How to prepare Moong Dal Khichdi

Moong Dal Khichdi is a healthy and comforting dish made with rice, split yellow moong dal (lentils) and mild spices. It’s easy to digest and is especially enjoyed during cold weather or when you're not feeling well.

Here’s a simple recipe for making Moong Dal Khichdi:

Ingredients:

• 1 cup rice (basmati rice works well)
• 1/2 cup split yellow moong dal (lentils)
• 3 cups water
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1-2 green chilies, slit lengthwise (adjust to your spice preference)
• 1-inch piece of ginger, grated or finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (optional, for serving)

How to prepare:

• Prepare Ingredients: Rinse the rice and moong dal separately under cold water until the water runs clear. Drain and set aside.
• Cook Khichdi:
  • In a large pot or pressure cooker, heat ghee or oil over medium heat.
  • Add cumin seeds and let them splutter.
  • Add chopped onions, green chilies and ginger. Sauté until the onions become translucent, about 3-4 minutes.
• Add Rice and Dal: Add the rinsed rice and moong dal to the pot. Sauté for 1-2 minutes, stirring often.
• Seasoning: Add turmeric powder, cumin powder, coriander powder and salt. Mix well so that the rice and dal are coated with the spices.
• Cook Khichdi (Stovetop Method):
  • Pour in 3 cups of water and bring to a boil over medium-high heat.
  • Once it boils, reduce the heat to low, cover the pot and let it simmer for 20-25 minutes, or until the rice and dal are soft. Stir occasionally to prevent sticking.
• Cook Khichdi (Pressure Cooker Method):
  • If using a pressure cooker, add 3 cups of water after sautéing the rice and dal with spices.
  • Close the lid and cook on medium heat. After the first whistle, reduce the heat to low and cook for 2 more whistles. Turn off the heat and let the pressure release naturally.
• Serve:
  • Fluff the cooked khichdi with a fork.
  • Garnish with chopped coriander leaves.
  • Serve hot with a dollop of ghee, yogurt, or pickle on the side. You can also squeeze a little lemon juice over it if you like.

Tips:

• Variations: Add vegetables like carrots, peas, or spinach to make the khichdi even more nutritious.
• Consistency: Adjust the amount of water based on how soupy or thick you prefer your khichdi.
• Garnish: Besides coriander leaves, you can add fried onions or roasted cashews for extra texture.

Enjoy Moong Dal Khichdi as a complete meal or with yogurt and pickle for extra flavor.

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