Mung Dal Khichdi

Instructions

1. 1

   Rinse the basmati rice and mung dal together under running water until the water runs clear.

2. 2

   Heat the cooking oil in a pressure cooker or a large pot over medium heat.

3. 3

   Add the chopped onions and sauté until they turn golden brown.

4. 4

   Add the ginger and garlic, and sauté for another minute until fragrant.

5. 5

   Add the chopped tomatoes and cook until they become soft and mushy.

6. 6

   Stir in the turmeric powder and salt, and mix well.

7. 7

   Add the diced potatoes and sauté for a couple of minutes.

8. 8

   Add the rinsed rice and mung dal to the pot, and mix everything together.

9. 9

   Pour in 4 cups of water and stir well.

10. 10

    Close the lid of the pressure cooker and cook for 3-4 whistles, or until the rice and dal are cooked and soft. If using a pot, cover and cook on low heat until the rice and dal are tender, adding more water if necessary.

11. 11

    Once cooked, let the pressure release naturally if using a pressure cooker.

12. 12

    Open the lid and gently fluff the khichdi with a fork.

13. 13

    Serve hot with yogurt or pickle on the side.