Dhuli Moong Dal Ki Khichdi

Dhuli Moong Dal Ki Khichdi

Course: Main
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Neha Mathur
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Ingredients

  • Ghee - 1 tbsp
  • Cloves - 2-3
  • Cinnamon - 2 inch piece
  • Black peppercorns - 4-5
  • Cumin seeds - 1 tsp
  • Onion - 1/2 cup Thinly sliced
  • Green chilli - 2 Slit into half
  • Broken basmati rice - 1/2 cup
  • Dhuli Moong Dal / Split hulled green gram ) - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Water - 4 cups
  • Lemon slices
  • Golden fried onions
  • Fresh coriander
  • For tempring
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp

Instructions

  1. Wash and soak rice and lentil in enough water for 20 minutes.
  2. Heat ghee in a pressure cooker.
  3. Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle for a few seconds.
  4. Add onion and green chili and fry till onions turns slightly brown.
  5. Drain the lentil and rice and add in the pressure cooker along with turmeric powder, salt and water.
  6. Cook until rice and lentils are nicely cooked. ( I cook for approximately one whistle on high heat and then 3 whistles on low heat )
  7. Add more water if required.
  8. Heat ghee for tempering in a pan.
  9. Once the ghee is hot, add cumin seeds and let them crackle for a few minutes.
  10. Pour the tempering over khichdi.
  11. Garnish with lemon slices, golden fried onions and fresh coriander.
  12. Pour some more ghee on top.
  13. Serve Khichdi with papad, coriander chutney, curd and pickle.