Green Moong Dal Khichdi

Instructions

1. 1

   Rinse the basmati rice and whole green moong dal together under cool running water until the water runs clear. Soak them in ample water for at least 30 minutes. After soaking, drain all the water completely and set aside.

2. 2

   Heat 1 tablespoon of ghee in a 3-liter or larger pressure cooker over medium heat. Add the drained rice and dal mixture, turmeric powder, and 1 teaspoon of salt. Sauté for 1 minute, then pour in 4 cups of water and stir well.

3. 3

   Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles. Once done, turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.

4. 4

   While the khichdi is cooking, prepare the tempering (tadka). Heat the remaining 1 tablespoon of ghee in a small pan over medium heat. Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.

5. 5

   Add the asafoetida, grated ginger, and slit green chilies to the pan. Sauté for another 30 seconds. Then, add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes.

6. 6

   Add the chopped tomato and the remaining 0.5 teaspoon of salt. Cook, stirring occasionally, until the tomatoes break down and become soft and mushy, about 4-5 minutes. The tempering is now ready.

7. 7

   Once the pressure has fully released, carefully open the cooker. The khichdi should be soft and well-cooked. Gently mash it with the back of a ladle for a creamier texture, if desired.

8. 8

   Pour the prepared tempering over the cooked khichdi. Mix everything thoroughly until well combined. Check for salt and adjust if necessary.

9. 9

   Garnish with freshly chopped coriander leaves. Serve the Green Moong Dal Khichdi hot, with a side of plain yogurt (curd), pickle (achar), or roasted papad.