Khichdi (Dal and Rice)

Ingredients(for 1 medium bowl (about 250g))

• 1/2 cup Rice (short-grain or basmati)
• 1/2 cup Yellow moong dal (split yellow lentils)
• 3 cups Water
• 1/2 tsp Turmeric powder (haldi)
• 1/2 tsp Cumin seeds (jeera)
• 1 tsp Ginger (finely chopped)
• 1 Green chilies (slit, optional) - optional
• 1/4 cup Carrot (chopped, optional) - optional
• 1/4 cup Green peas (fresh or frozen, optional) - optional
• 1 tsp Ghee (clarified butter) - optional
• to taste Salt
• a pinch Asafoetida (hing, optional) - optional

Instructions

1. 1

   Rinse rice and moong dal 2-3 times under running water until water runs clear. Soak for 10 minutes to enhance digestibility.

   10 minutes

   Soaking reduces cooking time and improves nutrient absorption.

2. 2

   Heat ghee in a pressure cooker or heavy-bottomed pan. Add cumin seeds; let them splutter. Add chopped ginger and asafoetida, sauté for 30 seconds.

   2 minutes

   For a vegan version, use a teaspoon of oil instead of ghee.

3. 3

   Add chopped carrots, green peas, and green chilies (if using). Sauté for 2 minutes until slightly soft.

   2 minutes

   Vegetables add fiber and color; you can use bottle gourd, spinach, or beans as well.

4. 4

   Add soaked rice and dal. Stir for 1 minute to coat with the ghee and spices.

   1 minute

   Stirring enhances the flavor and aroma.