Moong Dal Khichdi

Name: Moong Dal Khichdi
Cuisine: Indian
Ingredients: 1/2 Cup -Yellow Split Moong Dal; 1 cup Rice; To taste Salt; 5-6 Cups Water For Tadka/Tempering; 1 Pinch Asafoetida/Hing; 2 tsp Ghee/Oil; 1 tsp Cumin Seeds/Jeera; 2 tsp Minced Garlic; 3-4 Green Chilli; 5-6 curry leaves

Ashvini Singh @cook_13585387

Lucknow

This moong dal khichdi is similar to pongal just simpler version and it's very light on stomach, normally khichdi is mashed well but this particular day I mashed it only slightly you can do it according to your preference, pair it with pickle, pappad and have a comfort yet filling meal.

Ashvini Singh @cook_13585387

Saved

Ingredients

1/2 Cup-Yellow Split Moong Dal
1 cupRice
To tasteSalt
5-6 CupsWater For Tadka/Tempering
1 PinchAsafoetida/Hing
2 tsp Ghee/Oil
1 tspCumin Seeds/Jeera
2 tsp Minced Garlic
3-4Green Chilli
5-6curry leaves

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Steps

1

Soak rice and dal for 10-15 minute, rinse 3-4 times in fresh water and pressure cook with 3 cups of water, salt to 3 whistles.
2

Once cooker pressure released open cooker and add 1-2 cups of more water (water quantity depends on how you like your khichdi) and mash cooked rice-dal, adjust salt if required.
3

Finely chop green chilli, mince garlic.
4

In tadka pan or small pan heat ghee or oil add hing, garlic and saute it until golden brown, now add cumin seeds, green chilli and saute until curry leaves cumin cracks.
5

Pour prepared tempering over khichdi and mix well.
6

Serve hot or warm with pickle, some salad or papad.