Moong Dal Khichdi with Skin (Chilkewali Moong Dal Khichdi)

Name: Moong Dal Khichdi with Skin (Chilkewali Moong Dal Khichdi)
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 1/4 cup moong dal with skin (about 50 grams); 1/4 cup rice (about 50 grams); 1 teaspoon salt; 1/4 cup green peas (about 35 grams); 1/2 cup fenugreek leaves (about 15 grams); 1 large onion, finely chopped; 1 large tomato, finely chopped; 1/4 cup oil (about 60 ml); 1 teaspoon cumin seeds; 1/4 teaspoon asafoetida; 2 tablespoons ginger, garlic, and green chili, crushed; 1/4 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1/2 teaspoon salt; 1 teaspoon pav bhaji masala; Juice of 1 lemon; For tempering:; 2 tablespoons ghee (about 30 ml); 1 teaspoon cumin seeds; 1 pinch turmeric powder; 1/2 teaspoon red chili powder

Dipika Bhalla @cook_1952

Mumbai

Week 4: Moong dal with skin
Week 3: Peas + Fenugreek

Dipika Bhalla @cook_1952

Mumbai

Week 4: Moong dal with skin
Week 3: Peas + Fenugreek

Saved

Ingredients

1 hour

Serves 2 servings

1/4 cupmoong dal with skin (about 50 grams)
1/4 cuprice (about 50 grams)
1 teaspoonsalt
1/4 cupgreen peas (about 35 grams)
1/2 cupfenugreek leaves (about 15 grams)
1large onion, finely chopped
1large tomato, finely chopped
1/4 cupoil (about 60 ml)
1 teaspooncumin seeds
1/4 teaspoonasafoetida
2 tablespoonsginger, garlic, and green chili, crushed
1/4 teaspoonturmeric powder
1 teaspoonred chili powder
1 teaspooncoriander powder
1/2 teaspoonsalt
1 teaspoonpav bhaji masala
Juice of 1 lemon
For tempering:
2 tablespoonsghee (about 30 ml)
1 teaspooncumin seeds
1 pinchturmeric powder
1/2 teaspoonred chili powder

Saved

Steps

1 hour

1

Wash the dal and rice thoroughly. Add 1 1/2 cups water (about 360 ml). Add 1 teaspoon salt and 1/4 cup green peas. Cook in a pressure cooker for 5–6 whistles.
2

Heat 1/4 cup oil in a large pan. Add cumin seeds and asafoetida. Add the crushed ginger, garlic, and green chili; sauté for 10 seconds. Add fenugreek leaves.
3

Sauté until the fenugreek leaves are crispy. Add the onion and cook until soft. Add turmeric, red chili powder, coriander powder, and salt; mix well.
4

Add the tomato. When the tomato softens, add pav bhaji masala and mix. Add the cooked khichdi and mix well. Cover and cook on low heat until heated through. Add lemon juice and mix.
5

Transfer to a serving plate, pour the tempering on top, and serve.