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Moong Dal Kichdi

Kichdi is such a simple, quick, delicious and healthy meal to enjoy. I call it a meal rather than a dish just  because it has all in one, the rice, dal, veggies, the taste everything. You really don't  need a side with it but if you have time you can always make a side or just serve it with little pickle.


  1. Basmati Rice: 1/2 cup
  2. Moong Dal: 1/2 cup
  3. Onion: 1 small thinly sliced ( you can skip onion if making this for a pooja)
  4. Green chilli: 1-2 slit in the middle
  5. Potato: 1 medium cut into cubes
  6. Carrot: 1 medium cut into cubes
  7. Green Peas: 1/2 cup 
  8. Cauliflower: 4-5 large florets cut into smaller florets
  9. Tomato: 1 medium cut into chunls
  10. Turmeric Powder: 2 tsp
  11. Salt: as per taste
  12. Sugar: 1 tsp
  13. Asafetida: 1tsp
  14. Oil: 1 tbsp
  15. Coriander Leaves: for garnish
  16. Ghee: 1/2 tbsp( adjust as per your taste)

Soak rice and dal together for 10-15 mins
In a pressure cooker heat oil.
Add the asafetida powder to the oil.
Add onion and cook till it turns translucent.
Add all the vegetables except tomatoes and cook for 2-3 mins.
Add the turmeric powder and fry the veggies till the raw smell of turmeric is gone.
Drain and wash the soaked rice and dal.
Add rice and dal to the veggies and mix well.
Add salt,sugar, tomatoes, green chilli and 2 1/2 cup of water.
Close the pressure cooker lid and bring it to high pressure and then reduce the heat and let it cook for another 4-5 mins.
Switch of the heat and let the pressure release naturally. 
As kichdi is supposed to be mushy we don't have to worry about rice being over cooke in the excess pressure.
Once the pressure is released, remove the lid and add the ghee.
Give it a nice stir which will allow the ghee to melt and mix even as well as mash up the veggies a little.
Garnish it with coriander leaves and serve it hot with a little pickle.

I served it with moola aloo bhaja (radius and potato fry). You can use other kind of dal as-well, but then it would be just kichdi and not moong dal kichdi :)

Till then happy blogging


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