Khichdi/Moong Dal Khicdhi

Till few months ago, never made Khichdi at home. Always when we look for a quick lunch on busy weekends, it was pongal as everything can be thrown into a pot and it cooks. In no time lunch is ready. But for pongal my family likes it with gojju or chutney. Once I realized how easy and great tasting Khichdi is, this has become my quick lunch, one pot meal on busy days. I have made it so many times. It also has veggies and some flavoring in it, so no need to make anything for the side dish. Such a satisfying meal. Whenever I make this dish it is gone in no time, kids also love this mild flavored rice dish. It is a good balance of veggies, carb and protein. Also don’t forget the ghee, it really adds to the taste of the dish

Ingredients

rice 1 cup
moong dhal 1/2 cup
oil 5 tsp
mustard seeds 1 tsp
ginger garlic paste 1 tsp
onion 1 sliced long
beans cut long 1/2 cup
carrot cut long 1/2 cup
zucchini cut long 1/2 cup
green chilly 3
turmeric 1/2 tsp
salt to taste
garam masala 1 tsp
water 4 cups
ghee/clarified butter 1/2 cup for serving

Method

– on stove top
Soak moong dhal in water for 10-15 mins. Wash the rice and set aside.
Heat oil in a large pressure pan, add mustard seeds and let crackle.
Add ginger garlic paste, onion, beans, carrot, green chillies, and zucchini. Saute for 2-3 mins.
Add the washed rice, moong dhal, turmeric, salt, garam masala and continue to sauté for 3 more minutes.
Pour in the measured 4 cups of water and close the lid of the pan.
Let this pressure cook for 4 whistles.
Turn of the heat and let sit for 5 mins for the pressure to come down.
Serve piping hot khichdi with a tablespoon of ghee. Yum, Yum!!!
Note: optional: Mix it with a spoon once so that the rice gets a lil mushy.

– using Instant Pot
In the Instant Pot, click on Saute mode.
Put oil into the steel insert. Let it heat, add mustard seeds and let crackle.
Add ginger garlic paste, onion, beans, carrot, green chillies, and zucchini. Saute for 2-3 mins.
Add the washed rice, moong dhal, turmeric, salt, garam masala and continue to sauté for 3 more minutes.
Pour in the measured 4 cups of water and close the lid.
Press the cancel button, then press the manual/pressure cook button and set time to 13 mins, with vent set to seal position.
Let it cool for 5 mins, then release the pressure manually by turning the vent knob away from sealing position.
Serve piping hot khichdi with a tablespoon of ghee!
Note: optional: Mix it with a spoon once so that the rice gets a lil mushy.

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