Ingredients:

  • 1 cup (200 g) Split Yellow Moong Dal (Dhuli Moong)
  • 1 cup (200 g) White Rice (Short or Medium Grain)
  • 6 cups (1.4 Litres) Water
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Salt
  • 3 tablespoons Ghee (or unsalted butter, divided)
  • 1 teaspoon Cumin Seeds (Jeera)
  • ¼ teaspoon Asafoetida (Hing)
  • 1 teaspoon fresh Ginger, grated
  • 1 medium Green Chili (optional), slit lengthwise
  • 2 tablespoons Fresh Coriander (Cilantro), finely chopped

Instructions:

  1. Thoroughly rinse the moong dal and rice together under cold running water until the water runs clear. Place the rinsed dal and rice in a bowl and cover with fresh water. Allow them to soak for a minimum of 30 minutes. Drain completely before cooking.
  2. In your pressure cooker or heavy pot, melt 1 tablespoon of ghee over medium heat. Add the turmeric powder and a pinch of salt to the hot ghee and stir for 10 seconds. Add the drained dal and rice mixture and stir well to coat the grains (about 1 minute). Pour in the 6 cups of water and the remaining salt. Cook using either the pressure cooker method (3–4 whistles, then natural release) or the stove-top method (simmer covered for 25–35 minutes until blended and tender).
  3. Once cooked, stir the khichdi vigorously until it is soft and thick, like a smooth porridge. If the khichdi is too thick, stir in small amounts of hot water until the desired flowing consistency is reached.
  4. In a small ladle or pan, melt the remaining 2 tablespoons of ghee over medium heat. Add the cumin seeds and asafoetida; let the cumin splutter (15-20 seconds). Immediately add the grated ginger and green chili (if using) and sauté for 30 seconds. Pour the hot tadka directly over the cooked khichdi. Garnish generously with fresh coriander before serving.