Moong Dal Khichdi Recipe
Moong Dal Khichdi is a light, healthy and comforting one-pot meal made with rice, yellow lentils and spices. Easy to digest and delicious!
Recipe Info
Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Fiber: 4g
Equipment
Ingredients For Moong Dal Khichdi Recipe
- 1/2 Cup Yellow Moong Dal (split & skinned green gram)
- 1/2 Cup Rice
- 2 Tablespoons Ghee or oil
- 1 Teaspoon Rai (Black Mustard Seeds)
- 1 Teaspoon Cumin Seeds (Jeera)
- 2 Laung (Cloves)
- 1/8 Teaspoon Heeng (Asafoetida)
- 1-2 Green Chillies finely chopped
- 6-8 Curry Leaves (Kari Patta)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Dried Ginger Powder (Saunth)
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 2 Teaspoons Salt or to taste
- 1/4 Cup Carrots chopped, optional
- 1/4 Cup Peas chopped, optional
- 3.5 Cups Water
Step By Step Instructions for Moong Dal Khichdi Recipe
- Take equal amounts of rice and yellow moong dal in a bowl.1/2 Cup Yellow Moong Dal (split & skinned green gram), 1/2 Cup Rice
- Wash and rinse them thoroughly 4-5 times till the water runs clear.
- Heat ghee in a pressure cooker or instant pot and add black mustard seeds (rai) to it. When the mustard seeds starts to crackle, add cumin seeds (jeera), cloves (laung) and heeng (asafoetida) and fry for 30 seconds.2 Tablespoons Ghee, 1 Teaspoon Rai (Black Mustard Seeds), 1 Teaspoon Cumin Seeds (Jeera), 2 Laung (Cloves), 1/8 Teaspoon Heeng (Asafoetida)
- When the cumin seeds start spluttering, add some finely chopped green chillies and curry leaves.1-2 Green Chillies, 6-8 Curry Leaves (Kari Patta)
- Also add turmeric powder (haldi), ginger powder (saunth), black pepper powder (kali mirch) and salt.1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Dried Ginger Powder (Saunth), 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 2 Teaspoons Salt
- Optionally, add chopped vegetables of your choice. I have added carrots and peas. You can also add potatoes, cauliflower, lauki or other vegetables as per your preference, or skip them altogether.1/4 Cup Carrots, 1/4 Cup Peas
- Then add the washed rice and moong dal to the cooker or instant pot.
- Add water to the mixture and mix everything. If you want more thinner consistency, you can add 1/2 cup extra water.3.5 Cups Water
- For pressure cooker - Pressure cook the khichdi for 2 whistles. Let the steam come out naturally before opening the lid of the pressure cooker.For instant pot - Close the lid of the instant pot and set the vent to seal position. Pressure cook (manual) for 6 minutes on high pressure. Let the pressure release naturally for 10 minutes, then manually vent.
- Moong dal khichdi is ready. You can top it with ghee while serving. You can also serve curd, pickle, chopped onions, salted & fried green chilies or papad on the side.
