Moong Dal Khichdi
40 minServes 3
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 | ||||
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