Recipe: Delicious Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto

Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto. Moong Dal Khichdi is a healthy and comforting meal made with rice and lentils. It's lightly seasoned, wholesome and good for you! Serve this moong dal khichdi with a dollop of ghee on top and yogurt & pickle on the side!

Moong dal khichdi recipe - one pot meal of rice and moong lentils. Punjabi sabut moong dal recipe - the. Moong Dal Khichdi is very healthy and easy to digest recipe. You can have Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto

1. It's 1 1/2 cups of Rice.
2. It's 1 cup of split green moong dal.
3. You need 1 tsp of Vegetable oil.
4. Prepare 1 tsp of cumin seeds.
5. It's 1 of large onion, chopped.
6. You need 1 sprig of curry leaves.
7. Prepare 1/2 cup of tomato puree or 2 medium tomatoes.
8. Prepare 1 cup of green peas.
9. You need 1/4 tsp of turmeric.
10. Prepare 1/2 tsp of red chilli powder.
11. Prepare 1 tbsp of coriander powder.
12. Prepare 1 tsp of tsp garam masala.
13. Prepare 1 of - inch ginger, grated.
14. You need to taste of Salt.
15. It's 1/2 cup of finely chopped coriander leaves.

Sprouted moong, moong dal and rice khichdi - absolutely nutritious. Ingredients for Moong aur Dhuli Moong ki Khichdi Recipe. Though there are many simple and best curries and dals in Punjabi cuisine, nothing beats the simplicity and appeal of dal tadka, a yellow dal generously garnished with tadka (tempering) of garlic, dry red chilli. moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache!

Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto step by step

1. Heat oil in the pressure cooker or large saucepan..
2. Add the cumin seeds and when it sputter, add the onions and curry leaves..
3. Saute, stirring, until it turns brown in colour..
4. Add the ginger and saute another minute..
5. Add the tomato puree, turmeric, red chilli and coriander powder. Mix well and cook, stirring frequently, until the tomato puree darkens a couple of shades and bubbles at the corners..
6. Add the rice and lentil to it..
7. Mix everything well together, then add 4-5 cups of water or vegetable stock..
8. If you're cooking in a pressure cooker, cover now and let the khichdi cook for 10-15 minutes after the cooker comes to pressure..
9. On the stovetop, if not using a pressure cooker, bring the water to a boil, cover the pot with a tight-fitting lid and cook 30-35 minutes or until the rice and lentils are really soft. Add more water if needed at any time. You want the khichdi to have a slightly runny consistency, like a risotto. It shouldn't be too dry..
10. Open the pressure cooker or pot. If you're using frozen peas, add them at this point and stir the khichdi well. Add the garam masala and salt and return the khichdi to heat to let it warm through..
11. Garnish with the coriander or mint leaves..
12. Serve hot..

Take a pressure cooker and add the. Dal is the Indian term for dried lentils, pulses, legumes, or beans. A very important staple food in Indian cuisine, it is traditionally Melt the ghee in a tadka pan on high heat and add in the chopped onions. Saute them until they turn brown. Keep stirring the dal in between.