Step 1

Wash and rinse Mung Beans (1 cup), Red Lentils (1 cup), and White Rice (1 cup) together. Soak for 15 minutes in water, then drain and keep aside.

Step 2

Heat Oil (2 tablespoon) in pressure cooker, add Cumin Seeds (1 teaspoon).

Step 3

Now add the drained rice and lentils to the pressure cooker. Stir for a minute.

Step 4

Add Water (4 cup).

Step 5

Add spices, Kashmiri Red Chili Powder (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Salt (to taste). Stir well.

Step 6

Close the lid tightly and pressure cook the moong-masoor dal khichdi on a high flame for 2 whistles.

Step 7

Once the khichdi is cooked, give them a stir and adjust the amount of water as per your liking, if you want thick first add less water or give a 1 or 2 boil to khichdi on high flame until it thickens. Check your seasoning, add Garam Masala (1/2 teaspoon) and Fresh Cilantro (2 tablespoon).

Step 8

Serve the hot khichdi with roti or parathas with pickles and fresh veggies salad as a side dish and good accompanying with curd or lemon juice.