Dal Khichdi

Ingredients

• 0.5 cup Rice
• 0.5 cup Moong Dal
• 1.0 Potato
• 0.25 cup Onion
• 0.5 cup Tomato
• 1.0 Carrot
• 8.0 Green Beans
• 0.75 tsp Ginger
• 1.0 Curry Leaves
• 1.0 tbsp Butter
• 0.5 tbsp Ghee
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder
• 0.75 tsp Cumin Seeds
• 1.0 pinch Asafoetida
• 0.33 tsp Salt
• 4.0 cup Water

Cooking Steps

1. Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
2. Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.
3. Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.
4. Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
5. Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.
6. Then add drained daal and rice. Saute for 3 to 4 mins.
7. Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
8. Stir well & taste the water. Add more salt if needed.
9. Cover the pressure cook and let it cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a medium flame for porridge consistency.
10. Let the pressure release on its own, then open the lid and mix well. If the consistency is too thick for your liking, pour about ½ to ¾ cup hot boiling water and simmer for 1 to 2 mins until dal khichdi begins to bubble. Taste test and adjust salt.
11. If cooking in a pot, bring water to a boil on a high flame. Then reduce the flame to medium to low and continue to cook.
12. Leave the pot uncovered or partially covered so the froth won’t overflow. Keep checking and add more hot boiling water (about ½ to ¾ cups) as needed until the lentils are fully soft cooked.
13. When both are done, mash the khichdi slightly so you get a thicker consistency. Adjust salt as needed.
14. Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.