There is no food in India more classic or comforting than Khichdi. It's the food we turn to when we're sick, when we need something light, or when we just want a quick, wholesome meal. This Simple Moong Dal Khichdi is the perfect example of a balanced meal in one pot.

As you mentioned, it's a perfect balance of carbohydrates (from the rice) and protein (from the moong dal). Because it uses moong dal, it's also incredibly easy to digest, making it a fantastic meal for everyone in the family, from kids to adults.

Why This is the Perfect Balanced Meal

One-Pot Wonder: All you need is one pressure cooker. This means minimal cleanup and a very fast cooking time.
Nutrient-Dense: It combines protein and carbs perfectly. The tempering (tadka) with ghee adds healthy fats, which are essential for absorbing vitamins.
Easily Digestible: Moong dal is the lightest and most easily digestible of all lentils, which is why it's a go-to for light, healthy eating.
Incredibly Versatile: This is the base recipe. You can add vegetables like peas, carrots, or spinach to make it a "Vegetable Khichdi."

Step-by-Step Instructions for Making the Recipe

Here is a simple, no-fail process for making the perfect Moong Dal Khichdi.

Step 1: Prepare the Dal and Rice

Take your 1/2 cup of Moong Dal and 1/2 cup of Basmati Rice in a bowl.
Wash them together under running water 3-4 times, until the water runs mostly clear.
Let them soak in water for about 10-15 minutes while you prepare the tempering. This is optional but helps them cook faster and softer. Drain the water just before using.

Step 2: Prepare the Tempering (Tadka)

Place your pressure cooker on the stove over medium heat.
Add the 1 tbsp of Ghee and let it get hot.
Add 1 tsp of Cumin Seeds (Jeera). Let them crackle and pop for about 30 seconds.
Add the 1/4 tsp of Asafoetida (Hing), the 1/2 inch of chopped Ginger, and the 1/2 tsp of Turmeric Powder (Haldi).
Sauté for another 30 seconds. Be careful not to burn the turmeric.

Step 3: Combine and Cook

Add the drained rice and dal mixture to the pressure cooker.
Stir everything together for about one minute. This "bhuno" step (sautéing) gives the khichdi a nice, nutty flavor.
Add 3 cups of water and salt to taste. Stir well.
Secure the lid on the pressure cooker.

Step 4: Pressure Cook

Cook on medium-high heat for 3-4 whistles.
After the whistles, turn off the heat and let the pressure release naturally (this takes about 10-15 minutes).
Do not try to release the pressure manually (quick release). Letting it release naturally makes the dal and rice perfectly soft and creamy.

Step 5: Garnish and Serve

Once the pressure has dropped, open the lid.
Stir the khichdi well. If it looks too thick, you can add a little hot water and stir to get your desired consistency.
Check for salt and adjust if needed.
Garnish with fresh chopped coriander (dhania) and an optional extra 1/2 tsp of ghee on top for flavor.
Serve hot!

Pro-Tips and Variations

Serving Suggestion: Khichdi is famously served as part of a "ChaH (Four) Yaar" (four friends): Khichdi, Dahi (Yogurt), Papad, and Achaar (Pickle).
Make it Vegan: Simply replace the Ghee with a neutral oil like sunflower oil or coconut oil.
Make it a "Masala Khichdi": You can add 1/4 tsp of red chili powder and 1/2 tsp of coriander powder along with the turmeric.
Make it a "Vegetable Khichdi": Add 1/2 cup of chopped vegetables like peas, carrots, and beans to the tadka and sauté for 2 minutes before adding the rice and dal.

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