Hyderabadi Khichdi

Ingredients

Basmati Rice

1 cup

Moong Dal

1 cup

Ghee

2 tablespoons

Cumin Seeds

1 teaspoon

Green Chillies

2, finely chopped

Onion

1, finely chopped

Garlic

2 cloves, minced

Ginger

1 inch piece, grated

Turmeric Powder

1/2 teaspoon

Salt

to taste

Water

4 cups

Instructions

1. Begin by washing the basmati rice and moong dal under cool running water until the water runs clear. Soak them in plenty of water for 30 minutes.
2. After soaking, drain the rice and dal and set them aside.
3. In a pressure cooker, heat the ghee over medium heat. Once hot, add the cumin seeds and let them sizzle until they release their aroma.
4. Add the finely chopped green chillies, onion, minced garlic, and grated ginger to the cooker. Sauté the mixture until the onions turn a beautiful golden brown color.
5. Now, incorporate the drained rice and dal into the cooker. Stir in the turmeric powder and salt, ensuring that everything is evenly mixed.
6. Pour in the water and secure the lid of the pressure cooker. Cook under pressure for about 15 minutes, or until you hear three whistles.
7. Allow the pressure to release naturally from the cooker before opening the lid. Once safe to open, fluff the khichdi gently with a fork.
8. Serve the Hyderabadi Khichdi hot, preferably with a side of tangy pickle and cooling yogurt. Enjoy this wholesome, satisfying dish that is a true representation of Hyderabadi cuisine.