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Moong dal ki Kichdi

Time
Prep Time: 5 min Cook Time: 15 min Total Time: 20 mins
Description
A quick and healthy dinner option!
Ingredients
  • Serves 2 to 3
  • 1/2 cup rice (sona masoori or basmati)
  • 1/2 cup moong dal
  • For tempering
  • 1 tablespoon ghee
  • 1/2 " cinnamon (dalchini)
  • 2 cardamoms (elaichi)
  • 2-3 laung
  • 1 teaspoon whole peppercorns
  • 1/2 teaspoon cumin (jeera seeds)
  • 1/4 teaspoon hing (asafoetida)
  • To grind coarsely
  • 1 small size tomato
  • 1 green chilli
  • 1/2 " ginger
  • 3 tablespoons coriander leaves with tender stems (cilantro)
  • For powdered spices
  • 1 teaspoon coriander (dhania powder)
  • 1/4 teaspoon cumin (jeera powder)
  • 1/4 teaspoon turmeric (haldi powder)
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon garam masala powder
  • To serve
  • curd
  • pickle
Instructions
  1. Wash rice and dal well. Drain.
  2. Pulse together ingredients under 'to grind' to a coarse paste without adding water.
  3. In a pressure pan, heat ghee. Add the ingredients under 'for tempering' and let sizzle.
  4. Add in all the powdered spices and saute for 2 to 3 seconds only.
  5. Add the coarse ground mixture. Saute for 1/2 minute.
  6. Add rice, moong. Mix.
  7. Add 2.5 to 3 cups water, salt.
  8. Keep the lid and pressure cook for up to 3 whistles.
  9. Serve piping hot with curd and pickle.
Note
If you want a moist consistency kichdi, add 3 cups water. Else 2.5 cups is sufficient.