Khichdi Recipe | Moong Dal Khichdi

• porsi: 2 servings
• waktu aktif: 10 minutes
• total waktu: 35 minutes

Bahan-bahan

1 to 2 tablespoons ghee (clarified butter or oil)

¾ to 1 teaspoon cumin seeds

1 bay leaf (or 1 sprig of curry leaves, optional)

¾ to 1 teaspoon ginger (grated or ginger paste, 1 inch piece)

¼ cup onion (finely chopped, 1 very small, optional)

1 green chili (slit or ½ tsp red chili powder)

½ cup tomatoes (deseeded & fine chopped or pureed, 1 medium)

¼ teaspoon turmeric

⅓ teaspoon salt (adjust to taste)

½ cup rice (any kind or quinoa, steel cut oats, millets)

½ cup moong dal (skinless petite yellow lentils, or any other dal)

4 cups water (more to adjust, for porridge consistency)

1 pinch asafoetida (hing, optional)

½ tablespoon ghee (for topping)

1 medium carrot (cubed)

8 french beans (cut to 1 inch length)

1 small potato (cubed)

Petunjuk

Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.

Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.

Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.

Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.

Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.

Then add drained daal and rice. Saute for 3 to 4 mins.

Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.

Stir well & taste the water. Add more salt if needed.

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Khichdi in regular pan or pot

If cooking in a pot, bring water to a boil on a high flame. Then reduce the flame to medium to low and continue to cook.

Leave the pot uncovered or partially covered so the froth won't overflow. Keep checking and add more hot boiling water (about ½ to ¾ cups) as needed until the lentils are fully soft cooked.

When both are done, mash the khichdi slightly so you get a thicker consistency. Adjust salt as needed.

Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.

Nutrisi

• Kalori: 463 kcal
• Total Lemak: 12 g
• Lemak Jenuh: 7 g
• Kolesterol: 28 mg
• Natrium: 689 mg
• Total Karbohidrat: 71 g
• Serat Diet: 16 g
• Total Gula: 3 g
• Protein: 16 g