Moong Dal Khichdi With Kadhi

Name: Moong Dal Khichdi With Kadhi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 0.5 cup moong dal (split yellow, soaked 30 min); 0.5 cup basmati rice (soaked 30 min); 2 tsp ghee; 0.5 tsp cumin seeds; 1 pinch hing; 1 pinch turmeric powder; 1 pinch salt (for khichdi); 3 cup water (for khichdi); 1 cup yogurt (sour, whisked); 2 tbsp besan; 0.25 tsp fenugreek seeds; 1 pcs dried red chili; 6 pcs curry leaves; 0.5 inch ginger (grated); 1 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(112)

TASTE SCORE

8/10

A comforting one-pot meal of soft, creamy moong dal and rice khichdi served with a tangy, spiced yogurt-based kadhi. This classic Gujarati pairing is light on the stomach yet deeply satisfying, perfect for a soothing lunch or dinner.

PREP

15m

COOK

40m

SERVES

1 KATORI

248 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the dal and rice.
Wash moong dal and basmati rice together. Soak in enough water to cover for 30 minutes, then drain.
prep
Prepare the kadhi base.
In a bowl, whisk yogurt and besan until completely smooth with no lumps. Gradually whisk in 2 cups water until fully blended. Set aside.
TIPLumps at this stage will never dissolve, so take your time whisking.
temper · ~15 min
Pressure cook the khichdi.
1.Heat 2 tsp ghee in a pressure cooker over medium heat.
2.Add 0.5 tsp cumin seeds and let sizzle for 30 seconds.
3.Add a pinch of hing and sauté for 10 seconds.
4.Add drained dal and rice, a pinch of turmeric, a pinch of salt, and 3 cups water.
5.Close the lid and pressure cook on medium heat for 3 whistles.
TIPLet the pressure release naturally for the creamiest khichdi texture.
simmer · ~20 min
Cook the kadhi.
1.Pour the yogurt-besan mixture into a heavy-bottomed kadhai.
2.Add a pinch of turmeric and a pinch of salt.
3.Bring to a boil over medium heat, stirring continuously to prevent sticking.
4.Once boiling, reduce heat to low and simmer for 15-20 minutes until thickened.
TIPStir every few minutes in the first 10 minutes — besan can catch at the bottom.
temper · ~2 min
Make the tadka for kadhi.
1.Heat 1 tsp ghee in a small pan over medium heat.
2.Add 0.5 tsp cumin seeds, 0.25 tsp fenugreek seeds, 1 dried red chili, and curry leaves.
3.Sauté until seeds crackle and curry leaves turn crisp, about 45 seconds.
4.Add grated ginger and sauté for 20 seconds until fragrant.
5.Pour the tadka over the simmering kadhi and stir.
TIPFenugreek seeds burn easily and turn bitter — keep them golden, not dark.
mix
Mash the khichdi.
Once the pressure drops naturally, open the cooker. Mash the khichdi gently with the back of a ladle to achieve a creamy, porridge-like consistency. Add a splash of hot water if too thick.
serve
Garnish and serve hot.
Ladle khichdi into bowls, pour generous amounts of hot kadhi over it, and garnish with chopped coriander leaves. Serve immediately.
TIPKeep a small bowl of extra kadhi on the side — the khichdi absorbs it quickly.

PRO TIPS

What to keep in mind.

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

1
Soak the dal and rice together for exactly 30 minutes to ensure even cooking and a creamy texture.
2
Whisk the yogurt and besan until no lumps remain — any lumps will persist and ruin the kadhi's silkiness.
3
Stir the kadhi continuously while bringing it to a boil to prevent the besan from sticking and scorching.
4
Let the pressure release naturally from the cooker for the creamiest, most porridge-like khichdi.
5
Watch the fenugreek seeds in the tadka carefully — they turn bitter if they go past golden brown.
6
Mash the khichdi gently with a ladle while it's still hot for a smooth, comforting consistency.

RECIPE VARIATIONS