakes with milk as breakfast  for both me & hubby. Its very simple easy  breakfast .. My morning job became very simple :)
 We started eating them,  first & second day we just finished without single word.. this continued for 3 days.. We started missing our favourite breakfast items , hubby announced that he cant eat corn flakes any more for breakfast. If I want I can continue.. if not throw them out :(

Same time one of my neighbour/friend suggested to prepare instant laddu out of this cruncy cornflakes.
The out come is simply superb.. They are so crunchy & soft ...

Ingredients :

Corn Flakes : 500 gms
Sugar : 1/2 cup (Adjust according to taste)
Honey : 3 Spoons(Optional)(Added for flavour)
Cardamom powder : 1/2 Spoon
Dry fruits (Crushed) : 1/2 Cup
Milk / water : 2 Spoons

Method :

1. Powder the corn flakes & sugar separately  in a mixer.
2. Mix corn flakes powder, sugar powder, cardamom powder, dry fruits & honey.
3. Sprinkle 2-3 spoons of water /milk for binding.
4. Prepare small ball sized laddu.
5. Now crunchy & soft laddu's ready to eat.

Notes:

• I have used plain cornflakes, any flavoured corn flakes can be used.
• Adjust sugar according to your taste, if you use sweetened cornflakes.
• Jaggery syrup can be used instead of sugar.
• Roasted grated coconut can also be added. 

Red masoor dal ( ಕೆಂಪು ಮಸೂರ್ ಬೇಳೆ ತೊವ್ವೆ )

Ingredients :

Red masoor dal : 1 Cup
Tomato : 2 Nos
Onion : 1 No
Garlic : 10 seeds/cloves
Chopped Spinach : 1 cup
Chilli powder
MTR ramam powder : 1 Spoon
Coriander powder : 1 Spoon
Cumin powder : 1/2 Spoon
Turmeric powder : 1/2 spoon
Curry leaves
Cooking oil : 2 Spoons
Mustard seeds : 1 Spoon
salt
Asafoetida : a pinch
Coriander leaves : chopped 1/2 cup

Method :

1. Heat oil in a pressure cooker, add mustard seeds, while it sputtering add curry leaves , crushed garlic & chopped onions. Sauté well till onion turns pink. Add spinach & sauté.
2. Add chopped tomato & saute well. Add chilli powder, coriander powder, cumin powder, MTR rasam powder , turmeric powder & asafoetida. 
3.  Add masoor dal & 3 cups of water. Add salt 
4. Cook for 5-6 whistles.
5. Garnish with coriander leaves & serve hot.

Brown Rice Pudding

Happy Ganesha chathurthi ...

Here is the simple & quick rice pudding recipe for you on the occasion of Lord Ganesha's birthday.

Ingredients:

Brown rice : 1 cup

Powdered Jaggery : 1/2 cup 

Cardamom powder : 1/2 spoon

dry fruits : 1/2 cup

Ghee : 1 Spoon

Grated dry coconut : 1/2 cup

Method :

1. Wash & soak brown rice for 30-45 minutes.
2. Pressure cook 1 cup of brown rice with 2 1/2 cups of water.
3. Add jaggery powder & cardamom powder. Bring to boil.
4. Heat ghee in a pan, add dry fruits & fry for 2-3 seconds & add grated coconut, fry further till coconut turns brown. 
5. Add fried dry fruits & coconut to cooked brown rice & mix well.
6. Serve hot / Chilled.

Note:

• You can use coconut milk instead of water.
• Use jaggery according to your taste.
• You can use  basmati rice instead of brown rice.
• Broken wheat can also be used instead of rice.
• You can even use fresh grated coconut.

