Moong Dal Khichadi

A nice warm khichadi is always a nice cooling break once in a while. Khichadi is a combination of rice and lentils/daals. Every family has its own version of cooking khichadi. Khichadi is accompanied by fried or roasted papad, pickle/achar.

Ingredients :

• 1/2 cup yellow spilt moong dal
• 1/2 cup rice
• 1/2 tsp mustard seeds
• 2 tsp cumin seeds
• 1/2 tbsp butter/ghee
• Pinch of hing/asafotida
• 1/2 tsp turmeric powder
• 1/2 tsp jeera powder
• 1 tomato finley chopped
• 1 tbsp garlic paste
• 2 green chilli rough paste
• Few finely chopped corriender leaves
• Salt to taste

Method :

1. Wash dal and rice and soak for 15 minutes.
2. Heat ghee in a pressure cooker. Add mustard seeds and hing.
3. Add dal and rice together. Add pinch of turmeric powder.
4. Add water and pressure cook the khichadi upto 3 whistles or well done.
5. Let the pressure cooker cool down.
6. In a deep pan heat 1/2 tbsp of ghee. Add garlic paste, green chilli paste, cumin powder and saute for a minute.
7. Add the khichadi to the tadka. Add some water and mix well.
8. Add salt and cover the pan and let it cook for 5 mins.
9. Once done pour the khichadi in the serving bowl.
10. For tadka : Heat 1 tbsp ghee in a small pan. Add cumins seeds and let it spliter. Pour the tadka on the khichadi and garnish with chopped corriender leaves.
11. Serve hot.
12. Enjoy!