Moong Dal Khichdi – Your Comfort Bowl After Festive Feasts

🌟 Introduction

After weeks of laddus, sweets, and celebration food, nothing soothes your body like a warm bowl of khichdi.
This humble dish — made from moong dal and rice — is light on the stomach, rich in protein, and deeply comforting.
Cooked in the Mahaa Avanti Cooking Pot, every grain softens evenly while retaining its aroma and golden hue.

🧂 Ingredients

• ½ cup moong dal (yellow split lentils)

• ½ cup rice

• 1 tbsp ghee

• ½ tsp cumin seeds

• ½ inch grated ginger

• ¼ tsp turmeric powder

• Salt to taste

• 3 cups water

• Optional: chopped carrots, beans, or peas for a veggie twist

🔥 Method

1. Rinse and soak: Wash rice and dal together and soak for 15 minutes.

2. Temper: In the Mahaa Avanti Cooking Pot, heat ghee and add cumin seeds and ginger.

3. Cook: Add turmeric, soaked rice, and dal. Mix well.

4. Simmer: Pour water, add salt, and cook covered on low flame for 20–25 minutes till soft and creamy.

5. Mash & serve: Lightly mash for smooth texture. Garnish with ghee drizzle and coriander.

💡 Mahaa Tips

• Use low flame for the best creamy consistency.

• For a South Indian version, add curry leaves and asafoetida to the tempering.

• Mahaa’s triply base ensures even heat — no burnt dal or sticky bottom.

🍛 Serving Suggestions

Serve with papad, pickle, or a bowl of curd for a balanced meal.
Perfect for kids, elders, or anyone looking to reset after rich food.

🍳 Cookware Used

[Mahaa Avanti Cooking Pot] — even heat distribution and durable design for perfect Indian comfort food.

Cook Light. Cook Right. Cook Mahaa.
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