Ingredients:
• 250 gms Rice
• 250 gms Split Moong Dal,
• 8 gms Turmeric powder
• Salt as per taste
• 5 gms Asafetida (hing powder)
For Tempering:
• 25 ml Ghee
• 15 ml Oil
• 8 gms Cumin seeds
• 8 gms Mustard seeds
• 10 gms Ginger, finely chopped
• 1 Green chili, finely chopped
• 2 nos Red Chilies whole, broken into pieces
• 1 large tomato, chopped
• 75 gms green peas
• salt, to taste
METHOD OF PREPARATION :
1. Take 250 gms rice and 250 gms moong dal in a bowl.
2. Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
3. Place the rice and dal to a pressure cooker and add around 1 ¼ litre water.
4. Add salt, turmeric powder and asafetida and pressure cook on high heat for 5- whistles.
5. The rice and dal will cook and be very soft and mushy, set aside.
6. To another pan on medium heat, add ghee and oil.
7. Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
8. Add chopped ginger and green chili. Sauté for 30 seconds or until the ginger starts turning light golden brown in color.
9. Add chopped tomatoes and green peas. Cook for 2 minutes, you don’t want the tomatoes to get too mushy.
10. Add the cooked rice and dal to the pan.
11. Mix till well combined, add salt and adjust to taste.
12. Garnish with coriander leaves and serve the moong dal khichdi with some extra ghee on top. Also it’s usually served with some papad, achar (pickle) and yogurt on the side.