Moong Dal Khichdi
Gujarati one-pot comfort food: rice and yellow moong dal pressure-cooked soft with ginger and cumin and finished with ghee.
Prep 5 min · Cook 25 min · Total 30 min · Serves 2
Ingredients
Khichdi
- ½ cup Rice
- ½ cup Yellow moong dal
- ¼ tsp Turmeric
- ¾ tsp Salt
Tadka
- 1 ½ tbsp Ghee
- 1 tsp Cumin seeds
- 1 pinch Asafoetida
- ½ inch Ginger, grated
- 1 Green chilli, slit
Method
- Rinse. Put the rice and dal in a bowl and rinse 3 or 4 times until the water runs almost clear. Drain.
- Temper. Heat 1 tbsp ghee in the pressure cooker. Add the cumin, and when it sizzles, the asafoetida, ginger and chilli.
- Pressure-cook. Add the rice and dal, turmeric, salt and 3 1/2 cups water. Close and cook for 3 to 4 whistles on medium, then let the pressure drop on its own.
- Loosen and serve. Open, stir hard and add hot water until it's as soft and porridgy as you like. Serve with the rest of the ghee on top, with curd, pickle or papad. It thickens in the fridge; add water when you reheat it.
Tips
Khichdi is meant to be soft and loose, not a dry pulao. Add a handful of chopped vegetables or peas with the rice for a fuller meal.