The mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the khichdi. Enjoy it with fresh curds, papad and pickle.
Moong Dal Tadka... Lentils, onion, tomatoes, spices. A good, basic dal. Be sure to cook it all for a long time in order to get a really soft texture. I usually add a but of cashew milk at the end and blend part of the mixture.