Khichdi | How to make Moong dal er khichuri

Khichdi / Moong dal er khichuri

Bhaja muger dal khichuri is a one-pot meal of rice, moong dal, and vegetables that is made during Durga puja. Healthy, satvik, and wholesome recipe.

Ingredients

1 cup basmati rice or Govind bhog rice
1 cup dhuli moong dal (split and husked moong dal)
3 tablespoons Ghee or 2.5 tablespoons oil
1-inch cinnamon
2 green cardamom
3 cloves
1 tej patta (Indian bay leaf)
1 teaspoon cumin seeds or cumin powder
1-inch grated ginger
½ teaspoon turmeric powder
½ to ¾ teaspoon red chili powder
1 pinch asafoetida (hing) - optional
2 small tomatoes, chopped (optional)
1 green chili, chopped
2 small to medium potatoes, ½ cup cauliflower, and ½ cup green peas or 1 to 1.5 cups of chopped mixed vegetables like cauliflower, peas, potatoes, and carrots
½ teaspoon sugar or as required - optional
rock salt (edible and food grade) or sendha namak as required
5 cups water

Rinse the rice in fresh water a couple of times. Then soak the rice in water for 20 to 30 minutes. After 20 to 30 minutes drain all the water and set the soaked rice aside.
In a pan slow roast the moong lentils till they turn light golden and fragrant.
Keep on stirring to get uniform and even roasting and browning. Once well roasted then transfer the lentils to a bowl and let them cool at room temperature.
When the lentils cool, rinse them in freshwater a few times. Drain all the water and set the lentils aside.

Heat ghee or oil in a 3-liter stovetop pressure cooker.
First fry the whole spices on low heat stirring often till they become fragrant - cinnamon, cardamom, cloves, bay leaf, and cumin seeds.
The cumin seeds should also crackle when frying the spices.
Now add the grated ginger and saute for 5 to 6 seconds or till the raw aroma of the ginger goes away.
Add turmeric, red chili powder, and asafoetida and saute for 2 to 3 seconds on low heat.
Then add chopped tomatoes and chopped green chilies and saute stirring often till the tomatoes become soft.
Add the chopped mixed veggies like potato, cauliflower, and peas.
Stir and mix well. Saute for a minute on low heat.
Add the roasted moong dal and saute for 2 minutes.
Next, add the soaked rice and stir gently to mix.
Pour 5 cups of water and add sugar and salt as required.
Stir and then pressure cook for 4 to 5 whistles on medium to high heat.
Once the pressure settles down on its own, then only open the lid of the cooker.
Serve the khichuri hot or warm with baingan bhaja or yogurt and some roasted papads by the side.