Moong Dal Kichdi- a comfort food

Kichdi is a comfort food for me. 
It is a one pot meal.
It is easy on the stomach and nutritious as well.
The mushy and colorful kichdi is a feast to the eyes. Even kids will like it (you can try this recipe for those picky eaters).
Pair it with some raita and pickle, or just plain yogurt and enjoy this plateful of goodnees.
Yum.


Here is my version of Kichdi.

Ingredients:
1. Basmati rice - 1 cup
2. Moong dal - 1/2 cup
3. Beans  - 1/2 cup (chopped)
4. Carrot  - 1/4 cup (chopped)
5. Potato  - 1 (medium size, chopped)
6. Green chilli  - 2 (chopped)
7. Tomato (medium size) - 1 (chopped)
8. Ginger paste - 1/2 tsp
9. Garlic paste - 1/2 tsp
10. Cumin seeds - 1/2 tsp
11. Coriander powder - 1/2 tsp
12. Turmeric powder - 1/4 tsp
13. Onion - 1 (finely chopped)
14. Oil - 1 tbsp 
15. Ghee - 2 tbsp
16. Salt - to taste
17. Water - 2 1/2 - 3 cups

Method:

Wash and soak the basmati rice and moong dal for about 30 minutes.

Heat oil & ghee in a pressure cooker. 

When the oil becomes hot, add the cumin seeds. The cumin seeds will splutter and will emanate a nice aroma; add the finely chopped onion. Let the onion turn translucent and then add the veggies, green chilli, ginger and garlic. Cook this for about 5 minutes and then add the chopped tomatoes. Continue cooking till the tomatoes are mushy and soft. Now add the coriander powder and turmeric powder. Saute till the raw smell is gone.

Now add the soaked rice and dal into the pressure cooker and give it a good stir. Make sure that everything is mixed well. Add water now. If you like it really mushy, add three cups or more water. Cover and cook for a maximum of 2 whistles.

Notes:

1. Fresh vegetables are the best to use in this recipe but you can use frozen vegetables too.

2. The water should be hot water.

3. The best oil for this recipe is vegetable oil.

4. You can add a few pieces of chicken to this dish (before adding the rice+dal mixture) to make it more nutritious and to trick those vegetable haters ;).