How to prepare Moong dal khichdi | (Meera khichdi) | Khichdi | Dal Khichdi
Khichdi is a bowl full of a comfort food. Every house have own version of Khichdi. I strongly feel Khichdi should be prepared in ghee, to get the best taste. It is very healthy and a very delightful dish.
I had prepared this Khichdi from rice cooked by draining method which I had made for the veg Onion Fry Pulao, but you can make use of fresh (uncooked rice and cook this Khichdi in pressure cooker).
✒1 small cup rice
✒2 tbsp Moong dal
✒1 onion - finely chopped
✒1 tomato - finely chopped or puree
✒1 potato - finely chop
✒1 green chilly or as per taste
✒5-6 curry leaves
✒1 tsp mustard seeds
✒1tsp cumin seeds
✒1-2 tbsp ghee or refined oil
✒1 tsp red chilly powder
✒¼ tsp turmeric powder
✒⅛ tsp hing powder (Asafoetida powder)
✒Salt to taste
✏Method of preparing moong dal khichdi (meera khichdi)
✒Step 1 : Soak Dal and rice
◾ Wash and soak rice and dal for 10 minutes.
As I am taking cooked rice, hence I will skip soaking of rice.
✒Step 2: Cut vegetables
◾ I am adding potato, onion and tomato in this recipe, but other vegetables go very well in this recipe like peas, French beans, carrots. If available you can add them as well, but in the small quantity like 1tbsp each.
◾Finely chop potato, green chilies, onion and tomatoes. Keep aside.
(Step 3-4 can be performed simultaneously.)
✒Step 3: Boil moong dal
◾Add 100 ml water in a pan. Add moong dal, boil for 10-12 minutes.
✒Step 4: Cooking Time
◾Heat oil in a pan, add cumin seeds, mustard seeds, hing and curry leaves,..
◾When the seeds splutter, Add the onions, sauté them on high flame until translucent.
◾Add finely chopped potatoes, saute for 3-4 minutes.
◾ Add tomato puree, mix well and cook till water evaporates and tomato is properly cooked.
◾Add all dry ingredients i.e. turmeric powder, red chilly powder and salt to taste. Mix well all the ingredients.
◾ Add boiled dal in it, mix and saute for minute or two.
◾Add rice and one cup water. Mix, cook on slow flame covering the lid for 3-4 minutes.
◾Serve hot top it with dollop of ghee and enjoy this with fresh curd and roasted or fried papad.