Moong dal khichdi is a very basic and healthy food.

Every house
hold has their own recipe for khichdi. At my home khichdi was
made with split moong dal and rice. I have added the laucki (ghia,
opo squash, bottle gourd), to make this a more complete one dish
and one pot meal.
Recipe will serve 3

Ingredients:
cup rice
cup moong dal
2 cup shredded opus also known as bottle guard, laucki or
ghia, you can also use zucchini shredded with skin on
1 tablespoon clarified butter (ghee) if you are vegan replace
the ghee with oil
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1-1/4 teaspoon salt
2 teaspoon ginger finely grated (adrak)
3-1/2 cups water
For serving
2 tablespoons hot clarified butter (ghee) optional
Method
1. Wash and soak the rice and moong dal in about 3 cups of
water for at least 15 minutes. Drain the water and set aside.
2. Heat the clarified butter in a pressure cooker over medium
high heat. When butter is moderately hot, add cumin seeds
and asafetida. After the seeds crack add all the other
ingredients for khichdi and stir.
3. Close the pressure cooker and seal the exhaust, or put the
weight.
4. After the pressure cooker start steaming lower the heat to
medium and cook for about 7 minutes.
5. Turn o the heat and wait until steam has stopped before
 opening the cooker.
6. Mix the khichdi well, dal and rice should be very soft, little
mushy. Consistency of the khichdi should be like runny
dough. Note: as khichdi cools will become little thick. If
needed add boiling water too adjust the consistency of your
liking.
7. Traditionally hot butter is poured over khichdi before serving,
serve hot.
8. Serve the khichdi with pickle, yogurt and papdam.
Enjoy!