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1 cup whole soft wheat
1 cup whole moong
1 tbsp ghee
Salt to taste
How to Make Wheat-Moong Khichdi
Soak whole wheat and moong separately for 1 hour.
Drain wheat and moong in separate colanders till all water is removed.
Keep moong aside till required.
Pound wheat with a mortar and pestle or run in a small mixie in very short spurts till it is broken coarsely.
Take care not to make it too fine or the khichdi will be pasty.
Put a pressure cooker without a lid on the flame.
Add ghee, melt and add moong beans.
Stir and fry for 2 minutes.
Add 5 cups boiling hot water.
When boiling resumes, add broken wheat.
Add salt and stir again till boiling resumes.
Cover pressure cooker lid and allow to cook for 3 whistles.
Cool and remove lid.
Stir and resume cooking further for 5-7 minutes.
The grains should be mashed easily when pressed with thumb and finger.
Cook further till the texture of the khichdi is like a thick porridge.
Cover and keep aside for 10 minutes for flavours to blend.
If desired, drizzle 1 tbsp of ghee to add a delightful aroma.
Serve piping hot with curds, sugar, milk or as it is.
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