Experience the magic of simpleness with this nourishing bowl of 'Khichdi' from our #MoongKiPathshala series. ✨ Every spoonful uses the perfect balance of soft lentils, completely prepared rice, and gentle spices, coming together to develop a meal that feels like a warm hug. Combine it with ghee, papad, or pickles for extra taste!.

KHICHDI.

Ingredients.

1 cup kolam rice.
3/4 cup split skinless green gram (dhuli moong dal).
Salt to taste.
1/2 tsp turmeric powder.
1/4 tsp asafoetida (hing).
Tadka.
2 tbsps ghee + for sprinkling.
1 tsp cumin seeds.
1/4 tsp asafoetida (hing).
2-3 dried red chillies, broken.
6-8 curry leaves.
2 tbsps finely sliced garlic.
1 tbsp carefully sliced ginger.
2-3 green chillies, chopped.
2 medium onions, carefully chopped.
2 little tomatoes, finely chopped.
1 tsp red chilli powder.
1/2 tsp dried mango powder (amchur).
Fresh coriander sprigs for garnish.

Method.

1. Take rice in a large bowl, include split skinless green gram and water and wash for 2-3 times. Drain pipes and add enough water and set aside to soak for 30-40 minutes.
2. Drain pipes the rice-gram mixture and include into a pressure cooker. Include salt, turmeric powder, asafoetida and 4 cups water and mix. Cover and prepare under pressure for 3-4 whistles.
3. To make the tadka, heat ghee in a non-stick pan, include cumin seeds and let them change colour.
4. Include asafeotida, dried red chillies, curry leaves and sauté for a few seconds.
5. Add garlic, ginger and green chillies, mix and cook for 1-2 minutes.
6. Add onions, mix and cook till they turn light golden.
7. Include tomatoes, mix and sauté for 1-2 minutes.
8. Open the cooker once the pressure has actually minimized entirely and transfer this into the onion-tomato mix. Mix till well integrated.
9. Transfer the khichdi into a serving bowl, drizzle ghee and garnish with coriander sprigs and serve hot with accompaniment of your option.

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#SanjeevKapoor #khichdi #moongdalkhichdi #khichdirecipe #moongkipathshala.

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