INGREDIENTS:
- ½ cup moong dal, split and husked
- ½ cup rice, you can add any rice, regular short or medium grained rice or even basmati
- 1 small to medium sized onion/pyaaz, finely chopped
- 1 medium sized tomato/tamatar, chopped
- ½ inch ginger/adrak, finely chopped or grated
- 1 small green mirch/hari mirch, chopped
- ¾ tsp cumin seeds/jeera
- ¼ tsp turmeric powder/haldi
- pinch of asafoetida/hing
- 3.5 cups water - for a more thin consistency, add 4 to 4.5 cups water
- 1.5 tbsp oil or ghee
- salt as required
INSTRUCTIONS
- rinse and wash moong lentils and rice together. soak both of them for 30 minutes in water,
- heat 2 tbsp ghee or oil in pressure cooker. add cumin. when cumin splutters then add onions.
- saute onions till translucent. no need to make onions light brown or golden brown.
- once the onions becomes translucent, then add tomatoes, green chilli and ginger.
- stir and add turmeric powder and asafoetida. saute till the tomatoes softens.
- drain the rice and moong lentils and add them to the pressure cooker.
- stir for a minute. pour with water and season with salt .
- close the lid tightly and pressure cook the khichdi on a high flame for 6-7 whistles.
- if the khichdi becomes too thick, then add some water and stir well.
- keep on sim or low flame to simmer the khichdi till you get the right consistency.
- the consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
- once the khichdi is cooked then top it with ghee while serving. optional step.
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