Moong Dal Khichdi

Ingredients

• 0.5 cup Split yellow moong dal
• 0.5 cup Basmati rice
• 3.5 cups Water
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Turmeric powder
• 1 pinch Asafoetida (Hing)
• 1 teaspoon Salt
• 1 teaspoon Ginger, finely chopped(optional)
• 2 tablespoons Fresh cilantro, chopped(optional)

Instructions

1. 1

   Wash the moong dal and rice together in a bowl until the water runs clear.

2. 2

   Soak the mixture in water for 20 minutes, then drain thoroughly.

3. 3

   In a pressure cooker or heavy-bottomed pot, heat 1 tablespoon of ghee over medium heat.

4. 4

   Add the cumin seeds and asafoetida; wait until the seeds sizzle and become fragrant.

5. 5

   Stir in the soaked rice, dal, turmeric powder, salt, and ginger, sautéing for 1 minute.

6. 6

   Add 3.5 cups of water and stir well to combine all ingredients.

7. 7

   Close the lid and pressure cook for 3-4 whistles, or simmer covered on low heat for 20-25 minutes until mushy.

8. 8

   Garnish with the remaining ghee and fresh cilantro before serving hot.