Spiced Moong Dal Khichdi
This comforting Spiced Moong Dal Khichdi is a simple, one-pot meal that's perfect for a light dinner or a nourishing lunch. It cooks up quickly with yellow lentils and rice.
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 0.5 cup Basmati rice
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 medium Onion, finely chopped
- 1 teaspoon finely chopped fresh Ginger
- 1 teaspoon finely chopped Green chili
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 4 cups Water
- 1.5 teaspoons Salt
- 2 tablespoons fresh Cilantro leaves, chopped
Instructions
- Wash 1 cup Toor dal and 0.5 cup Basmati rice separately under running water until the water runs clear. Combine them in a bowl and soak in enough water for 15 minutes. After 15 minutes, drain the water completely.
- Heat 2 tablespoons Ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Once the ghee is hot, add 1 teaspoon Cumin seeds and let them splutter.
- Add 0.25 teaspoon Asafoetida (hing), 0.5 finely chopped Onion, 1 teaspoon finely chopped fresh Ginger, and 1 teaspoon finely chopped Green chili. Cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add 0.25 teaspoon Turmeric powder, 0.5 teaspoon Red chili powder, and 1 teaspoon Garam masala. Mix well and cook for 30 seconds until fragrant.
- Add the drained Toor dal and Basmati rice to the pressure cooker. Stir gently to coat them with the spices.
- Pour in 4 cups Water and add 1.5 teaspoons Salt. Stir everything together. Close the pressure cooker lid.
- Cook on high heat for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Turn off the heat and let the pressure release naturally.
- Once the pressure has released, open the lid. Stir the khichdi gently. If it seems too thick, you can add a little hot water to reach your desired consistency.
- Transfer the Spiced Moong Dal Khichdi to serving bowls. Garnish each serving with 0.5 tablespoon fresh chopped Cilantro leaves. Serve hot with a dollop of extra ghee, yogurt, or pickle on the side.