Moong Khichdi
A light, comforting, and wholesome one-pot meal made with moong dal and brown rice. This simple, no-onion-no-garlic version is gently spiced and perfect for a soothing dinner.
For 4 servings
Prepare the rice and dal
Rinse the moong dal and brown rice together under running water until the water runs clear. Drain and soak them in fresh water for 30 minutes. After soaking, drain the water completely.
TIPSoaking the rice and dal ensures they cook evenly and become soft.Make the tempering
- Place a pressure cooker on the stove over medium heat.
- Add ghee and let it melt and heat up.
- Add the cumin seeds and let them crackle for about 30 seconds.
- Add the pinch of hing and grated ginger, and sauté for another 30 seconds until fragrant.
TIPKeep the heat on medium to prevent the spices from burning.Sauté the tomato
Add the chopped tomato to the cooker. Sauté for 2-3 minutes until it becomes soft and mushy. Add the turmeric powder and mix well.
Cook the khichdi
- Add the drained rice and dal mixture to the cooker.
- Stir gently for a minute to combine with the masala.
- Pour in 4 cups of water and add the salt. Give it a good stir.
- Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles.
Let the pressure release
Turn off the heat and allow the pressure to release naturally. This can take about 10-15 minutes. Do not try to open the lid forcefully.
TIPNatural pressure release makes the khichdi softer and more homogenous.Garnish and serve
Once the pressure has settled, open the lid. Mix the khichdi well. If it seems too thick, you can add a little hot water to adjust the consistency. Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can mash the khichdi lightly with the back of a ladle before serving.
- 2Adjust the amount of water based on your preferred consistency. Use less water for a firmer khichdi and more for a porridge-like texture.
- 3A dollop of ghee on top of the hot khichdi just before serving enhances its flavor immensely.
- 4This khichdi can be stored in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, Moong Khichdi is very healthy. It's a balanced meal with complex carbohydrates from brown rice and plant-based protein from moong dal. It is light on the stomach, easy to digest, and provides sustained energy.
