Ingredients

• 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.