Classic Comfort Moong Dal Khichdi

Rinse the basmati rice and moong dal together under cold running water until the water runs clear. Soak them in fresh water for 30 minutes, then drain thoroughly.

Heat the ghee or oil in a pressure cooker over medium heat. Add the cumin seeds and let them splutter until aromatic.

Add the chopped onion and sauté for 4–5 minutes, until soft and lightly golden.

Stir in the ginger-garlic paste and green chili, cooking for about 1 minute until fragrant.

Add the chopped tomato and cook until softened and blended into the mixture.

Sprinkle in the turmeric powder and salt, stirring well to evenly coat the masala.

Add the drained rice and moong dal, gently mixing to combine with the spices.

Pour in the water and give everything one gentle stir.

Close the pressure cooker lid and cook on high heat until 2 whistles.

Reduce the heat to low and simmer for 5–7 minutes.

Turn off the heat and allow the pressure to release naturally.

Open the lid, gently fluff the khichdi with a fork, garnish with fresh coriander leaves, and serve hot.