moong dal khichdi recipe
Khichdi! A dish that doesn’t need a special day. It is not reserved for festivals or festivals. It is for everyday, ordinary, emotional ups and downs, lazy Sundays and even a hurried weekday lunch. Whether you are fasting, celebrating, suffering from fever, or just missing home – Khichdi is always with you.
Ingredients
- 1½ cups rice Kolam or any short-grain rice; avoid Sella rice
- 1 cup whole moong dal or yellow moong dal if preferred
- 2 tbsp clarified butter ghee
- 1 tbsp oil
- 1 tsp cumin seeds
- 1- inch piece of ginger finely chopped
- 2 green chillies chopped
- 1 medium onion finely chopped
- 1 medium carrot chopped
- ½ cup green peas
- ½ cup chopped green beans
- ½ tsp turmeric powder
- ½ tsp red chilli powder adjust to taste
- ½ tsp coriander powder optional
- A pinch of asafoetida hing
- Salt to taste
- 4 to 5 cups water depending on desired consistency
- Fresh coriander leaves for garnish
Instructions
- Step 1: Wash and soak
- Wash 1½ cups of rice and 1 cup of whole mung beans thoroughly.
- Soak both for 20-30 minutes. This helps them cook faster and more evenly.
- Step 2: Give the Dal a Little Love (Optional Roasting Step)
- If you don’t like your khichdi too mushy, this step is for you.
- Heat a little oil or ghee in a pan (or directly in the pressure cooker if you’re using one).
- Add the soaked and drained moong dal, and roast it gently for 2–3 minutes until it gets a light aroma.
- This helps the dal stay a bit grainy and adds a warm, nutty flavor — like a cozy hug in a bowl.
- Step 3: Add rice and some carrots for sweetness
- Now, add your soaked rice to the same pan or cooker with the roasted lentils.
- add in some chopped carrots – they add natural sweetness and a pop of color.
- Step 4: Pour water and add plain spices
- Add about 4 to 5 cups of water (depending on how thick or soupy you want your khichdi).
- Then mix in:
- Half a teaspoon of turmeric
- Half a teaspoon of red chili powder (to your taste)
- Salt to taste
- Stir everything gently.
- Close the pressure cooker lid and cook on medium heat for 3–4 whistles.
- If using a pot, cover and cook on low heat until rice and dal are soft and fully cooked (about 25–30 minutes).
- Step 5: Prepare the Tadka (Tempering)
- In a separate pan, heat 1 tablespoon of ghee and a little oil. Add cumin seeds and let them splutter. Add chopped ginger, green chilies and onions. Sauté until golden. Add a pinch of hing, red chilli powder, salt and a bit of coriander powder Toss green peas and chopped green beans. Cook for 2-3 minutes to keep their bright color.
- Step 6: Mix Tempering into Khichdi
- Once the khichdi is cooked, open the lid and mash or stir gently to combine. Add the tempering mixture to the khichdi and mix very well.
- Let it sit covered for 5 minutes so that the flavors can meld beautifully.