Dal khichdi is an easy one pot rice & moong lentil dish
light and comforting dish made with rice and moong dal. Moong dal khichdi is a super deliciously nutritious and healthy meal and easy to digest. This classic, homestyle khichdi recipe made
with basic available ingredients. Khichdi is made in different ways in
different parts of the country. Different lentils can be used in khichdi, the
most common one in my home is moong dal. It’s the most easily digestible dal
and so used in khichdi. My son Love Dal Khichdi very much.
Ingredients:
Rice- 1/2 cup
Moong dal- 1/2 cup
Turmeric powder- 1/4
tsp
Salt-as per taste
Hing /asafoetida-¼ tsp
Tempering
Ghee-
Oil-1 tbsp
Cumin seeds-1/2
Mustard seeds-1/2 tsp
Chopped ginger-1tsp
Green chilli finely chopped-2
Tomato, chopped- 1
large
Green peas/carrot/Potato-1/4
cup(Optional)
OnionChopped-1 large
Red chilli powder 1
tsp.
Coriander powder-1tsp
Salt to taste
For Second tempering: -.
Ghee-2 tbsp
Cumin seeds -1tsp
Red chillies -2
dried curry leaves-few
Method:
1.Wash the rice and both the dals (lentils) well, drain the
water and set aside.
2.Add the rice and dal to a pressure cooker and add around 4to
5 cups water.
3.Pressure cook the dal and rice by adding turmeric powder
and salt.
4.The rice and dal will cook and be very soft and mushy, set
aside.
5. In a pan heat vegetable oil and splutter mustard seeds in
it. Add asafoetida followed by onions and chillies.
6.Once the onions turn translucent, add ginger-garlic paste
and cook for 30-40 seconds.
7.Add tomatoes, red chilli powder and coriander powder
cooking for a minute.
8.Whisk the cooked dal and rice nicely and add water to it.
9.Transfer the boiled dal and rice to the tempering and cook
until it starts bubbling. Mix till well
combined, add salt and adjust to taste.
10.For the final tempering, melt ghee in a tempering vessel
and add cumin seeds, dried red chillies and curry leaves. Once it splutters
pour this tempering on top of the khichdi.
11.Garnish with cilantro and serve the moong dal khichdi
with some extra ghee on top. Served with some papad, achar (pickle) and yogurt
on the side
