Moong Dal Khichdi

By Manali Singh · share.google

Serves 3

40 min

A soft, comforting one-pot rice and lentil porridge tempered with cumin, mustard seeds, ginger and tomato.

prepSoak 1/2 cup rice and 1/2 cup moong dal in water for 20 min, then drain
120 g rice, soaked and drained	Pressure cook rice & dal with water, turmeric & hing, 5 whistles			Stir in cooked rice & dal, mix well & season with salt to taste
100 g moong dal dhuli, soaked and drained
1/4 tsp turmeric powder
1 tsp salt
1/8 tsp hing powder (asafoetida)
1 tsp ghee	Heat ghee & oil, toast cumin & mustard seeds until fragrant	Sauté ginger & chili 30 sec until ginger turns light golden	Add tomato & peas, cook 2 min until tomato softens slightly
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp finely chopped ginger
1 green chili, finely chopped
1 large tomato, chopped
60 g green peas
salt to taste

Read left to right — each column combines what's behind it.