Masala Moong-Daal Khichadi .

A Comfort food and a one-dish meal in itself. This is a simple preparation of Rice and lentils (Viz. Green Moong dal) with added vegetables and mild spices. Ready in a jiffy and serves as a great meal for people under the weather or even great in summers when you hardly have any appetite. Full of nutrition and packed with energy, this is often one of the earliest meals for babies in India. Serve hot with a dollop of ghee, few papads and some pickle and one really does not need anything else.

INGREDIENTS :

Rice 1 Bowl 

Moong dal with skin (You can also take without skin if you prefer). 1/2 Bowl

Personally I prefer with skin as it adds more fibre to the dish.

Finely chopped onions 1 small

Finely chopped  tomatoes 1 small

** You can add finely chopped carrots, cauliflowers, green peas, french beans too if you so prefer)

Hing powder (asafoetida) 1/2 tsp

turmeric powder 1/2 tsp

Red chilli powder 1 tsp or as per taste

Goda masala powder 2 tsp 

Jeera or cumin seeds 1 tsp.

METHOD :

1. Clean and wash the dal and rice.

2. In a vessel add  double the quantity of water (So that khichadi gets a paste like texture when cooked)

3. Add all the remaining ingredients. Mix well

4. Cook in the pressure cooker . After one whistle lower the gas and cook for around 15 more mins

5. Serve HOT with a nice dollop of ghee, some roasted papad, Mango Pickle (Click for recipe) and Kadhi (Click for recipe)