To cook moong daal khichdi in a pressure cooker, start by heating 1 tsp of ghee and adding jeera. Sauté onions and tomatoes until they soften, then add turmeric, salt, and pepper. Mix in the soaked moong daal and rice, followed by 5 cups of water. Close the lid and cook for 5 whistles on medium flame. Once the steam has released, add garam masala, garnish with coriander leaves, and serve hot.

Yes, moong daal khichdi is naturally gluten-free as it is made with moong daal and rice, which do not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease.

If you're looking for a substitute for ghee in moong daal khichdi, you can use coconut oil or olive oil for a healthier option. Both will add a different flavor but will still keep the dish nutritious.

To store leftover moong daal khichdi, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. Reheat it on the stove or in the microwave, adding a splash of water if it has thickened.

Moong daal khichdi pairs well with a variety of side dishes. You can serve it with a side of yogurt for creaminess, pickles for tanginess, or a simple salad for freshness. Additionally, papad or fried vegetables can add a nice crunch to your meal.