Moong dal khichdi
Time to cook
10 minutes
Difficulty
Easy
Serves
2
A nutritious Indian dish made with rice and moong dal that is light and easy to digest.
Ingredients
Yellow Split Moong Dal
0.5 cup
Short Grain White Rice
0.5 cup
Water
2 cup
Pure Cow Ghee
2 tbsp
Cumin Seeds
1 tsp
Onion Raw
0.25 cup
Tomatoes
0.25 cup
Picador Chillies
0.5 tsp
Fresh Ginger
1 tsp
Turmeric
0.25 tsp
Asafoetida
1 pinch
Salt
1 pinch
Step-by-step instructions to cook
Prep
Rinse moong lentils and rice together.
Soak them in water for 30 minutes.
After 30 minutes, drain the water and set aside.
Chop onions, tomatoes, ginger, and green chillies.
Cooking
Heat ghee or oil in a pressure cooker, add cumin seeds (jeera) and let them splutter.
Sauté onions until translucent.
Add tomatoes, green chilli, and ginger, and cook until tomatoes soften.
Stir in turmeric powder and asafoetida.
Add rice and moong lentils, and sauté for a minute.
Pour in water, season with salt, and close the lid tightly.
Pressure cook on high heat for 7-8 whistles or 8-9 minutes on medium-high to high heat.
Allow natural pressure release, then check the consistency.
Simmer on low heat for a few minutes until you achieve the desired consistency.
Before serving, drizzle ghee on top.
Nutrition information
(per serving)
Carbs
19.0
Proteins
4.0
Fats
4.0
Fiber
2.0
128
kcal
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