Moong Dal Khichdi – Best Homemade

In a frying pan, dry roast the rice and moong dal in a low flame for 3-4 minutes

Pressure cook the roasted rice and moong dal by adding 3 cups of water in a medium flame till 2 whistle.

Once pressure is out from cooker, keep it aside and let it cool.

In a while, heat oil and ghee in a deep kadhai/pan followed by adding mustard seeds, chana dal, cumin seeds, black pepper, green chillies, curry leaves, cashews and fry for few minutes until cashews turns little golden brown colour.

Next add asafoetida, turmeric powder, chopped ginger and fry for 1 minute.

Next add cooked rice - moong dal mixture to it with adding 1 cup of water and salt. Blend well with spices in a medium flame for 5-10 minutes.

If khichdi becomes thick add more water as required, along with water check and add salt as per taste.

Always khichdi should be watery because khichdi tends to get thicker as it cools down.

Atlast add few drops of lemon juice, grated coconut and chopped coriander leaves. Mix well and serve hot topped up with ghee/ butter, Curd.