moong dal khichdi

Ingredients:

• ½ cup rice
• ½ cup moong dal
• 2 cup shredded opus also known as bottle guard, laucki or ghia, you can also use zucchini shredded with skin on
• 1 tablespoon clarified butter (ghee) if you are vegan replace the ghee with oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1-1/4 teaspoon salt
• 2 teaspoon ginger finely grated (adrak)
• 3-1/2 cups water

For serving

• 2 tablespoons hot clarified butter (ghee) optional

Method

1. Wash and soak the rice and moong dal in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
2. Heat the clarified butter in a pressure cooker over medium high heat. When butter is moderately hot, add cumin seeds and asafetida. After the seeds crack add all the other ingredients for khichdi and stir.
3. Close the pressure cooker and seal the exhaust, or put the weight.
4. After the pressure cooker start steaming lower the heat to medium and cook for about 7 minutes.
5. Turn off the heat and wait until steam has stopped before opening the cooker.
6. Mix the khichdi well, dal and rice should be very soft, little mushy. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick. If needed add boiling water too adjust the consistency of your liking.
7. Traditionally hot butter is poured over khichdi before serving, serve hot.
8. Serve the khichdi with pickle, yogurt and papdam.