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Dhuli Moong Dal Khichdi

By: Admin
Region: Indian
Dish:Vegetarian - Others
Servings: 4
Time to Prepare: 30 Mins


Ghee - 1 tbsp
Cloves - 2-3
Cinnamon - 2 inch piece
Black peppercorns - 4-5
Cumin seeds - 1 tsp
Onion - 1/2 cup Thinly sliced
Green chilli - 2 Slit into half
Broken basmati rice - 1/2 cup
Dhuli Moong Dal / Split hulled green gram ) - 1/2 cup
Turmeric powder - 1/2 tsp
Salt to taste
Water - 4 cups
Lemon slices
Golden fried onions
Fresh coriander
For tempring
Ghee - 1 tbsp
Cumin seeds - 1/2 tsp


Wash and soak rice and lentil in enough water for 20 minutes.

Heat ghee in a pressure cooker.

Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle for a few seconds.

Add onion and green chili and fry till onions turns slightly brown.

Drain the lentil and rice and add in the pressure cooker along with turmeric powder, salt and water.

Cook until rice and lentils are nicely cooked. ( I cook for approximately one whistle on high heat and then 3 whistles on low heat )

Add more water if required. Heat ghee for tempering in a pan.

Once the ghee is hot, add cumin seeds and let them crackle for a few minutes.

Pour the tempering over khichdi.

Garnish with lemon slices, golden fried onions and fresh coriander.

Pour some more ghee on top. Serve Khichdi with papad, coriander chutney, curd and pickle.

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