Rice & Moong Khichdi

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Rice & Moong Khichdi

Ingredients

  • 1/2 cup rice
  • 1/4 cup yellow moong dal (split yellow mung beans)
  • 2 cups water
  • 1 tbsp ghee
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida (hing)
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

Instructions

  • Rinse the rice and yellow moong dal separately and set them aside.
  • Heat ghee in a pressure cooker or a deep pan over medium heat.
  • Add asafoetida (hing) and turmeric powder. Mix well.
  • Add the rinsed rice and moong dal to the pan and stir-fry for 1-2 minutes.
  • Pour in the water and add salt. Mix well to combine.
  • If using a pressure cooker, close the lid and cook for 3-4 whistles on medium heat. If using a pan, cover it with a lid and simmer until the rice and dal are cooked and the water is absorbed, which usually takes about 20-25 minutes. You may need to add a little more water if required.
  • Once the khichdi is cooked, fluff it up with a fork.
  • Garnish with freshly chopped coriander leaves.

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