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Moong dal khichdi with vegetables

Moong dal khichdi with vegetables
Photo: Dolon Prova, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Raw rice (sona masoori)180 g
  • Moong dal (split yellow)120 g
  • Carrots120 g (~1 medium)
  • Frozen peas80 g
  • Green beans80 g
  • Tomatoes100 g (~1 medium)
  • Ginger8 g
  • Cumin seeds (jeerakam)¾ tsp
  • Turmeric powder½ tsp
  • Ghee1 tbsp
  • Salt1¼ tsp
  • Natural yoghurt (curd)240 g

You need

  • Pressure cooker (3–5 L)
  • Sharp knife and chopping board
  • Box grater
  • Sieve or colander
  • Measuring cups and spoons

Method

  1. Rinse 180 g rice and 120 g moong dal together in a sieve 3 times until the water runs almost clear.
  2. Cut 120 g (~1 medium) carrot and 80 g beans into small pieces. Chop 100 g (~1 medium) tomato. Grate 8 g ginger.
  3. Heat 1 tbsp ghee in the open pressure cooker on medium. Add ¾ tsp cumin seeds and fry 30 seconds until they sizzle. Add the ginger and stir 30 seconds.
  4. Add the carrot, beans, 80 g frozen peas and tomato. Stir 2 minutes until the tomato softens.
  5. Add the rice and dal, ½ tsp turmeric, 1¼ tsp salt and 1.2 L (about 4¾ cups) water. Stir well, scraping the bottom so nothing sticks.
  6. Close the lid. Cook on medium-high until the first whistle, then medium for 2 more. Turn off and let the pressure drop by itself (about 10 minutes).
  7. Open and stir well. It should be soft and porridge-like. Add a splash of hot water if it is too thick.
  8. Serve with 240 g yoghurt on the side.

Tips

  • Soft and mild, so the whole family including the toddler can eat the same pot.
  • Thickens as it cools. For the next day's lunch, reheat with hot water until steaming hot and pack it in a thermos.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Contains: milk / dairy.