Ingredients
- 1/2 cup Quantity Split yellow moong dal
- 1/2 cup Basmati rice
- 2 tsp Ghee (clarified butter)
- 1 tsp Cumin seeds
- A pinch Asafoetida (Hing)
- 1 tsp Ginger (grated)
- 1, slit Green chili (optional)
- 1/2 tsp Turmeric powder
- To taste Salt
- 4 cups Water
- 1/2 cup, chopped Vegetables (optional: peas, carrot, beans)
- For garnish Fresh coriander leaves
Directions
Moong Dal Khichdi is a classic Indian comfort food, cherished for its simplicity, nutrition, and digestibility. Made with split yellow moong dal (lentils) and soft, fragrant rice, this wholesome one-pot dish is lightly spiced with turmeric, cumin, and ginger, creating a subtle, soothing flavor perfect for all ages. Traditionally, khichdi is considered a healing and easily digestible meal, often served to the sick or during fasting.
This versatile dish can be enjoyed plain or with vegetables such as carrots, peas, or beans for added nutrition. It pairs beautifully with yogurt, pickles, or a dollop of ghee, enhancing both flavor and richness. Moong Dal Khichdi is not only quick and easy to prepare but also highly customizable, making it ideal for breakfast, lunch, or dinner.
Beyond its taste, khichdi is packed with protein, fiber, and essential nutrients, providing a balanced and light meal. Its comforting texture, subtle aroma, and warm, homely flavors make it a staple in many Indian households. With minimal ingredients and simple cooking techniques, it embodies the perfect harmony of health, taste, and tradition.
For modern kitchens, it can be made in a pressure cooker or on the stovetop, with slight adjustments to water for a porridge-like or drier consistency. Whether you are looking for a nourishing meal, a detox-friendly dish, or simply a taste of home, Moong Dal Khichdi is an evergreen recipe that never fails to comfort and satisfy.
Disclaimer: Nutritional values provided are approximate and for informational purposes only. Actual values may vary depending on ingredients, portion sizes, and cooking methods. Store khichdi in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. Consume within recommended time for best taste and safety.
Steps
1 Done | Wash & SoakRinse moong dal and rice together until water runs clear. Optional: Soak for 15–20 minutes for faster cooking. |
2 Done | TemperingHeat ghee in a pressure cooker or deep pan. Add cumin seeds and let them splutter. Add asafoetida, ginger, and green chili. Sauté for 30 seconds. |
3 Done | Add Dal & RiceAdd the washed moong dal and rice. Add turmeric powder and salt. Mix well. |
4 Done | Add Water & VegetablesPour 3–4 cups of water (adjust for desired consistency). Add chopped vegetables if using. |
5 Done | CookPressure Cooker: Cook for 2–3 whistles on medium heat. Pan: Cover and cook for 25–30 minutes, stirring occasionally, until dal and rice are soft. |
6 Done | Final TouchOpen the cooker once pressure releases naturally. Mix well to get a slightly mushy consistency. Garnish with fresh coriander leaves. |
7 Done | Serve HotBest served with yogurt, pickle, or papad. |
8 Done | Tips & Tricks🥄 For a more flavorful khichdi, add a pinch of black pepper or garam masala at the end. 🥦 You can add seasonal vegetables like spinach, bottle gourd, or pumpkin. 🍋 A few drops of lemon juice enhance taste and digestibility. 🥘 Consistency: For a porridge-like khichdi, add extra water; for a drier khichdi, reduce water. |
