Step 1: Prepare Rice and Dal

Combine 1 cup of rice and 1/2 cup of moong dal. Wash them together thoroughly and then soak in water for 30 minutes.

Step 2: Sauté Aromatics

Heat 1/4 cup of oil in a pan. Add the chopped onion, 1/2 tsp cumin seeds, 1 cinnamon stick, and 4-5 black peppercorns. Sauté until the onions start to turn lightly golden.

Step 3: Cook the Masala Base

Add 1 tsp of ginger-garlic paste and fry for a few seconds. Then, add the chopped tomatoes, 1 green chilli, 1 pulao cube, 1/2 tsp turmeric powder, and salt to taste. Add a splash of water to prevent burning.

Step 4: Soften the Tomatoes

Mix everything well, cover the pan, and cook on low heat until the tomatoes become soft and mushy, forming a paste.

Step 5: Add Rice and Dal

Once the masala is cooked, add the soaked and drained rice and dal to the pan. Sauté for about a minute, mixing it well with the masala.

Step 6: Add Water and Boil

Pour in 4 cups of water. Stir well and check for salt at this stage, adjusting if necessary. Bring the mixture to a rolling boil over high heat.

Step 7: Simmer and Cook

Once the water is boiling, cover the pan, reduce the flame to low, and let the khichdi simmer until all the water is absorbed and the rice and dal are cooked through.

Step 8: Serve

Once cooked, the Moong Dal Khichdi is ready. Fluff it gently with a spoon and serve hot.

• For a softer, more porridge-like khichdi, you can add an extra cup of water (5 cups total).

• Soaking the rice and dal for at least 30 minutes helps them cook faster and more evenly.

• Check and adjust the salt after adding water, as the rice and dal will absorb it.