Moong Dal Khichdi

• Produce

  • 1 tsp Ginger
  • 1 Green chili
  • 1/4 cup Green peas
  • 1/8 tsp Hing, powder
  • 1 Tomato, large

• Pasta & Grains

  • 1/2 cup Rice

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 tsp Salt
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 1 tsp Ghee

• Other

  • ½ cup moong dal, I used moong dal dhuli

Found on cookwithmanali.com

Description

Ingredients

• ½ cup rice
• ½ cup moong dal, I used moong dal dhuli
• ¼ teaspoon turmeric powder
• 1 teaspoon salt
• ⅛ teaspoon hing powder, also know as asafoetida
• 1 teaspoon ghee
• 1 teaspoon oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 teaspoon finely chopped ginger
• 1 green chili, finely chopped
• 1 large tomato, chopped
• ¼ cup green peas
• salt, to taste

Directions

• Take ½ cup rice and ½ cup moong dal in a bowl.
• Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
• Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water.
• Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5- whistles.
• The rice and dal will cook and be very soft and mushy, set aside.
• To another pan on meidum heat, add ghee and oil. You may use only oil to keep it vegan.
• Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
• Add chopped ginger and green chili. Saute for 30 seconds or so or till the ginger starts turning light golden brown in color.
• Add chopped tomatoes and green peas. Cook for 2 minutes, you dont want the tomatoes to get too mushy.
• Add the cooked rice and dal to the pan.
• Mix till well combined, add salt and adjust to taste.
• Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Also its usually served with some papad, achar (pickle) and yogurt on the side.

Nutrition