Moth Bean & Rice Khichdi
This nourishing Moth Bean & Rice Khichdi is a wholesome one-pot Indian comfort meal, combining protein-rich moth beans with fluffy basmati rice and aromatic spices for a deeply satisfying and easily digestible dish.
For 4 servings
**Prepare Beans & Rice:** Rinse moth beans thoroughly after soaking and drain. Rinse basmati rice thoroughly after soaking and drain. Set aside.
**Sauté Aromatics:** Heat ghee in a pressure cooker over medium heat. Add cumin seeds and asafoetida. Once the cumin seeds splutter and turn fragrant (about 15-20 seconds), add the chopped onion. Sauté until the onion turns translucent, about 3-5 minutes.
**Add Ginger, Garlic & Chilies:** Stir in the grated ginger, minced garlic, and slit green chilies. Sauté for another 1-2 minutes until their raw aroma disappears.
**Introduce Spices & Beans:** Add turmeric powder, red chili powder (if using), and garam masala. Sauté for 30 seconds, stirring constantly to prevent burning. Immediately add the drained moth beans and stir well to coat them with the spices.
**Combine with Rice & Water:** Add the drained basmati rice and salt to the cooker. Stir gently for 1 minute. Pour in 4 cups of water and give it a final stir.
**Pressure Cook:** Close the pressure cooker lid and cook on high heat until it reaches 4-5 whistles. Reduce the heat to low and cook for an additional 5 minutes.
**Natural Release:** Turn off the heat and allow the pressure to release naturally. Do not open the lid forcefully. This usually takes 10-15 minutes.
**Finish & Serve:** Once the pressure has fully released, open the lid. Gently mash the khichdi slightly with the back of a spoon if you prefer a softer consistency. Stir in the fresh chopped coriander. Serve hot with a dollop of extra ghee, yogurt, or pickle.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Consistency Control:** For a thinner khichdi, add a little hot water after opening the cooker and simmer for a minute. For a thicker consistency, cook uncovered for a few minutes, stirring occasionally.
- 2**Tempering Boost:** For an extra layer of flavor, prepare a separate tempering (tadka) with ghee, mustard seeds, curry leaves, and a pinch of red chili powder. Pour this over the khichdi just before serving.
- 3**Pre-soaking is Key:** Soaking both the moth beans and rice significantly reduces cooking time and helps achieve a uniform, creamy texture. Don't skip this step!
- 4**Adjust Spice Level:** The amount of green chilies and red chili powder can be adjusted to suit your preference. For a milder version, omit red chili powder and use fewer green chilies.
Adapt it for your goals.
Vegetable Khichdi
Add 1 cup of chopped mixed vegetables (carrots, peas, potatoes, spinach) along with the moth beans for added nutrients and texture.
Lentil SwapLentil Swap
Replace moth beans with other lentils like split green moong dal or masoor dal for a different flavor profile, adjusting soaking times as needed.
Smoky FlavorSmoky Flavor
For a smoky touch, add a pinch of smoked paprika along with the other dry spices, or finish with a charcoal tempering (dhungar) if you're adventurous.
Why this is on our healthy list.
Complete Protein Source
Combining moth beans (rich in lysine) and rice (rich in methionine) creates a complete protein, providing all essential amino acids necessary for muscle repair and growth.
Rich in Fiber
Moth beans are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Nutrient-Dense
This khichdi is packed with essential vitamins and minerals from both the beans and rice, including B vitamins, iron, magnesium, and potassium, contributing to overall well-being.
Frequently asked questions
Yes, you can. Cook in a heavy-bottomed pot, increasing the water to 5-6 cups and simmering on low heat, covered, for 45-60 minutes, or until beans and rice are tender. Stir occasionally to prevent sticking.
