Moong Dal Khichdi

Name: Moong Dal Khichdi
Total time: 1200 s
Yield: 2-portion
Cuisine: Indian
Ingredients: 2 . You shall need : [ Feeds; 2 cups tea Rice ... .; 1 cup Tea Moong dal [ chilka ... .; Water lentils to soak the .; Salt .; 2 Tbsps Ghee ... .; to taste chilly . Sambhaar powder or Red powder; 1/2 tsp Turmeric ... .; pinch of . A Asafoteda / hing; 1/2 tsp Jeera ... .; 2 chillies ... . dried red

pinksocks @cook_7828550

Khichdi is the comfort food's Queen. Serve it with Ghee/ papad/ raita/ plain curd/ pickle/ kachumbar salad/ even a light curry, it shall never fail to impress you.
DH's family loves the non coagulated state of the khichdi. They need to see each grain apart.
I usually use most of the dals to make khichdi, this time I used Moong Dal with Chilka

pinksocks @cook_7828550

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Ingredients

20 mins

2-portion

2. You shall need : [ Feeds
2 cupstea Rice ... .
1 cupTea Moong dal [ chilka ... .
Water lentils to soak the .
Salt .
2 TbspsGhee ... .
to tastechilly . Sambhaar powder or Red powder
1/2 tspTurmeric ... .
pinchof . A Asafoteda / hing
1/2 tspJeera ... .
2chillies ... . dried red

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Steps

20 mins

1

After washing well, soak the rice and dal in water for about 30-40 min.
2

Remove the water and keep aside.
3

In a cooker, heat the ghee, add the hing, jeera and dried red chilly.
4

Add salt, turmeric and sambhaar/red chilly powder.
5

Add the Dal and rice and stir.
6

Now add water just enough to cover the dal and rice. Add about 1/2 tea cup more. The water should not be more than 1/2 an inch above the sal and rice level in the cooker.
7

Let it come to a simmer, close the lid and let it cook for 3 whistles.
8

Turn off the gas and let the steam escape on it own.
9

To serve, add ghee to it. Tastes best with pickles, curd, papad and salad.