To be honest, my favorite meals tend to be somewhat time-consuming to prepare, but that’s what makes them special and worth the effort!
However, when I’m short on time, feeling unwell, or simply not in the mood to cook extensively, I do appreciate the simplicity of one-pot meals.
My top choice in such situations is Moong Dal Khichdi—it’s effortless to cook and incredibly satisfying. Here’s my go-to recipe:
- Ingredients:
- Equal quantities of rice and yellow moong dal (lentils), soaked for about an hour
- Spices: whole red chillies, cumin seeds, asafoetida (hing), cloves, cinnamon, bay leaf, turmeric powder, grated ginger, and red chilli powder
- Clarified butter (ghee)
- Salt to taste
- Water (3.5 times the volume of rice and lentils)
- Cooking Method:
- Heat ghee in a pressure cooker.
- Temper the spices (whole red chillies, cumin seeds, asafoetida, cloves, cinnamon, bay leaf) until fragrant.
- Add turmeric powder, grated ginger, and red chilli powder. Sauté briefly.
- Drain and add the soaked rice and lentils. Mix well with the spices.
- Pour in water (3.5 times the volume of rice and lentils).
- Add salt to taste and mix everything thoroughly.
- Close the pressure cooker lid and cook until you hear 2 whistles.
- Allow the pressure cooker to cool naturally.
- Once cooled, your Moong Dal Khichdi is ready to enjoy!
I prefer to keep the khichdi slightly runny, eliminating the need for additional accompaniments. I typically serve it hot with a crunchy papad and a generous drizzle of ghee on top.
This dish is not only quick and easy to prepare but also hearty and comforting—a perfect meal for busy days or when you’re craving something wholesome without too much fuss.