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Moong (Lentil) Khichdi

Method:

  • Heat 3 tsp ghee (clarified butter)
  • Tip: Moong dal khichadi tastes good only in ghee, don't attempt it in oil
  • Once the ghee melts, add 1/4 tsp hing (asafoetida), 1/2 tsp haldi (turmeric) and 1/2 tsp jeera (cumin seeds)
  • Add 2 (to 3) inchs dalchini (cinnamon) and 3-4 cloves
  • Add the soaked dal and rice
  • Add salt to taste
  • Add water to cook
  • Tip: Rule of thumb for the water, use twice as much from the quantity of rice and dal.
  • Mix well
  • Cover with lid
  • Tip: For 1 cup dal and rice, we're using 2 cups water. For a stickier consistency, add more water
  • Tip: Cinnamon and Cloves are added to spice up the red lentil rice
  • Let it cook
  • Garnish with pure ghee and serve!

Archana Arte

Archana Arte

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