Rice and Moong Dal Khichadi

Rice and moong dal khichadi is one of the most popular comfort foods among Indians. The rice is cooked with moong dal or dehusked green gram along with spices and served with papad or curd.

Preparation Time: 30 minutes
Cooking Time: 30 minutes

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2 cups long grained rice (basmati)
1/2 cup moong dal (split green gram)
2 to 3 green chillies, finely chopped
1 tsp ginger-garlic (adrak-lehsun) paste
1 medium sized tomato, finely chopped
2 medium sized onions, finely chopped
5 to 6 curry leaves (kadi patta)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1/2 tsp garam masala powder
3 to 4 tbsp desi ghee
6 cups water
salt to taste
finely chopped coriander (dhania) for garnish

1. Soak moong dal and rice for 15 minutes.
2. Heat ghee in pressure cooker
3. Add mustard seeds and cumin seeds and allow to splutter.
4. Now add asofoetida and curry leaves and green chillies. then add onions.
5. Saute onions till transluscent.
6. Add ginger-garlic paste and saute for 2-3 minutes.
7. Now add chopped tomatoes and saute till the tomatoes are mashed.
8. Add the powdered masalas.
9. When ghee starts leaving sides, add the soaked rice and moong dal and water. add salt to taste and stir in half the chopped coriander.
10. Cover and pressure cook (3 whistles)
11. The consistency should be slightly liquidy.
12. Garnish with remaining coriander. serve hot with one tsp of ghee on top.