Sago & Green Gram Khichdi (Javvarisi Payatham Paruppu Khichdi)

Sago & Green Gram Khichdi (Javvarisi Payatham Paruppu Khichdi)
Sago & Green Gram Khichdi (Javvarisi Payatham Paruppu Khichdi)

 

Today i’m sharing an interesting and healthy khichdi recipe. Sago and Green Gram Dal makes an excellent combination. Usually i try this khichdi with nylon sago variety which is our family fav. For a change i tried it with large pearl variety, but my husband didn’t liked those big sized pearls which were chewy too. Otherwise i was comfortable with this healthy khichdi. I had previously shared Sago Upma which also makes a filling snack/breakfast.

Ingredients :

  • 1 cup Sago – washed & soaked overnight or for 4-5 hours
  • 1/2 cup green gram dal (payatham paruppu / pasi paruppu /  moong dal) – soaked overnight
  • 1/4 cup roasted peanuts
  • 1 medium sized onion – finely sliced
  • 2 green chilies – finely chopped
  • 1/4 tsp turmeric powder
  • 1 tbsp lemon juice
  • asofoetida- a pinch
  • salt to taste
  • 1 tsp mustard seeds
  • 1 tsp urad dal (ultham paruppu / black gram)
  • 1 tsp channa dal (kadala paruppu / bengal gram)
  • 5-6 curry leaves
  • 1 tbsp chopped coriander
Sago & Green Gram Khichdi (Javvarisi Payatham Paruppu Khichdi)

Method :

To Cook Sago :

  • Wash and soak sago in water for 4-5 hrs or overnight. Soak in enough water to cover its top. If the water gets absorbed, then add little more water. I soaked it overnight. 
  • But next day, most of the sago were still dry so i cooked sago in enough water with 1 tbsp oil for 2 mins on low flame. Then drain the water completely through strainer and spread sago on a plate. Let it cool for sometime. Then sprinkle 1-2 tbsp rice flour and mix with sago so that the grains separate. Keep sago aside.

 

To Prepare Upma :

  • Pressure cook green gram dal with 1 cup water for 2 whistles. Remove from the heat and allow to cool. Drain the water completely and keep the cooked dal aside.
  • Grind roasted peanuts in a mixer or just crush to coarse powder using mortal & pestle. Keep it aside.
  • Grease the inner walls of pan or kadhai with little oil and heat 1 tbsp oil. Tamper mustard seeds, urad dal and channa dal.

 

  • Add chopped onions, curry leaves and green chilies. Saute a while. Add cooked green gram dal and turmeric powder. Saute a while.
  • Add ground peanuts. Saute a while. Add cooked sago and salt to taste. Add little oil in between cooking if needed. Mix everything well and garnish with chopped coriander. 
  • Cook for 2 mins on low flame and remove from the heat. At the time of serving, sprinkle lemon juice and serve hot/cold.

Notes :

  • If you are using large pearls, then cook it in water for 5-8 mins on low flame. Drain the water completely and spread on a plate.
  • The cooked dal should not be mashy. Make sure to pressure cook for 2 whistles and remove from the flame.
  • You can also add potatoes along with dal. It is optional.
Sago & Green Gram Khichdi (Javvarisi Payatham Paruppu Khichdi)

 

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