Hyderabadi Khichdi

Cuisines

Best for

Recipe

Ingredients

	1 cup	Basmati rice
	0.5 cup	Moong Dal , split yellow
	3 cups	Water
	1 medium	Onion , thinly sliced
	1 medium	Tomato , chopped
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Cumin , seeds
	1 stick	Cinnamon
	2	Clove
	2	Cardamom , green
	2 tablespoons	Ghee
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped
	1 tablespoon	Lemon juice

Instructions

1. 1 Wash and soak the basmati rice and moong dal together for 30 minutes.
2. 2 Heat ghee in a pressure cooker over medium heat.
3. 3 Add cumin seeds, cinnamon stick, cloves, and cardamoms. Sauté until fragrant.
4. 4 Add sliced onions and sauté until they turn golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for a minute.
6. 6 Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
7. 7 Drain the soaked rice and dal, and add them to the cooker. Stir well to combine.
8. 8 Pour in the water and mix everything together.
9. 9 Close the lid of the pressure cooker and cook for 3 whistles on medium heat.
10. 10 Allow the pressure to release naturally, then open the lid.
11. 11 Fluff the khichdi gently with a fork and add lemon juice.
12. 12 Garnish with chopped coriander leaves before serving.