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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
Wash rice and dal well. Drain.
Pulse together ingredients under 'to grind' to a coarse paste without adding water.
In a pressure pan, heat ghee. Add the ingredients under 'for tempering' and let sizzle.
Add in all the powdered spices and saute for 2 to 3 seconds only.
Add the coarse ground mixture. Saute for 1/2 minute.
Add rice, moong. Mix.
Add 2.5 to 3 cups water, salt.
Keep the lid and pressure cook for up to 3 whistles.
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.