Moong Dal Khichdi
Comforting and light, this everyday khichdi brings together rice and yellow moong dal in one soft, gently spiced pot. It cooks up creamy without much effort and tastes especially good with a spoon of ghee on top.
For 4 servings
- prep · ~20 min
Rinse and soak the rice and dal.
Wash the rice and moong dal in a few changes of water until the water runs clearer. Soak them together for 20 minutes, then drain well.
- temper · ~2 min
Make the tempering.
1.Heat ghee in a pressure cooker over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add asafoetida, grated ginger, and green chili.4.Cook for 30 seconds until fragrant.TIPKeep the heat medium so the cumin blooms without burning. - saute · ~1 min
Coat the rice and dal in the spices.
Add the drained rice and moong dal to the cooker. Stir in turmeric powder and sauté gently for 1 minute so everything is well coated.
- pressure cook · ~15 min
Pressure cook the khichdi.
Add water and salt, then mix well. Lock the lid and cook on medium heat for 3 whistles, then turn off the heat and let the pressure drop naturally.
- mix · ~2 min
Open and mix the khichdi.
Open the cooker and stir the khichdi well to bring it together. If it looks too thick, add a little hot water and mix to a soft, spoonable consistency.
- garnish
Garnish with cilantro.
- serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rice and moong dal together for the full 20 minutes helps them cook at the same rate and turn creamy faster.
- 2Let the cumin just crackle in ghee; if it darkens too much, the khichdi can taste bitter.
- 3After pressure cooking, allow the pressure to release naturally so the dal finishes softening without catching at the bottom.
- 4Stir vigorously after opening the cooker to break down the moong dal slightly and create the classic soft, porridge-like texture.
- 5Khichdi thickens a lot as it sits, so loosen leftovers with hot water, not cold, to bring back a smooth consistency.
- 6For a milder version, remove the green chili after tempering so you keep the aroma without too much heat.
Adapt it for your goals.
Vegan
Swap the ghee for a neutral oil or coconut oil for a fully plant-based khichdi with the same comforting texture.
vegetable loadedVegetable-loaded
Add peas, diced carrots, or chopped spinach before pressure cooking for a more filling one-pot meal.
jainJain
Skip the ginger and asafoetida if needed and rely on cumin, turmeric, and a little black pepper for gentle flavor.
low spiceLow-spice
Omit the green chili for a very mild khichdi that works well for kids or when you want a soothing meal.
Why this is on our healthy list.
Easy-to-Digest Comfort Meal
Yellow moong dal and rice cook into a soft texture that is gentle on the stomach and easy to eat when you want something light.
Balanced Grain and Lentil Combo
The pairing of rice and moong dal makes the dish more satisfying than plain rice and adds plant-based protein from the lentils.
Digestive Spice Support
Ginger, cumin, and asafoetida are traditional khichdi seasonings that add warmth and help the dish feel lighter.
Frequently asked questions
Yes. Cook it in a heavy pot with the same ingredients, covered, until the rice and dal are very soft; you may need extra water and more time.
