Anda Bhurji with Moong Dal Khichdi

Ingredients

• 1 cup Basmati Rice (You can also use Sona Masoori or any short-grain rice.)
• 1 cup Moong Dal (Split and skinned yellow lentils.)
• 3 tbsp Ghee (Divided; 2 tbsp for cooking and 1 tbsp for serving.)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing. Use gluten-free asafoetida if needed.)
• 1 inch Ginger (Peeled and finely grated.)
• 2 pcs Green Chili (Slit lengthwise. Adjust to your spice preference.)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste.)
• 4.5 cups Water (Use 5 cups for a more porridge-like consistency.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Rinse and Soak

   • In a large bowl, combine the basmati rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear.
   • Soak the rinsed rice and dal in fresh water for at least 30 minutes. This step is crucial for even cooking and a soft texture. Drain thoroughly before cooking.
2. 2

   Prepare the Tempering (Tadka)

   • Place a 3-liter or larger pressure cooker on the stove over medium heat. Add 2 tablespoons of ghee and let it melt.
   • Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-40 seconds.
   • Add the asafoetida, grated ginger, and slit green chilies. Sauté for about 1 minute, stirring continuously, until the raw smell of the ginger disappears.
3. 3

   Sauté and Combine

   • Add the drained rice and dal mixture to the pressure cooker.
   • Sprinkle in the turmeric powder and salt.
   • Gently sauté for 2 minutes, stirring carefully to coat the rice and dal with the ghee and spices without breaking the grains.