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Moong dal khichdi is a delicious and nutritious dish that can be easily made in a pressure cooker. Be it a rainy afternoon, a busy day or a time when you want something quick and nourishing, moong dal khichdi is the go-to choice for many Indians. And if it is cooked in a pressure cooker, it is the fastest yet healthiest meal. However, there are some fundamental rules for cooking in this kitchen appliance. They aren't challenging, and a mental note of them can result in a successful moong dal khichdi in a pressure cooker. Here are seven tips to ensure your khichdi turns out perfectly every time.
Before you start cooking, always rinse the mung dal and rice thoroughly. This removes any dirt or impurities and ensures that the khichdi is healthy.
Keep the ingredients ready
The ingredients of moong dal khichdi might vary slightly as there are no strict recipe rules. However, the basic list of ingredients for moong dal khichdi includes rice, moong dal, ghee or clarified butter, cumin seeds, dry red chilli, bay leaf, cumin powder and salt to taste. Many people also like to add some vegetables and finish with a garnishing of coriander leaves. While pressure cooking the moong dal khichdi, you must keep all the ingredients ready and handy.
Dal and rice ratio
Many people find the mung dal making the khichdi a bit slimy. In that case, the rice and dal ratio can be 1 cup and 1/2 cup, respectively. But having them in equal quantity makes it more nutritious.
Measuring the water
When one cooks a dish like this in an open vessel, the water quantity is visible and can be adjusted if needed. However, this isn't the case with cooking moon dal khichdi in a pressure cooker. Once the lid is on and it picks up steam, a wrong water measurement can lead to a runny or burnt khichdi. For every cup of rice and dal, add double cups of water. For example, if the rice and dal is 1 cup, the water should be 2 cups. This ensures that the khichdi is not too dry and watery.
Adjusting water for moong dal khichdi in pressure cooker, Image Source: indianhealthyrecipes.com
Presoaking the rice and dal
Presoaking the moong dal and rice helps in cooking the khichdi faster. It is also energy efficient. After rinsing the rice and dal, you can transfer them into a colander. Use the soaked water instead of throwing it.
Cooking time
One of the major concerns while pressure cooking moong dal khichdi is how long it takes to cook. Ideally, once the lid is on and if you are using soaked rice and dal, cook it on high pressure for 8-10 minutes. This ensures that the rice and dal are cooked properly and are not undercooked or overcooked.
Moong dal khichdi, Image Source: Indianhealthyrecipes.com
Whistles count
How many whistles for khichdi in a pressure cooker? This is a common question asked frequently. Going by the whistle counts, 3-4 whistles on high flame, and then reducing the heat and cooking on low flame for another couple minutes are enough.
Releasing the pressure
Many of us might seem to be in a hurry to open the cooker. But have patience, and let the pressure release naturally for 5-10 minutes before opening the pressure cooker. This allows the moong dal khichdi to settle and ensures that it is cooked evenly and not too hot to cause a safety issue.
