Moong Dal Khichdi
A comforting and wholesome one-pot meal, perfect for any time.
⏱️ 35 min🍽️ Serves 1
🔥 320 kcal💪 14g protein🍚 48g carbs🥑 8g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥣½ cup yellow moong dal (split hulled green gram)
- 🍚½ cup basmati rice
- 💧4 cup water
- 🧈1 tbsp ghee or oil
- 🌿½ tsp cumin seeds
- 🧡¼ tsp turmeric powder
- 🧅¼ tsp asafoetida (hing)
- 🫚½ inch ginger, grated
- 🌶️1 green chili, slit (optional)
- 🧂½ tsp salt, or to taste
- cilantro fresh coriander, chopped, for garnish
Pro tips
- For a richer flavor, you can add a tempering of mustard seeds, curry leaves, and a pinch of red chili powder at the end.
- Adjust the amount of water to achieve your desired khichdi consistency – less water for thicker, more for thinner.
- Serve with a dollop of ghee, yogurt, pickle, or papad for a complete meal.
Method
- 1Rinse the moong dal and rice together thoroughly under running water until the water runs clear. Soak them in fresh water for 15-20 minutes, then drain.
- 2In a pressure cooker or heavy-bottomed pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
- 3Add asafoetida, grated ginger, and green chili (if using). Sauté for 30 seconds until fragrant.
- 4Stir in the turmeric powder, then immediately add the drained dal and rice. Sauté for 1-2 minutes.
- 5Pour in the water and add salt. Mix well. If using a pressure cooker, close the lid and cook for 3-4 whistles on medium heat.
- 6If cooking in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the dal and rice are tender and cooked through, stirring occasionally.
- 7Once cooked, let the pressure release naturally (if using a cooker). Open the lid, stir gently, and adjust consistency by adding hot water if needed.
- 8Garnish with fresh chopped coriander and serve hot.