- 1 cup chopped green acorn squash
- 1 moong dal, (split husked mung beans)
- 1 cup basmati rice
- 2 teaspoons ground turmeric
- 1 bay leaf
- 2 tablespoons cumin seeds
- 2 green chilies, chopped
- 1 tablespoons ginger paste
- 2 whole red chilies
- 4 whole green cardamom
- 1 cinnamon stick
- 5 cloves
- 1 tablespoon ghee
- 4 cups water
Heat pressure cooker and dry roast moong daal till lightly browned and aromatic (take care not to burn it).
Wash daal and add in rice, chopped squash, 1 tablespoon cumin seeds, turmeric, ginger, green chilies, salt and 4 cups of water. Pressure cook for 1 whistle.
Add 1 tablespoon ghee, temper bay leaf, whole red chilies, 1 tablespoon cumin seeds, cinnamon, cardamom, and cloves for a few seconds.
Add cooked khichdi, check salt and add additional water according to desired consistency if needed. Cook a couple of mins and serve.