Moong Dal Ki Khichadi

Khichadi is very simple to taste and easy to make. I often make it on weekends at lunch time. It mainly cantains rice and pulses. You can add vegetables too if you like. It is served with papad, pickle and chokha which is potato mash. You can add ginger garlic or any masala while cooking. For me khicadi should be easy to make and digest so I make the simpler version which I am sharing with you all today.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:

1/2 cup Moong dal
1 cup Rice
1/2 tsp cumin seeds / Jeera
3-4 cups Water
1 tsp Turmeric Powder / Haldi
a pinch Asafetida / Hing
Salt to taste
1 tsp mustard oil
1 tbsp Ghee

Method:

Wash and mix rice and dal, keep aside.
Heat oil in a pressure-cooker and add jeera.
When it splutters, add the rice and dal.
Add Tumeric powder, asafetida and mix well.
Add the water, salt and close the lid.
Cook on high till it gives 1 whistle.
After 1 whistle keep the flame low and cook for another 5 minutes.
Switch off the flame and wait till the pressure releases the lid by itself.
Don’t try to open the lid using any kind of force. If you are in hurry read the
instructuons given with your pressure cooker.
Serve it hot with pickle, papad, potato chokha or mash and ghee.

Moong dal khichadi can be given to small kids and sick people as it is easy to digest and eat. I make this once a week and everyone in my family loves eating this. You can also replace moong dal with masoor dal (red lentils) or arhar dal (pigeon pea pulses) when you are not making it for small kids or sick person. I hope you find this recipe helpful, do tell me how you make khichadi at your home.