Name: Moong Dal Khichdi recipe by Ashvini Singh at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 1/2 Cup - Yellow Split Moong Dal; 1 Cup - Rice; To Taste - Salt; 5-6 Cups - Water; For Tadka/Tempering; 2 tsp - Ghee/Oil; A Pinch - Asafoetida/Hing; 1 tsp - Cumin Seeds/Jeera; 2 tsp - Minched Garlic; 3-4 - Green Chili; curry leaves

ABOUT Moong Dal Khichdi RECIPE

This moong dal khichdi is similar to pongal just simpler version and it's very light on stomach, normally khichdi is mashed well but this particular day I mashed it only slightly you can do it according to your preference, pair it with pickle, pappad and have a comfort yet filling meal.

Ingredients Serving: 2

1/2 Cup - Yellow Split Moong Dal
1 Cup - Rice
To Taste - Salt
5-6 Cups - Water
For Tadka/Tempering
2 tsp - Ghee/Oil
A Pinch - Asafoetida/Hing
1 tsp - Cumin Seeds/Jeera
2 tsp - Minched Garlic
3-4 - Green Chili
curry leaves

Instructions

Soak rice and dal for 10-15 minute, rinse 3-4 times in fresh water and pressure cook with 3 cups of water, salt to 3 whistles.
Once cooker pressure released open cooker and add 1-2 cups of more water (water quantity depends on how you like your khichdi) and mash cooked rice-dal, adjust salt if required
Finely chop green chili, mince garlic.
In tadka pan or small pan heat ghee or oil add hing, garlic and saute it until golden brown, now add curry leaves cumin seeds, green chili and saute until cumin cracks.
Pour prepared tempering over khichdi and mix well.
Serve hot or warm with pickle, some salad or papad.

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