Moong Daal Khichdi

Ingredients

• 1/2 cup rice
• 1/2 cup moong daal
• 2 tbs ghee
• 1 tbs ginger garlic paste
• 3-4 curry leaves
• 1 small onion finely chopped
• 1 green chilli slit
• 1 tomato chopped
• 1/4 tsp turmeric powder
• 1 tbs coriander powder
• 1/2 tsp garam masala
• 1/2 tbs red chilli powder
• 1 pinch hing (asafoetida)
• 1/4 cup peas
• 1/2 tsp jeera(cumin)
• 1/2 tsp mustard seeds

Steps

1. Take 1/2 cup rice and 1/2 cup moong dal in a bowl.
   Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
   
2. Heat cooker on meidum heat, add ghee. You may use only oil to keep it vegan.
   
3. Once the oil or ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
4. Add chopped ginger and green chilli. Onion, cook it till it become light brown in colour.
   
5. Add chopped tomatoes and green peas. Cook for 2 minutes, you don’t want the tomatoes to get too mushy.
   
6. Now add turmeric powder, salt, coriander powder, add 2 tbs water cook it very well.
   
7. Then add dal and rice saute them for 3 to 4 min. Pour 3 cup water for mushy like consistancy. AND 4 cup water for porridge like consistancy, stir well. Taste the water. Add more salt if needed. Pressure cooker for 4 to 5 whistle on medium flame for mushy consistency. Let the cool down cooker, open the lid, add garam masala cook it for 2 min.
   
8. Switch off the flame and garnish with coriander leaves.
   
9. Add 1 tbs spoon ghee mix it well serve hot with curd, papad, pickel.