By Nikki V
Rinse the split yellow moong dal and basmati rice together in plenty of water until the water runs clear. Drain them well.
In a large pot or pressure cooker over medium heat, add 3 tbsp of ghee or oil. Once hot, add 1 tsp of cumin seeds and let them splutter.
Add in the rinsed rice and moong dal, stirring well to coat them in the oil.
Add 5 cups of water, 1/2 tsp of turmeric, and salt to taste. Stir well and bring to a boil.
Once it reaches a boil, lower the heat and cover the pot. Let it simmer for 25-30 minutes or until the rice and dal are completely cooked and soft. Stir occasionally to prevent sticking.
While the khichdi is cooking, prepare the roasted papad by simply roasting them over an open flame or in a microwave according to the package instructions.
Season the cucumber-tomato-onion kachumber salad with salt, black pepper, and any mild spices you prefer. Mix well.
Once the khichdi is done, mash it lightly if desired for a more uniform texture. Adjust seasoning with more salt and spices as needed.
Serve the hot moong dal khichdi with roasted papad on the side and the kachumber salad.
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By Nikki V
This Vegetarian Main Course Indian Cuisine recipe is ready in 45 minutes and features Split yellow moong dal, Basmati rice, Ghee or oil and other delicious ingredients. Contains 520 calories total.
Rinse the split yellow moong dal and basmati rice together in plenty of water until the water runs clear. Drain them well.
In a large pot or pressure cooker over medium heat, add 3 tbsp of ghee or oil. Once hot, add 1 tsp of cumin seeds and let them splutter.
Add in the rinsed rice and moong dal, stirring well to coat them in the oil.
Add 5 cups of water, 1/2 tsp of turmeric, and salt to taste. Stir well and bring to a boil.
Once it reaches a boil, lower the heat and cover the pot. Let it simmer for 25-30 minutes or until the rice and dal are completely cooked and soft. Stir occasionally to prevent sticking.
While the khichdi is cooking, prepare the roasted papad by simply roasting them over an open flame or in a microwave according to the package instructions.
Season the cucumber-tomato-onion kachumber salad with salt, black pepper, and any mild spices you prefer. Mix well.
Once the khichdi is done, mash it lightly if desired for a more uniform texture. Adjust seasoning with more salt and spices as needed.
Serve the hot moong dal khichdi with roasted papad on the side and the kachumber salad.
Calories per Serving: 520
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