Ingredients:

• 1/2 cup rice
• 1/2 cup moong dal
• 1/4 teaspoon Handi turmeric powder
• 1 teaspoon Handi salt
• 1/8 teaspoon hing powder (also known as asafoetida)

Tempering:

• 1 teaspoon ghee
• 1 teaspoon oil
• 1/2 teaspoon Handi cumin seeds
• 1/2 teaspoon Handi mustard seeds
• 1 teaspoon finely chopped ginger
• 1 green chili finely chopped
• 1 large tomato chopped
• 1/4 cup green peas
• Handi salt to taste

Method:

• Take 1/2 cup rice and 1/2 cup moong dal in a bowl.
• Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
• Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water.
• Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5- whistles.
• The rice and dal will cook and be very soft and mushy, set aside.
• To another pan on medium heat, add ghee and/or oil.
• Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
• Add chopped ginger and green chili. Saute for 30 seconds or so or till the ginger starts turning light golden brown in color.
• Add chopped tomatoes and green peas. Cook for 2 minutes.
• Add the cooked rice and dal to the pan.
• Mix till well combined, add salt and adjust to taste.
• Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top.