1/2 inch piece of ginger, finely chopped or grated
1 clove garlic, finely chopped or grated
1/2 tsp cumin
2 tbsp ghee
a pinch of asafoetida
salt to taste
1/4 tsp turmeric powder
1/4 tsp garam masala (optional)
4 cups filtered water (or 5 cups for thin khichdi)
freshly ground black pepper to your liking
Moong Dal Khichdi Instruction:
Wash moong dal and rice together in cold water 3-4 times, till the water runs clear.
In a large bowl, combine lentils and rice with 4 cups of water. Let it soak while you prepare the other ingredients.
Heat ghee in a pressure cooker on medium heat. Add cumin and asafoetida. When the cumin starts crackling, add onion and ginger to it. cook until onion is translucent, about 5 minutes.
Add tomatoes, garlic, and green chilies (if using). cook until tomatoes are soft and mushy, about 5 minutes more.
Add salt and turmeric powder. Cook for 1 more minute.
Take out the dal and rice from the soaked water and put them in the pressure cooker. Shake to mix.
Add the remaining 4 cups water (or 5 cups for thin khichdi). Close the pressure cooker and bring it to high pressure.
When the pressure of the pressure cooker becomes high, cook for 1-2 whistles.
Remove the pressure cooker from the heat and let the pressure release on its own.
When the pressure is over, open the pressure cooker and stir and mix the khichdi.
Serve hot sprinkled with little ghee and black pepper.
Moong Dal Khichdi Advice:
You can adjust the consistency of the Moong Dal Khichdi by adding more or less water.
If you like khichdi more spicy, you can add more green chilies or red chilies.
You can also add other vegetables to the porridge, such as carrots, peas, or potatoes.
Moong Dal Khichdi is a versatile dish that can be served for breakfast, lunch, or dinner. It is also a good dish for people who are sick or have digestive problems.
