Moong Dal Khichdi

Moong Dal Khichdi is a complete meal in itself. Made with rice and lentils, khichdi is healthy, wholesome and good for you! This recipe is also gluten-free. It can be made vegan by replacing the ghee with oil.

Serve this moong dal khichdi with a dollop of ghee on top and yogurt & pickle on the side!

Moong Dal Khichdi

Sometimes I share on this blog things that I couldn’t have even thought of sharing when I first started the blog. I mean who shares khichdi recipe? Not me! would have been my straight answer few years back.

For those unaware, khichdi is a complete meal made with rice and lentils which are pressure cooked together and in India it’s synonyms with illness. I mean if you are ill, you eat khichdi! Usually the simple khichdi is made using only rice, lentil (usually moong dal since it’s very light on the stomach) salt and turmeric.

It’s served with little ghee on top and with side of yogurt. It’s very easy on your stomach and that’s what mom made us whenever we were down with fever or stomach ache or whatever.

Moong Dal Khichdi Recipe

It’s also one of those things which most Indian students learn to cook when they leave the country. Every Indian students carries with them a pressure cooker and is always told by their mom to make khichdi if nothing else. You just add rice and dal and water and pressure cook. Can’t get simpler that that right? Wrong!

It becomes all wrong when you have no idea on how to go about it! I never thought I should share such basic recipes on the blog but once I was telling my younger cousin this recipe where I told her “so you add boiled potatoes to this” and she goes like “but how do we boil potatoes” ! Point, I thought!

I mean for someone who has never cooked obviously boiling potato is also not easy, forget about making khichdi! So I hope this post will help those students or newbies who want to learn how to make simple moong dal khichdi. It’s wholesome, easy and good for you!

Khichdi

How to Make Khichdi

Khichdi is made in different ways in different parts of the country. The place I belong to, it’s made like a porridge. So we add extra water with rice and dal and cook it to a porridge like consistency.

In some parts of the country, it’s made almost like a pulao, so if you want your khichdi like that, add only double the amount of water, I added around 4 times.

Also different lentils can be used in khichdi, the most common one in my home is moong dal. It’s actually the most easily digestible dal and so used in khichdi.

The funny thing is that since khichdi is generally assumed to be bland and boring, people don’t really like it. I know my brothers would never eat it unless and until they were ill!

Luckily me and hubby love it, so I make it whenever we want to eat something light and homemade. Hope you guys like this simple Indian recipe.

 

Method

Take 1/2 cup rice and 1/2 cup moong dal in a bowl.

Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.

Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water. Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5-6 whistles. The rice and dal will cook and be very soft and mushy, set aside.

Moong Dal Khichdi Recipe-Step-1

To another pan on meidum heat, add ghee and oil. You may use only oil to keep it vegan.

Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.

Add chopped ginger and green chili. Saute for 30 seconds or so or till ginger starts turning light golden brown in color.
Moong Dal Khichdi Recipe-Step-2

Add chopped tomatoes and green peas. Cook for 2 minutes, you don’t want the tomatoes to get too mushy.

Add the cooked rice and dal to the pan.

Mix till well combined, add salt and adjust to taste. Moong Dal Khichdi Recipe-Step-3

Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Also it’s usually served with some papad, achar (pickle) and yogurt on the side.

Khichdi Recipe

Moong Dal Khichdi

Moong Dal Khichdi is a healthy and comforting meal made with rice and lentils. It's lightly seasoned and good for you!
Course Main Course
Cuisine Indian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3
Calories: 278 kcal
Author: Manali
4.75 from 4 votes
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Ingredients

  • 1/2 cup rice
  • 1/2 cup moong dal, I used moong dal dhuli
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/8 teaspoon hing powder, also know as asafoetida

Tempering

  • 1 teaspoon ghee
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon finely chopped ginger
  • 1 green chili, finely chopped
  • 1 large tomato, chopped
  • 1/4 cup green peas
  • salt, to taste

Instructions

  1. Take 1/2 cup rice and 1/2 cup moong dal in a bowl.
  2. Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
  3. Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water.
  4. Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5- whistles.
  5. The rice and dal will cook and be very soft and mushy, set aside.
  6. To another pan on meidum heat, add ghee and oil. You may use only oil to keep it vegan.
  7. Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
  8. Add chopped ginger and green chili. Saute for 30 seconds or so or till the ginger starts turning light golden brown in color.
  9. Add chopped tomatoes and green peas. Cook for 2 minutes, you don't want the tomatoes to get too mushy.
  10. Add the cooked rice and dal to the pan.
  11. Mix till well combined, add salt and adjust to taste.
  12. Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Also it's usually served with some papad, achar (pickle) and yogurt on the side.

Recipe Notes

  1. Use only 2 cups of water if you want a more pilaf/pulao like consistency for your khichdi. This recipe is for a porridge like khichdi.
  2. You may use other veggies in the khichdi like spinach, carrots, onion.
  3. To make it vegan, simply skip the ghee and use oil only.
  4. The khichdi tastes best when it's warm. It will become thick once you keep it inside the refrigerator. Simply add more water and little salt and bring it to a desired consistency when heating it up again.

 

Nutrition Facts
Moong Dal Khichdi
Amount Per Serving
Calories 278 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 832mg 35%
Potassium 467mg 13%
Total Carbohydrates 48g 16%
Dietary Fiber 11g 44%
Sugars 3g
Protein 11g 22%
Vitamin A 8.7%
Vitamin C 16.6%
Calcium 3.1%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Moong Dal Khichdi

Moong Dal Khichdi Collage

26 thoughts on “Moong Dal Khichdi

  1. I would love to eat this when I’m sick, or any other time for that matter! ? This looks way better than anything I’ve ever had when I don’t feel well. This looks so wholesome and tasty!

  2. Well I’m glad you decided to share recipes you never thought you’d share, because this dish looks comforting and delicious! I’ve never had khichdi before, but the flavors in here sound amazing, Manali! I’ll take a vat please! 😉 Cheers, dear!

  3. Made this recipe tonight and it’s soooo delicious that I had to comment too.The flavours were awesome, just like eating from a good veg restaurant in India. My daughter thought it was the perfect comfort food as well. Really delicious, wonderful balance of flavours and super easy. Thank you so much for sharing!

    1. Hi Cindy! You can add 1-2 medium potatoes..I would boil them with the rice and lentil..or you can boil them separately and then add them while doing the tadka/tempering! Hope this helps!

  4. Hi Manali,
    I made noodles today for school lunch . Followed the recipe to the T and most of the time things don’t turn out well even when i follow exact steps but the noodles turned out too good . My kids liked it .

    Same with khichdi so trying out your recipe and will keep you posted.

    Thanks
    Aparna

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