Potato Gojju

Ingredients:

Potato : 2 Nos
Curd : 2 cups
Salt : According to taste
Chilli Powder : According to taste
Cooking oil : 2 Spoon
Mustard seeds : 1 spoon
Curry leaves
Chilli byadagi : 1 No


Method:

1. Pressure cook potato, peel the skin & mash it.
2. Add mashed potato to curd, add salt.
3. Heat oil in a pan, add mustard seeds, let it splutter . Add byadagi chilli ,chilli powder &curry leaves.
4. Add the seasoning to potato curd mix.
5. Serve with rice.

Note :

• You can use green chillies
• Also while seasoning you can add asafoetida.

Layered sweet roll

Ingredients:

For Roll:

Whole wheat flour : 2 Cups
Salt : According to Taste
Cooking oil : 4 Spoons
Chiroti rava : 1 Spoon
Rice flour : 2 Spoons
Cooking oil for deep frying

For sugar syrup:

Sugar : 1 Cup
Cardamom Powder : 1/2 spoon
water : 1/2 Cup


Method :

• Mix wheat flour, salt, rice flour,chiroti rava & cooking oil. Prepare chapati dough by adding required amount of water. Knead well.
• Make equal sized balls out of dough & prepare thin chapati's.
• Now place once chapati over the other, by applying oil in between the chapati's. While placing one chapati over other, do not cover completely. Leave little space on one side of the lower sided chapati.(Pic shown below)

• Make roll out of this overlapped chapati's. 
• Cut into equal sized roll.

• Deep fry till golden brown. 
• prepare sugar syrup for 2 string consistency.
• Add deep fried rolls to sugar syrup & keep them in syrup for 3 minutes.
• Take them out & serve.

Note :

• Instead of adding rolls to sugar syrup, you can just pour required amount of sugar syrup to the rolls.
• Depending on the sweetness required, you can keep rolls in syrup for some more time.

Dill leaves chapati

Ingredients: 

Wheat flour : 2 cups
Cooking oil : 2 spoons
Salt : According to taste
Dill leaves (Chopped) : 1/2 cup

Method: 

1. Mix wheat flour , cooking oil  salt & dill leaves, with required amount of water.
2. Kneed the dough well.
3. Keep it covered for 10 minutes.
4. Prepare chapati's from dough.
5. Serve with any side dish. (Sagu)

Note : 

• If you dont have side dish while preparing dough add any other spice mix.(Like coriander powder, cumin powder , Garam masala powder,
  chilli powder etc).
• Coriander leaves can be used instead of dill leaves.

Instant Rava idli

The mixer is not working.. Fed up of preparing only rice items from 3 days.. No dose no idli.. No sambar no chutney.. What to prepare for breakfast ? Ohh !! rava Idli.. No grinding is required :)
 It can be served with sagu .. No need for chatni / sambar :)

The traditional rava idli preparation (Brief recipe)  involves much preparation/work. Like grinding urdu dal & keeping it for 5-6 hours for fermentation. And steaming the small rava, then mixing with grinded urdu dal.
Later the batter is cooked in Idli moulds.

This rava idli recipe is very simple & instant one. But the rava size used for this recipe is bigger sized rava.
If the curd used is sour one, Idli will turn out to be little sour.

Ingredients:

Idli Rava (Rave)  :2 Cups
Curd : 3 Cups
Salt : According to taste
Onion : 1 No
Carrot : 1 No
Green leaves( Coriander leaves / Dill leaves ) : 1/2 Cup
Coriander powder : 1 Spoon
Cumin Powder : 1/2 spoon
Chilli powder : Acoording to taste
Any other spice mix : 1 spoon (Optional)
Cooking oil :1/2 cup
Mustard seeds : 1 Spoon
Channa dal : 1 Spoon
Curry Leaves

Method :

1. Heat 1 spoon of oil in tawa , add mustard & channa dal seeds. Once they splutter, add curry leaves & saute. switch off the stove.
2. Chop onions , grate carrots, chop green leaves , add to above seasoning. 
3. Add rava and all spice mix (Coriander powder, cumin powder, any other spice mix, chilli powder). Mix well.
4. Add curd & mix properly. If the rava mix batter becomes too thick, add little water and adjust the consistency. 
5. Add remaining oil & salt to the batter & mix properly.
6. Put spoonful of batter to idli mould, steam them for about 15-20 minutes.
7. Serve hot with sagu.

