About this moong dal khichdi recipe

Moong dal khichdi is a simple, light, and nourishing dish made with rice, yellow moong dal, and mild spices. It is often enjoyed as a wholesome meal when you’re feeling under the weather or just want something warm and comforting.

Recipe highlights –

Quick and easy one-pot meal
Cooks in a pressure cooker or instant pot
Healthy, light, and easily digestible
Perfect for sick days or detox meals
Can be made plain or with veggies

I always associate khichdi with a feeling of warmth and homeliness. Moong Dal Khichdi is simple, nourishing, and incredibly satisfying. Whether you make it plain or loaded with vegetables, it’s a dish that brings warmth and comfort with every bite.

Khichdi and its cultural significance

Khichdi is an ancient dish from the Indian subcontinent, made by cooking rice and lentils together with mild spices.

In Ayurveda, khichdi is considered sattvic food, meaning it’s easy to digest and promotes well-being. It’s often recommended for detoxing, as it’s gentle on the stomach and nourishing for the body.

Across India, different regions have their own versions, from the Bengali “Bhoger Khichuri” with whole spices to the Gujarati “Vaghareli Khichdi” with vegetables.

It’s is also often offered as prasad (sacred food) in temples, served as a comfort meal for the sick, and is even considered a staple food during fasting. Khichdi has its prevalence in festivals also, like Makar Sankranti, where it is most commonly served during dinner.

Main ingredients of moong dal khichdi

Moong Dal Khichdi is made with simple, wholesome ingredients that come together to create a nutritious and comforting meal –

Rice – Regular white rice or basmati rice works best for a soft and creamy texture.
Yellow Moong Dal – Light, protein-rich, and easy on the stomach, making khichdi highly digestible.
Vegetables (optional) – I have added carrots and peas for extra fiber, vitamins and nutrition. Cauliflower, potatoes, and lauki (bottle gourd) also work well. You can use any vegetables of your choice or skip them altogether.
Green chillies – Adds mild heat. Feel free to skip if you prefer a less spicy taste.
Curry leaves (kari patta) – They really enhance the aroma and flavor of the khidchi, however you can skip them if unavailable.
Whole spices – Mustard seeds (rai), cumin seeds (jeera), and cloves (laung) add depth and warmth.
Ground spices – Hing (asafoetida), turmeric (haldi), dried ginger (saunth), and black pepper (kali mirch) not only boost flavor but also aid digestion.
Ghee – The warm aroma of ghee is what makes khichdi so irresistible. A drizzle on top enhances both taste and texture. For a vegan version, replace it with oil.

How to make khichdi – pressure cooker and instant pot

You can make khichdi in a pressure cooker or an instant pot—both methods are quick and easy. I have given detailed instructions for both methods in the recipe as well.

Pressure cooker method

Heat ghee or oil in a pressure cooker, add mustard seeds, cumin and heeng.
Sauté chopped green chilies, curry leaves, ground spices and vegetables (if using).
Add 1/2 cup each of moong dal and rice, along with 3.5 cups of water.
Pressure cook for 2 whistles till it’s soft and mushy.
Let the pressure release naturally.
Stir well, drizzle some ghee, and serve hot!

Instant pot method

Set Instant Pot to sauté mode and follow the same steps as above.
Add water, close the lid, and set to “Pressure Cook (Manual)” for 6 minutes.
Let the pressure release naturally for 10 minutes, then manually set to vent to release.
Stir well, adjust consistency if needed, and enjoy!

Health & nutrition benefits

Moong Dal Khichdi is one of the most nourishing meals you can have. It is simple and well balanced meal, offering a good mix of carbohydrates, protein, and fiber.

Moong dal khichdi is also easy to digest, making it ideal for babies, elders, and anyone recovering from illness. Since moong dal is a great source of plant-based protein, it keeps you full while being light on the stomach.

Turmeric and black pepper in the khichdi add anti-inflammatory properties, and if you include vegetables, you boost its fiber and vitamin content.

Plus, a drizzle of ghee enhances digestion and provides healthy fats. If you are trying to reduce your calorie intake you can skip adding additional ghee.

Serving suggestions – what to eat with khichdi?

Khichdi is comforting on its own, but pairing it with sides makes it even better –

A spoonful of ghee – The best way to enhance its taste and digestibility. A drizzle of ghee on top of warm khichdi makes it completely irresistible.
Pickle – This is my favorite side to the khichdi. I usually enjoy it with mango pickle or green chilli pickle.
Yogurt or raita – Plain yogurt, or a simple raita like cucumber raita adds a cooling element, as well as makes the khichdi more runny in consistency. It also enhances the protein and nutritional content of the meal.
Papad – I love having a side of roasted papad along with khichdi for an extra crunch.
Fried green chillies – If you are craving for a spicy meal, just fry some green chillies and sprinkle them with a bit of salt, to enjoy along with your khichdi

To make Moong dal khichdi at home follow the detailed step by step recipe with photos posted below.

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