1/2 cup rice
1/2 cup moong dal I used moong dal dhuli
1/4 teaspoon turmeric powder
1 teaspoon salt
1/8 teaspoon hing powder also know as asafoetida
1 teaspoon ghee
1 teaspoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon finely chopped ginger
1 green chili finely chopped
1 large tomato chopped
1/4 cup green peas
salt to taste
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 meidum heat, add ghee and oil. You may use only oil to keep it vegan.
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, you don’t want the tomatoes to get too mushy.
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. Also it’s usually served with some papad, achar (pickle) and yogurt on the side.
Use only 2 cups of water if you want a more pilaf/pulao like consistency for your khichdi. This recipe is for a porridge like khichdi.
You may use other veggies in the khichdi like spinach, carrots, onion.
To make it vegan, simply skip the ghee and use oil only.
The khichdi tastes best when it’s warm. It will become thick once you keep it inside the refrigerator. Simply add more water and little salt and bring it to a desired consistency when heating it up again.