Moong Dal Khichdi with Aloo Chokha

Ingredients

For the moong dal khichdi

• 1/2 cup moong dal (yellow split)
• 1/2 cup rice
• 1 tbsp ghee or oil
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• Salt, to taste
• 3–4 cups water (adjust for desired consistency)

For the aloo chokha

• 3–4 medium potatoes, boiled
• 1 small onion, finely chopped
• 1–2 green chillies, chopped
• 2–3 garlic cloves, finely chopped or crushed
• 1/2 tsp mustard oil (optional, but adds great flavour)
• Salt, to taste
• Fresh coriander, chopped

Method

1. Wash the rice and moong dal together. You can soak them for 10–15 minutes if you like.

2. Heat ghee or oil in a pressure cooker or pot. Add cumin seeds and let them splutter.

3. Add the washed rice and dal. Stir for a minute.

4. Add turmeric, salt, and water. Mix well.

5. Pressure cook for 2–3 whistles or cook in a pot until soft and mushy. The consistency should be slightly loose and porridge-like.

6. Peel and mash the boiled potatoes in a bowl.

7. Add chopped onion, green chillies, garlic, salt, and a little mustard oil if using.

8. Mix everything well. Add fresh coriander and adjust seasoning.

9. Serve the warm khichdi with a portion of aloo chokha on the side.

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Tips: Adjust the consistency of khichdi by adding more or less water. Mustard oil in chokha adds a nice traditional flavour but can be skipped. Best served warm and fresh.