Moong Dal Khichdi

👨‍🍳 Moong Dal Khichdi with Tadka

1️⃣ Prepare Dal & Rice

• Rinse ½ cup moong dal and ½ cup rice thoroughly.
• Soak for 15–20 minutes, then drain.

2️⃣ Cook the Khichdi

• In a pressure cooker or deep pan, add:
• Soaked dal and rice
• ¼ tsp turmeric powder
• Salt to taste
• 3 cups water
  (Add chopped veggies like carrots, peas, or beans if desired)
• Cook for:
• 2–3 whistles in a pressure cooker, or
• 20–25 minutes in a pan until soft and slightly mushy.

3️⃣ Prepare the Tadka (Tempering)

• In a small pan, heat 2 tbsp ghee or oil.
• Add:
• 1 tsp cumin seeds – let them crackle.
• A pinch of hing (asafoetida)
• 1–2 dried red chilies 🌶️
• 1 tsp chopped garlic (optional)
• 1-inch grated ginger
• 1 chopped green chili (optional)
• A few curry leaves 🌿
• Sauté for 1–2 minutes until aromatic.

4️⃣ Combine

• Pour the hot tadka over the cooked khichdi.
• Mix gently to blend the flavors.
• Add a little hot water if needed to adjust the consistency.

5️⃣ Serve Hot

• Garnish with fresh coriander leaves 🌱.
• Serve with:
• Pickle 🥒
• Papad 🫓
• Or a bowl of curd 🍶