Moong Dal Khichdi
A nutritious khichdi (without any spices, spice powders) in North Indian cuisine. Best with ghee. Easy recipe !!
Serves: 2 – 3
Please use same measuring cup to measure rice, moong dal and water.
1 tablespoon ghee / oil
1 onion, finely sliced
1 tablespoon ginger – garlic paste
¾ cup basmati rice or good quality sliky raw rice / ponni rice (3/4 th level in Indian standard measuring cup of 200 ml / 8 oz capacity)
¼ cup moong dal (split yellow dal / green gram dal)
½ teaspoon salt
4 cups water
1 tablespoon chopped coriander leaves (optional)
Wash and soak rice and moong dal together for half an hour. Drain out water.
Heat oil in a pressure cooker on a medium heat. Add sliced onion and and fry on a medium to low heat until golden color.
Add ginger – garlic paste and stir on a low heat for 5 minutes until the raw smell goes and well blended with onion.
Add soaked dal – rice, salt to taste and 4 cups of water. Close the pressure cooker lid. Reduce the heat from high after 3 quick whistles to low and cook again for 5 minutes.
Allow the cooker to cool naturally. Open the lid. Rice and dal mixture will be medium thick in consistency. Khichdi should not be like cooked rice. It’s a blend of rice and moong dal. Sprinkle chopped coriander leaves. Serve hot with ghee / pakodas / vegetable subzi ..