moong dal khichu recipe | Gujarati yellow moong dal khichu | quick khichu snack | by Tarla Dalal

Yellow Moong Dal Khichu , Recipe Link : http://www.tarladalal.com/Yellow-Moon... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Twitter |   / tarla_dalal   ---------------------------------------------------------------------------------------------------- Yellow Moong Dal Khichu Khichu fans claim it to be the tastiest snack in the world! Indeed, piping hot khichu, with its doughy consistency and soothing taste, is sure to warm your soul and remind you of home. While khichu is usually made with grain-based flours like rice flour or jowar flour, here we present an interesting variant made with moong dal. The Yellow Moong Dal Khichu has a pleasant colour and satiating flavour. It tastes awesome with a splash of Koro Sambar and a drizzle of oil! Make sure you serve this khichu really hot, immediately after preparation as khichu tend to thicken and lose their characteristic consistency as they cool down. Try other khichu variants like Whole Rice Khichu and Jowar Khichu. Preparation Time: 10 minutes. Cooking Time: 7 minutes. Serves 3. ½ cup yellow moong dal (split yellow gram), soaked for 1 hour and drained 1 tsp finely chopped green chillies ½ tsp cumin seeds (jeera) ¼ tsp asafoetida (hing) A pinch of baking soda Salt to taste For serving Oil for drizzling Koro sambar for sprinkling 1. Combine the moong dal and ¼ cup of water in a mixer and blend it till smooth paste. Keep aside. 2. Boil 1¼ cups of water in a deep non-stick pan, add green chillies, cumin seeds, asafoetida, baking soda and salt mix well and cook on a medium flame for 1 minute, while stirring occasionally. 3. Add the prepared moong dal paste, mix well using a rolling pin and cook on a medium flame for 3 to 4 minutes or till it leaves the sides of the pan. Serve immediately with oil and koro sambar.