Step 1

firstly, in a large bowl rinse and soak ½ cup rice, ½ cup moong dal for 10 minutes.

Step 2

in a cooker heat 1 tsp ghee and add soaked dal and rice.

Step 3

saute for 2 minutes, or until the dal turns aromatic.

Step 4

now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. mix well.

Step 5

cover and pressure cook for 5 minutes.

Step 6

in a large kadai heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf and pinch hing.

Step 7

saute on low flame until the spices turn aromatic.

Step 8

now add 1 onion, 1 tsp ginger garlic paste and saute well.

Step 9

further, add 1 tomato and saute until the tomato turns soft and mushy.

Step 10

keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.

Step 11

saute for 2 minutes or until the spices turn aromatic.

Step 12

now add cooked rice and dal.

Step 13

also, add 1 cup water and mix well adjusting consistency as required.

Step 14

cover and simmer for 5 minutes or until the flavours are absorbed well.

Step 15

finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd.