Preparation time – 1 hour
Cooking time – 15 to 20 minutes
Ingredients:
Rice – 1 cup
Moong dal with skin – ½ cup
Oil – 2 Tablespoons
Mustard seeds – ½ Teaspoon
Hing (asafoetida) – ¼ Teaspoon
Dry red chilly – 1
Garlic, sliced – 5
Onion, sliced – 1 medium
Carrot, cut into sliced – ¼ cup
Capsicum, sliced – ¼ cup
Turmeric powder – ¼ Teaspoon
Salt to taste
Red chilly powder – ½ Teaspoon
Coriander powder – ½ Teaspoon
Cumin powder – 1/2 Teaspoon
Method:
Soak rice and moong dal for 1 hour. Wash it well. Pressers cook with 3 cups of water, salt, and turmeric powder for 3 to 4 whistle or till cook. Let it cool down.
Heat oil in pan, add mustard seeds, dry red chilly, garlic slices and sauté for ½ minute.
Add onion, capsicum, carrots, salt, and turmeric powder and mix well. Cook for 2 to 3 minute. Add red chilly powder, coriander powder, cumin powder, mix well. Cook for 1 minute. Switch off the flame.
Take serving plate, arrange moong dal khichadi. Arrange cooked vegetables over khichadi. Garnish with dry red chiily and garlic slice.
Serve it with curd and papad.