Moong Dal Tadka Khichdi Recipe

Moong Dal Tadka Khichdi Recipe

Moong dal tadka khichdi: rice and split moong dal pressure cooked, then mixed into a vegetable tadka with tomato, ginger, garlic and whole spices.

Ingredients

• 1/2 cup rice
• 1/4 cup split green gram (split moong dal)
• 1 small potato, finely chopped
• 2–3 tbsp peas
• 1/2 cup mixed vegetables of your choice, like French beans, capsicum, onion and carrot
• 1 big tomato, finely chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tbsp red chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala
• 1 tbsp cooking oil
• 1 tbsp clarified butter
• 1/4 tsp asafoetida
• 1 tbsp ginger and garlic, finely chopped
• 2–3 green chillies, sliced
• 1 bay leaf
• 3–4 cloves
• 2 dry red chillies
• A small piece of cinnamon stick
• 2 tbsp coriander, finely chopped
• A few curry leaves
• Salt to taste

Instructions

1. Pressure cook. In a pressure cooker, boil 3 cups of water and add salt to taste. Add the washed, soaked and strained rice and moong dal.
2. Whistles. Lock the lid and cook on a full flame for 5 to 6 whistles. Turn off the flame and let the cooker cool down.
3. Heat the oil. Heat a non-stick pan and add the oil and clarified butter.
4. Potato and peas. Once the oil is hot, add the mustard seeds and cumin seeds. On a low flame, add the chopped potato and peas and cook for 2 minutes.
5. Add the vegetables. Add the asafoetida and the finely chopped vegetables and sauté for 3 to 4 minutes.
6. Add the tomato. Add the tomatoes and salt to taste and mix well. Cover with a lid and cook for another 2 minutes.
7. Whole spices. Add the chopped ginger and garlic, green chillies, bay leaf, cloves, dry red chillies and the piece of cinnamon. Roast for a minute and add the curry leaves.
8. Add the spices. Add the turmeric powder, red chilli powder and garam masala. Cover with the lid again and cook for a minute.
9. Add the khichdi. Add the cooked khichdi to the tempering and mix everything well.
10. Adjust the consistency. If you want to change the consistency, add warm water. This is entirely optional. If you add water, cover the pan with the lid and cook for 2 minutes.
11. Serve. Serve the moong dal khichdi garnished with chopped coriander leaves.

Recipe by Siddhi Panchal.