Moong Dal Khichdi

Name: Moong Dal Khichdi
Yield: 4 servings
Cuisine: indian
Ingredients: 0.5 cup brown rice (rinsed); 2 tsp ghee; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 1 inch ginger (peeled and grated); 2 pcs garlic (cloves, minced); 1 pcs tomato (medium, finely chopped); 0.5 tsp turmeric powder; 0.5 tsp salt; 4 cup water (for pressure cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(120)

TASTE SCORE

8/10

A comforting and light one-pot meal made with yellow lentils and brown rice. Gently spiced and cooked with ghee, it's a wholesome dish perfect for a nourishing lunch or a simple dinner.

PREP

COOK

SERVES

1 SERVING

126 cal

SERVINGS

METHOD · 6 STEPS

prep
Wash and soak the dal and rice.
1.In a bowl, combine the moong dal and brown rice.
2.Rinse them together under running water 3-4 times until the water runs clear.
3.Add fresh water to cover the dal and rice by an inch, and let them soak for 30 minutes.
TIPSoaking softens the grains, ensuring they cook evenly and become easily digestible.
saute
Prepare the aromatic base.
1.Place a pressure cooker over medium heat and add the ghee.
2.Once the ghee is hot, add the cumin seeds and let them splutter.
3.Add the asafoetida, followed by the chopped onion, grated ginger, and minced garlic.
4.Sauté for 2-3 minutes until the onions turn soft and translucent.
saute
Cook the tomatoes and spices.
1.Add the chopped tomatoes to the cooker and cook for 3-4 minutes until they become soft and mushy.
2.Stir in the turmeric powder and salt. Mix well.
pressure cook
Pressure cook the khichdi.
1.Drain the water from the soaked dal and rice and add them to the pressure cooker.
2.Pour in 4 cups of fresh water and give everything a good stir.
3.Secure the lid of the pressure cooker and cook on medium heat for 4-5 whistles.
rest
Let the pressure release naturally.
Turn off the heat and allow the pressure to release on its own. This takes about 10-15 minutes and helps the khichdi absorb all the flavors.
TIPForcing the pressure to release can result in a watery khichdi. Natural release gives the best texture.
garnish
Garnish and serve the khichdi.
Once the pressure has dropped, open the cooker. Fluff the khichdi gently with a spoon. Garnish with freshly chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For a richer flavor, you can dry roast the moong dal in a pan for 2-3 minutes until fragrant before soaking.
2
The 1:4 ratio of dal-rice mix to water gives a soft, porridge-like consistency. Use less water (3 cups) for a firmer texture.
3
Feel free to add vegetables like carrots, peas, or beans along with the onions to make it more nutritious.
4
A final dollop of ghee on top of each serving before eating enhances the flavor and aroma.
5
Khichdi thickens as it cools. Add a little hot water to adjust the consistency when reheating.

QUESTIONS?

Frequently asked questions

Yes, Moong Dal Khichdi is considered very healthy. It's a balanced meal with protein from dal and carbohydrates from rice. It's light, easy to digest, and often recommended during illness or for a light meal.

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