Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto
Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, moong dal khichdi with punjabi dal tadka/ punjabi risotto. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook moong dal khichdi with punjabi dal tadka/ punjabi risotto using 15 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto:
  1. Make ready 1 1/2 cups Rice
  2. Make ready 1 cup split green moong dal
  3. Get 1 tsp Vegetable oil
  4. Get 1 tsp cumin seeds
  5. Get 1 large onion, chopped
  6. Make ready 1 sprig curry leaves
  7. Take 1/2 cup tomato puree or 2 medium tomatoes
  8. Make ready 1 cup green peas
  9. Prepare 1/4 tsp turmeric
  10. Prepare 1/2 tsp red chilli powder
  11. Prepare 1 tbsp coriander powder
  12. Prepare 1 tsp tsp garam masala
  13. Make ready 1 - inch ginger, grated
  14. Make ready to taste Salt
  15. Make ready 1/2 cup finely chopped coriander leaves
Steps to make Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto:
  1. Heat oil in the pressure cooker or large saucepan.
  2. Add the cumin seeds and when it sputter, add the onions and curry leaves.
  3. Saute, stirring, until it turns brown in colour.
  4. Add the ginger and saute another minute.
  5. Add the tomato puree, turmeric, red chilli and coriander powder. Mix well and cook, stirring frequently, until the tomato puree darkens a couple of shades and bubbles at the corners.
  6. Add the rice and lentil to it.
  7. Mix everything well together, then add 4-5 cups of water or vegetable stock.
  8. If you're cooking in a pressure cooker, cover now and let the khichdi cook for 10-15 minutes after the cooker comes to pressure.
  9. On the stovetop, if not using a pressure cooker, bring the water to a boil, cover the pot with a tight-fitting lid and cook 30-35 minutes or until the rice and lentils are really soft. Add more water if needed at any time. You want the khichdi to have a slightly runny consistency, like a risotto. It shouldn't be too dry.
  10. Open the pressure cooker or pot. If you're using frozen peas, add them at this point and stir the khichdi well. Add the garam masala and salt and return the khichdi to heat to let it warm through.
  11. Garnish with the coriander or mint leaves.
  12. Serve hot.

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