Ingredients

 

  • 1/2 cup rice
  • 1/2 cup moong dal I used moong dal dhuli
  • 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.