Moong dal khichdi is a very basic and healthy food. Every house hold has their own recipe for khichdi. At my home khichdi was made with split moong dal and rice. I have added the laucki (ghia, opo squash, bottle gourd), to make this a more complete one dish and one pot meal.
Course rice
Cuisine Indian
Servings 3people
Ingredients
½ cup rice
½ cup moong dal
2 cup shredded opus also known as bottle guard, laucki or ghia, you can also use zucchini shredded with skin on
1tablespoon clarified butter (ghee) if you are vegan replace the ghee with oil
1teaspoon cumin seeds (jeera)
1/8teaspoon asafetida (hing)
1-1/4teaspoon salt
2teaspoon ginger finely grated (adrak)
3-1/2cups water
For serving
2tablespoons hot clarified butter (ghee) optional
Instructions
Wash and soak the rice and moong dal in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
Heat the clarified butter in a pressure cooker over medium high heat. When butter is moderately hot, add cumin seeds and asafetida. After the seeds crack add all the other ingredients for khichdi and stir.
Close the pressure cooker and seal the exhaust, or put the weight.
After the pressure cooker start steaming lower the heat to medium and cook for about 7 minutes.
Turn off the heat and wait until steam has stopped before opening the cooker.
Mix the khichdi well, dal and rice should be very soft, little mushy. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick. If needed add boiling water too adjust the consistency of your liking.
Traditionally hot butter is poured over khichdi before serving, serve hot.