Hostel Moong dal with bread

Ingredients:

Tomatoes - 6 medium
Moong Dal - 1/2 cup
Garlic - 6 cloves
Onion - 1 medium
Green Chilli - 4
Turmeric powder - 1/4 teaspoon
Oil - 2 teaspoons
Water - 4 cups
Mustard - 1 teaspoon
Cumin - 2 teaspoons
Hing - 1/4 teaspoon
Curry leaves - 5
Red chilli powder - 1/2 spoon
Salt to taste

Steps:
 1. In a pressure cook, add the soaked moong dal, chopped tomatoes, chopped onion, garlic,  chopped green chilies, pinch of turmeric, water, 1 spoon of oil and pressure cook for 3 whistles.
2. After the contents of the pressure cooker are cooked and moderately cooled, whisk the contents of the pressure cooker.
3. Prepare tempering with, a spoon of oil,  Mustard, Cumin, Hing, Curry leaves, Red chilli powder.
4. Add the tempering to the contents of the pressure cooker and add salt and optionally lemon juice and boil for 5 min.
5. Serve with slices of fresh bread.

Iskcon Bangalore Kichidi

This is my version of the prasadham that is served at the popular Iskcon temple in Bangalore.

Ingredients:
Moong dal - 1/2 cup
Rice - 1/2 cup
Oil - to temper
Green chilli - 2
Ginger - 1 teaspoon
Curry leaves - 5
Cumin seeds - 2 teaspoons
Mustard seeds - 2 teaspoons
Fennel seeds - 1 teaspoon
Hing - as per taste
Bay leaves - 2
Cardamom - 2
Water - 5 cups

Steps:
1. Soak the rice and moong dal together for 30 min.
2. In a pressure cooker, add oil to temper.
3. To the hot oil, add mustard seeds, cumin seeds, fennel seeds, hing, green chilli and allow them to crackle.
4. Add chopped ginger, curry leaves, bay leaves, cardamom and sautee (without burning the ingredients)
5. Add the soaked dal and rice, add turmeric and  water and cook for 5 whistles.
6. Once cooking in complete, open the pressure cooker add salt and lemon juice to taste.