Fitness Feast

Ah, khichdi, a simple and comforting dish loved by many! Making khichdi in a cooker is quick, convenient, and retains the flavors beautifully. Let me guide you through the process:

Ingredients:
– 1 cup rice
– 1/2 cup yellow split moong dal (lentils)
– 2 cups water
– 1 medium-sized onion, finely chopped
– 1 small tomato, chopped (optional)
– 1-2 green chilies, slit (adjust to taste)
– 1 teaspoon ginger, grated
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– Salt to taste
– 1 tablespoon ghee or oil
– Fresh coriander leaves, chopped for garnish

Instructions:
1. Begin by rinsing the rice and moong dal under running water until the water runs clear. Soak them together for about 15 minutes. This step is optional but helps in better cooking and digestion.
2. Heat the cooker on medium heat and add ghee or oil. Once hot, add cumin seeds and allow them to splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger, green chilies, and sauté for a minute. If using tomatoes, add them now and cook until they become soft and mushy.
5. Now, add turmeric powder, red chili powder (if desired), and salt. Give it a quick stir.
6. Drain the soaked rice and lentils and add them to the cooker. Sauté gently for a minute to coat the grains with the spices.
7. Add water and give it a stir. Check the saltiness of the water – it should be slightly salty.
8. Close the cooker lid and cook on high heat until you hear 2 whistles. Then, reduce the heat to low and cook for another 5-7 minutes.
9. Turn off the heat and let the pressure release naturally. Once the pressure is released, open the cooker lid and give the khichdi a gentle stir.
10. If desired, garnish with fresh coriander leaves.

Your flavorful khichdi is ready to be served! Enjoy it with a dollop of ghee, yogurt, or a side of pickle. Khichdi is a versatile dish, so feel free to make variations by adding vegetables like peas, carrots, or spinach for added nutrition and flavor. Bon appétit!