Note :

• You can use green chillies instead of chilli powder.
• Once the batter is ready, cook immediately. Otherwise rava will absorb all water content from the batter & you need to add again water/curd to get required consistency.
• Since I was running out of green leaves, hence not used in these idlies.
• Use bigger sized rava. i.e Idli rava only.

Potato sagu

Potato sagu served with either rava idli / chapati or set dosa. This recipe is very simple & quick one & tastes similar to that of restaurant sagu.

Ingredients :

Potato : 5-6 Nos
Onion : 2 Nos
Tomato : 2 Nos
Green chilli : According to taste.
Besan flour : 2 Spoon
Turmeric powder : 1/2 spoon
Coriander powder : 1 spoon
Cumin powder : 1/2 Spoon
Asafoetida : A pinch
Salt : According to taste
Mustard seeds : 1 spoon
Cooking oil : 2 spoon
Curry leaves
Coriander leaves for garnishing

Method :

1. Cook potatos properly in pressure cooker.
2. Chop onions & keep aside
3. Grind green chillies, tomato & basan flour till very smooth paste & keep aside.
4. Heat oil in a tawa, add mustard seeds, while it splutters add chopped onion & fry till onion turns pink.
5. Add curry leaves & sauté.
6. Add green chilli, tomato & besan powder  puree & add salt. Saute well.
7. Bring to boil & garnish with coriander leaves. 

Note:

• You can add chopped tomatoes & green chillies instead of adding puree.
• You can even add cooked green peas / channa dal to the sagu.

Split green moong dal khichdi

If you want to feed all veggies & green leaf to your fussy eater little one,khichdi is best choice I feel. Here all veggies & rice/dal is cooked properly, hence  khichdi is so soft , little one can easily chew/swallow. To bribe my little one for every bite he eats, I added his favorite ground nuts & sweet corn.You can try your own choices.Even different types of green leaves also you can add, to enhance taste/flavor /nutrition value.

Ingredients :

Sona masoori  rice: 1/2 Cup

Split Green moong dal : 1/2 Cup

Any other sprouts : 1/4 cup (Optional)

Sweet corn : 1/2 cup (optional)

Potato : 1 No

Ground nuts : 2 spoons

Cooking oil : 2-3 spoons

Onion : 1 No

Tomato : 1 No

Carrot : 1 No (Optional)

Beans : 6-7 Nos (Optional)

Coriander Powder : 1 spoon

Cumin Powder : 1/2 spoon

Chilli Powder : According to taste

Turmeric powder : 1/2 spoon (optional)

mustard seeds : 1 spoon

Coriander leaves (chopped) :1/2 cup

Salt :According to taste

Method :

1. Chop vegetables & keep aside.
2. Peel the skin of potato & cut into small cubes.
3. Heat oil in a pressure cooker, add mustard seeds & ground nuts. Let it splutter.Now add chopped onion, fry till onion turns pink. Add potato & fry for about a minute.
4. Add chopped beans, carrot, sweet corn, mix well.
5. Add coriander powder, cumin powder, turmeric powder & chilli powder. Saute well.
6. Now add coriander leaves, tomato & sprouts. saute well.
7. Wash rice & Split Green moong dal properly & add to cooker.Mix well
8. Add 4-5 cups of water, add salt. Mix well. Close the lid. 
9. Cook for about 5-6 whistles.
10. Open the lid, once the pressure released completely from the cooker.
11. Serve hot.

Notes :

• Yellow moong dal can be used.
• Instead of coriander leaves, dill leaves can be used.
• You can use ghee instead of cooking oil.
• You can serve with pure ghee.

Khichdi with dill leaves