1. Khichdi Recipe with Moong Dal - Swasthi's Recipes
Link: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/
Description: DirectionsStep1Add 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.Step2Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.Step3Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.Step4Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.Step5Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.Step6Then add drained daal and rice. Saute for 3 to 4 mins.Step7Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.Step8Stir well & taste the water. Add more salt if needed.Step9Cover the pressure cook and let it cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a medium flame for porridge consistency.Step10Let the pressure release on its own, then open the lid and mix well. If the consistency is too thick for your liking, pour about 1⁄2 to 3⁄4 cup hot boiling water and simmer for 1 to 2 mins unti…Step11If 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.Step12Leave the pot uncovered or partially covered so the froth won't overflow. Keep checking and add more hot boiling water (about 1⁄2 to 3⁄4 cups) as needed until the lentils are fully so…Step13When both are done, mash the khichdi slightly so you get a thicker consistency. Adjust salt as needed.Step14Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.Step15Press saute button (medium) on your Instant pot. Pour ghee to the steel insert.Step16As soon as the ghee melts, add bay leaf and cumin seeds.Step17When cumin begins to sizzle add onions & chopped chili.Step18Saute until onions turn transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric.Step19Saute for 2 to 3 mins until tomatoes turn mushy.Step20Add drained rice & lentils. Saute them for another 2 to 3 mins.Step21Next add salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water.Step22Add more salt if needed. Secure the lid & move the steam release handle to sealing.Step23Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.Step24Once it is done, the instant pot beeps, then press cancel and switch off.Step25Wait for a natural pressure release for 10 minutes & release the rest manually.Step26When the float valve drops, open the lid & stir gently.Step27If you like soupy khichdi, add some hot boiling water to bring to consistency you like. Saute for 1 minute if you prefer.Step28Top dal khichdi with little ghee & serve with pickle or papad or chutneyIngredientsIngredients
