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Masala Dhuli Moong Dal Khichdi
Sapana Behl
A delicious combination of the split green gram, rice and tomatoes in mildly spiced masala powders and topped with a dollop of ghee is a match made in heaven.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dinner, Lunch
Cuisine
Indian
Servings
4
People
Ingredients
1x
2x
3x
1 1/2
cups
split yellow moong dal
1/2
cup
rice
1
big or two medium tomatoes,
chopped
1
green chilli,
chopped
1
teaspoon
mustard seeds
1
teaspoon
cumin seeds
a pinch aseftida
few curry leaves
2-3
dried whole red chilli
2
tablespoon
oil or ghee
4-5
cups
water or as required
Spices
salt to taste
1
teaspoon
coriander powder
1
teaspoon
cumin powder
1
teaspoon
garam masala
1/2
teaspoon
turmeric powder
Instructions
Wash and soak dal and rice in enough water for about 30minutes. Drain and set aside.
Heat oil or ghee in a pressure cooker and add cumin seeds, mustard seeds, asafetida, whole red chilli and curry leaves.
Stir and add tomatoes and red chilli. Saute for few minutes and then add the spices and salt.
Once tomatoes are soft add drained dal and rice into the cooker, stir and add water.
Cook for about 3 to 4 whistles. Let the pressure release itself before opening the cooker.
Serve hot with a dollop of ghee, pickle and chutney.
Notes
You may add seasonal vegetables to make it healthy and more delicious.
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