Millet Moong Dal Khichdi
This Millet Moong Dal Khichdi is a comforting and nutritious one-pot meal, combining little millet and yellow moong dal with aromatic spices for a light yet satisfying dish.
For 4 servings
Rinse the little millet and yellow moong dal together thoroughly under running water 2-3 times until the water runs clear. Transfer them to a bowl, add enough fresh water to cover by an inch, and soak for at least 30 minutes.
Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter. Then add asafoetida and grated ginger, sautéing for about 30 seconds until fragrant. Stir in the turmeric powder quickly.
If using, add chopped carrots and green peas to the cooker/pot and sauté for 1-2 minutes, stirring occasionally.
Drain the soaked millet and moong dal completely and add them to the cooker/pot. Sauté for 1 minute, stirring gently to coat with the spices and aromatics.
Pour in 3 cups of water (for pressure cooker) or 3.5-4 cups of water (for cooking in a pot) and add salt to taste. Stir everything well to combine.
If using a pressure cooker: Close the lid and pressure cook on medium-high heat for 3-4 whistles. Turn off the heat and let the pressure release naturally before opening the lid.
If using a pot: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the millet and dal are soft and mushy, and most of the water is absorbed. Add more hot water if needed to achieve your desired consistency.
Once cooked, open the cooker/pot. Gently mash the khichdi a little with the back of a ladle for a creamier consistency. If it appears too thick, add a splash of hot water and stir to adjust.
Garnish generously with fresh chopped cilantro. Serve the Millet Moong Dal Khichdi hot with a dollop of extra ghee, plain yogurt, or a pickle.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, always soak millet and dal. This reduces cooking time and makes them easier to digest.
- 2Adjust the water quantity based on your desired consistency; for a thicker khichdi, use slightly less water, and for a runnier one, add more hot water at the end.
- 3Don't skip the asafoetida (hing) as it aids in digestion, especially when cooking with lentils.
- 4To prevent sticking in a pot, stir the khichdi every 5-7 minutes, especially towards the end of cooking.
Adapt it for your goals.
Vegetable Boost
Add other finely chopped vegetables like spinach, bottle gourd, or bell peppers along with carrots and peas for added nutrients and flavor.
Spice Level AdjustmentSpice Level Adjustment
For a spicier version, add 1-2 green chilies (slit or finely chopped) along with ginger, or a pinch of red chili powder with the turmeric.
Different MilletsDifferent Millets
Experiment with other millets like foxtail millet (kangni) or barnyard millet (samvat) for a slightly different texture and nutritional profile, adjusting cooking time and water as needed.
Why this is on our healthy list.
Rich in Fiber
Millet is an excellent source of dietary fiber, promoting digestive health, regulating blood sugar, and contributing to a feeling of fullness.
Protein Powerhouse
Moong dal is a good plant-based protein source, essential for muscle repair, growth, and overall bodily functions, making this a complete vegetarian meal.
Gluten-Free & Easy to Digest
Being naturally gluten-free and made with easily digestible moong dal, this khichdi is gentle on the stomach and suitable for those with gluten sensitivities or digestive issues.
Frequently asked questions
Yes, you can cook it in a heavy-bottomed pot. It will take longer (around 25-30 minutes of simmering) and may require slightly more water and occasional stirring to prevent sticking.
