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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moong dal khichdi with punjabi dal tadka/ punjabi risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Moong Dal khichdi with Punjabi Dal Tadka/ Punjabi Risotto:
  1. Get Rice
  2. Prepare split green moong dal
  3. Make ready Vegetable oil
  4. Make ready cumin seeds
  5. Prepare large onion, chopped
  6. Get curry leaves
  7. Take tomato puree or 2 medium tomatoes
  8. Take green peas
  9. Make ready turmeric
  10. Prepare red chilli powder
  11. Prepare coriander powder
  12. Make ready tsp garam masala
  13. Make ready - inch ginger, grated
  14. Prepare Salt
  15. Prepare finely chopped coriander leaves
Instructions 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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