Moong Dal Khichdi

Name: Moong Dal Khichdi
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3/4 cup Rice Basmati; 1 cup Moong dal; 1 Onion chopped; 1 Tomato chopped; 1 Green chilli chopped; Aloo chopped 1 (optional); Garlic Cloves crushed 2; Grated ginger 1/2 teasp; Red chilli powder 1/2 teasp; Turmeric powder 1/2 teasp; Salt to taste; Cumin seeds 1/2 teasp; Oil 2 teasp; as needed Water; Mustard seeds 1/4 teasp; Ghee 3 teasp; Curry leaves a few washed; Kashmiri red chilli powder/red chilli powder 1/4 teap; 1 pinch Hing; 1-2 Dry whole red chilies

Suruchi (Dr. Ruchi Sharma) @13_suruchicooks

Moong Dal Khichdi

Suruchi (Dr. Ruchi Sharma) @13_suruchicooks

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Ingredients

15-20 minutes

3 servings

3/4 cupRice Basmati
1 cupMoong dal
1Onion chopped
1Tomato chopped
1Green chilli chopped
Aloo chopped 1 (optional)
Garlic Cloves crushed 2
Grated ginger 1/2 teasp
Red chilli powder 1/2 teasp
Turmeric powder 1/2 teasp
Salt to taste
Cumin seeds 1/2 teasp
Oil 2 teasp
as neededWater
Tempering
Mustard seeds 1/4 teasp
Ghee 3 teasp
Curry leaves a few washed
Kashmiri red chilli powder/red chilli powder 1/4 teap
1 pinchHing
1-2Dry whole red chilies

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Steps

15-20 minutes

1

First take the desired quantity of dal and rice in a bowl, mix, wash and soak them in water for 10-12 minutes.
2

Heat the oil in a pressure cooker. Add cumin seeds, as it crackles, add garlic and ginger. Saute for a minute. Add chopped onion, aloo, tomato, chilli and turmeric powder. Then add mixed dal rice, salt and red chilli powder with water. Stir and cover the lid. Pressure cook for 1 whistle at high flame, then for 2-3 whistles at low flame.
3

Allow the steam to escape by itself. Open the lid and adjust the consistency as desired.
4

For tempering, heat the ghee in a pan, add mustard seeds, as it crackles, add hing, curry leaves, dry red chilies and red chilli powder. Pour immediately over the prepared khichdi. It's ready. Serve with salad/curd/pickle/papad.