How to make Moong Dal Khichdi at home! - 5 Minute recipe

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For those unaware, khichdi is a complete meal made with rice and lentils which are pressure cooked together and in India it’s synonyms with illness. I mean if you are ill, you eat khichdi! Usually the simple khichdi is made using only rice, lentil (usually moong dal since it’s very light on the stomach) salt and turmeric.
It’s served with little ghee on top and with side of yogurt. It’s very easy on your stomach and that’s what mom made us whenever we were down with fever or stomach ache or whatever.
It’s also one of those things which most Indian students learn to cook when they leave the country. Every Indian students carries with them a pressure cooker and is always told by their mom to make khichdi if nothing else. You just add rice and dal and water and pressure cook. Can’t get simpler that right? Wrong!
It becomes all wrong when you have no idea on how to go about it! I never thought I should share such basic recipes on the blog but once I was telling my younger cousin this recipe where I told her “so you add boiled potatoes to this” and she goes like “but how do we boil potatoes” ! Point, I thought!
I mean for someone who has never cooked obviously boiling potato is also not easy, forget about making khichdi! So I hope this post will help those students or newbies who want to learn how to make simple moong dal khichdi. It’s wholesome, easy and good for you!

Method

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 5-6 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 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.

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