Saturday, July 6, 2019

Dal Khichdi

Dal khichdi is an easy one pot rice & moong lentil dish light and comforting dish made with rice and moong dal. Moong dal khichdi  is a super  deliciously nutritious and healthy meal and easy to digest. This classic, homestyle khichdi recipe made with basic available ingredients. Khichdi is made in different ways in different parts of the country.  Different lentils can be used in khichdi, the most common one in my home is moong dal. It’s the most easily digestible dal and so used in khichdi. My son Love Dal Khichdi very much.

Rice-    1/2 cup
Moong dal-    1/2 cup
Turmeric powder-  1/4 tsp
 Salt-as per taste
Hing /asafoetida-¼ tsp
Oil-1 tbsp
Cumin seeds-1/2
 Mustard seeds-1/2 tsp
Chopped ginger-1tsp
Green chilli finely chopped-2
Tomato, chopped-    1 large
 Green peas/carrot/Potato-1/4 cup(Optional)
 OnionChopped-1 large
 Red chilli powder 1 tsp.
Coriander powder-1tsp
Salt to taste
For Second tempering: -.
Ghee-2 tbsp
 Cumin seeds -1tsp
 Red chillies -2
dried  curry leaves-few
1.Wash the rice and both the dals (lentils) well, drain the water and set aside.
2.Add the rice and dal to a pressure cooker and add around 4to 5 cups water.
3.Pressure cook the dal and rice by adding turmeric powder and salt.
4.The rice and dal will cook and be very soft and mushy, set aside.
5. In a pan heat vegetable oil and splutter mustard seeds in it. Add asafoetida followed by onions and chillies.
6.Once the onions turn translucent, add ginger-garlic paste and cook for 30-40 seconds.
7.Add tomatoes, red chilli powder and coriander powder cooking for a minute.
8.Whisk the cooked dal and rice nicely and add water to it.
9.Transfer the boiled dal and rice to the tempering and cook until it starts bubbling.  Mix till well combined, add salt and adjust to taste.
10.For the final tempering, melt ghee in a tempering vessel and add cumin seeds, dried red chillies and curry leaves. Once it splutters pour this tempering on top of the khichdi.
11.Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Served with some papad, achar (pickle) and yogurt on the side