Name: Moong khichdi with a flavor of hing recipe by Abhipsa Saran at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Rice- 1cup; Moong dal- 1/2cup; Haldi [turmeric powder]- 2 tsp; Hing [asafoetida]- 1tsp; Ghee- 1 & 1/2 tbsp; Salt to taste; Bay leaves- 2; Water- 3cups; Scraped coconut- 3tbsp

Ingredients Serving: 2

Rice- 1cup
Moong dal- 1/2cup
Haldi [turmeric powder]- 2 tsp
Hing [asafoetida]- 1tsp
Ghee- 1 & 1/2 tbsp
Salt to taste
Bay leaves- 2
Water- 3cups
Scraped coconut- 3tbsp

Instructions

In a pan dry roast moong dal for 5 mins or till a roasted smell comes from the dal. But careful the moong dal should not be over roasted , else it might burnt.
Clean and rinse rice for 2 to 3 times and soak.
Heat 3 cups of water in another bowl.
In a handi heat ghee, add bay leaves to it. When the bay leaves changes colour, add saunf [fennel seeds], hing and haldi powder. Stir it properly. Add the soaked rice and dal.
Saute properly up to the water evaporates from the rice and dal. Add the hot water to it. And also and salt. Now cook till the water evaporates and rice is almost done.
Remove the handi from gas add one more tbsp of ghee (it is totally optional, but I add it as my father in law loves more ghee in Khichdi), scraped coconut.
Let the Khichdi stand, undisturbed for 15mins. Then serve hot with dalma or potato curry that too in typical Odisha style.

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