Moong Dal Khichdi

Makes

6 services

Soak over night and rinse
- ¾ cup moong dal in 3 cups of water
- 1 cup rice in 3 cups of water
Grate
- 1 teaspoon ginger
Mince
- 1 teaspoon jalapeño
Measure
- 1 teaspoon canola oil
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric
- ½ teaspoon kosher salt
- 2 cups warm water (80°F)
- 2 tablespoons butter

Place large pan on medium heat and add the following:
- 1 teaspoon canola oil
- 1 teaspoon mustard seeds
Once the mustard seeds have begun to pop add:
- 1 cup rice
- 2 tablespoons butter
- 1 teaspoon ginger
- ¼ teaspoon turmeric
- 1 teaspoon jalapeño
- ½ teaspoon kosher salt
- 2 cups warm water (80°F)
- ¾ cup moong dal
stir a few times and bring to a boil
Let boil for a few minutes then reduce the heat and let simmer for 10 minutes.
Taste Test: If you decide to add any of the following ingredients you will need to bring to a boil and stir for a few minutes before removing from heat:
- ginger
- salt
- jalapeño

4 servings

Soak in water overnight. Rinse/strain with water until the water runs clear.
- 1 cup moong dal
Measure
- 2 tablespoons canola oil
- 1 teaspoon mustard seeds
- ¾ teaspoon kosher salt
- 1¾ cup water
- ½ cup water
- ¼ teaspoon turmeric
Mince
- ½ teaspoon fresh garlic
- ½ teaspoon fresh ginger
- 1 teaspoon jalapeño
Dice
- 1 cup onion
- 1 cup tomato
- 1 cup spinach

In a medium sauce pan add:
- 1 cup soaked/rinsed moong dal
- 1¾ cup of water
Let moong dal simmer for 30 minutes. Periodically check in and stir to make sure the moong dal does not burn.
- Note: You might need to add more water to avoid from burning. The goal is to breakdown the moong dal into an oatmeal like consistency.
In a large pan on medium heat add:
- 2 tablespoons canola oil
- 1 teaspoon mustard seeds
Cover the large pan, once the mustard seeds pop and brown remove the lid.
Turn the heat to low and add:
- 1 cup onion
Bring the large pan back to medium heat and add:
- ¾ teaspoon kosher salt
- 1 cup tomato
- ½ cup water
- ¼ teaspoon turmeric
- ½ teaspoon fresh garlic
- ½ teaspoon fresh ginger
- 1 teaspoon jalapeño
- 1 cup spinach
Bring the large pan to a boil for a few minutes then add the cooked moong dal (oatmeal like consistency).
Taste the dish to see if any additional flavor is needed.
Bring the large pan to a boil for a few minutes and remove from heat.

4 servings

Bring medium sauce pan to medium heat and add:
- 2 teaspoons canola oil
- 1 teaspoon mustard seeds
Once mustard seeds are popping and fully brown put the sauce pan on low. Then add:
- 1 cup of moong dal
- 2 cups water
- 1 teaspoon garlic
- 1½ teaspoon jalapeño
- ¼ teaspoon turmeric
- ⅓ teaspoon kosher salt
While stirring bring the medium sauce pan to a boil.
Boil for a few minutes then bring to a simmer. Constantly stir to avoid burning the moong dal. Taste to see if any additional flavor is needed.
- Note: Add a teaspoon of water if the lentils are still hard.
~15 minutes later once moong dal is soft and the dish has rice like consistency you can remove from heat.
- Note: You may need to burn off any excess liquid.