Mag ni dal ni khichdi Recipe

Cooking Directions

• STEP 1.Wash and soak the split moong dal and rice for 30 minutes.
• STEP 2.Heat ghee in a pressure cooker and add cumin seeds, asafoetida, and ginger.
• STEP 3.Add the soaked dal and rice, along with turmeric powder, salt, and water.
• STEP 4.Pressure cook for 3-4 whistles or until the dal and rice are cooked and mushy.
• STEP 5.Once cooked, give it a good mix and adjust the consistency by adding more water if needed.
• STEP 6.Serve hot with a dollop of ghee and your choice of pickles or yogurt.

Cooking Tips

• Soaking the dal and rice helps in faster cooking and better texture.
• Adjust the consistency of the khichdi according to your preference by adding more or less water.
• You can add vegetables like peas, carrots, or potatoes to make it more nutritious and flavorful.

Storage and Serving

• Mag ni dal ni khichdi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichdi in a microwave or on the stovetop with a little water to restore its moisture.