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A classic Indian comfort food, this one-pot meal combines rice and yellow lentils into a wholesome, savory porridge. It's lightly spiced, easy to digest, and perfect for a light, nourishing meal any day of the week.
Rinse and Soak
Prepare the Tempering (Tadka)
Sauté and Combine
A classic Indian comfort food, this one-pot meal combines rice and yellow lentils into a wholesome, savory porridge. It's lightly spiced, easy to digest, and perfect for a light, nourishing meal any day of the week.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 439.82 calories per serving with 15.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Pressure Cook the Khichdi
Garnish and Serve
After the tempering (Step 2), add 1 finely chopped onion and sauté until translucent. Then add 1 chopped tomato and cook until soft. Add 1 cup of mixed vegetables like carrots, peas, and beans along with the rice and dal. Add 1/2 tsp of garam masala at the end.
You can make this khichdi with other lentils like toor dal (split pigeon peas) or masoor dal (red lentils), or a mix of dals for a different flavor and texture.
For a healthier alternative, replace the rice with millets like foxtail millet or bajra (pearl millet). The soaking and cooking times may vary.
Moong dal is one of the most easily digestible lentils. The soft, porridge-like consistency of khichdi is gentle on the stomach, making it an ideal food for gut health and during recovery.
The combination of rice (a cereal) and dal (a legume) creates a complete protein profile, providing all the essential amino acids your body needs for muscle repair and growth.
Lentils are an excellent source of dietary fiber, which aids in smooth digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
This recipe is inherently gluten-free, making it a safe and wholesome meal for individuals with celiac disease or gluten sensitivity.
Yes, Moong Dal Khichdi is considered very healthy. It's a balanced one-pot meal providing carbohydrates from rice and protein from lentils. It is light, gluten-free, and extremely easy to digest, which is why it's often recommended as a comfort food during illness or for babies and the elderly.
A typical 1.5 cup serving of this Moong Dal Khichdi contains approximately 430-460 calories. This is an estimate and can vary based on the type of rice and the amount of ghee used.
Absolutely. To make this khichdi vegan, simply replace the ghee with a neutral-flavored vegetable oil, coconut oil, or any other plant-based fat of your choice.
The classic ratio is 1:1 (one part rice to one part dal), which gives a balanced consistency. For a more porridge-like, soupy khichdi, you can use a 1:2 ratio of rice to dal. For a firmer, more pulao-like texture, use a 2:1 ratio of rice to dal.
Yes, you can cook it in a deep, heavy-bottomed pot or Dutch oven. Follow the same steps, but after adding water, bring it to a boil, then cover the pot, reduce the heat to low, and let it simmer for about 30-40 minutes, or until the rice and dal are completely soft and mushy. You may need to add more hot water during cooking.
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