Moong Dal Khichdi Recipe

Moong Dal Khichdi is a mish mash of rice, lentils and vegetables most often served along with Kadhi. When it is raining, one of the things that my family craves for is Khichdi Kadhi and Batata Nu Shaak, along with papad, which adds to the crunchiness of this dish. Course : Dinner Ingridients : 1/2 cup Rice 1/4 cup Green Moong Dal (Whole) 1/4 cup Yellow Moong Dal (Split) 1/4 cup Potatoes (Aloo) , diced 1/4 cup Carrots (Gajjar) , diced 1/4 cup Green beans (French Beans) , chopped 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Whole Black Peppercorns , pounded 1 inch Cinnamon Stick (Dalchini) 1 Bay leaf (tej patta) 1 teaspoon Oil For tadka 1 tablespoon Ghee 1 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Asafoetida (hing) Instructions To begin making the Moong Dal Khichdi Recipe, first prepare all the ingredient and keep them ready.Wash the rice, yellow moong dal, green moong dal and keep aside. Heat oil in the pressure cooker on medium high heat; stir the cinnamon, bay leaves, washed rice and daals, turmeric, salt, crushed peppercorns and the diced vegetables.Stir in five cups of water and close the pressure cooker. Allow it to cook until the cooker releases 2 whistles. Turn the heat to low after 2 whistles and keep simmered for 5 minutes. Once 5 minutes of simmering has passed, turn the heat off. Wait for the pressure to release completely. Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients.Heat ghee in a tadka pan, add the cumin seeds and allow it to crackle. Stir in the asafoetida and turn off the heat. Pour this over the khichdi, stir and serve.Serve the Moong Dal Khichdi Recipe with Batata Nu Shaak, Gujarati Kadhi or Punjabi Kadhi topped with spoonful of ghee.