Mugachi Khichdi
A wholesome and comforting one-pot meal from Maharashtra, made with rice and yellow moong dal. Lightly spiced and cooked in ghee, it's the perfect nutritious dish for a simple lunch or dinner, known for being easy to digest.
For 4 servings
6 steps. 20 minutes total.
- 1
Prepare the rice and dal: In a bowl, combine the rice and yellow moong dal
- a.Rinse them together under cool running water 3-4 times, until the water runs clear. Soak the mixture in ample water for at least 20-30 minutes. After soaking, drain all the water completely and set aside.
- 2
Step 2
- a.Make the tempering (tadka): Heat ghee in a 3-liter pressure cooker over medium heat. Once the ghee is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the cumin seeds and let them sizzle for another 20 seconds.
- 3
Step 3
- a.Sauté the aromatics: To the sputtering seeds, add the asafoetida, curry leaves, slit green chilies, and grated ginger. Sauté for about 45-60 seconds until the curry leaves turn crisp and the raw smell of ginger disappears.
- 4
Roast the grains: Add the drained rice and dal mixture to the cooker
- a.Sprinkle in the turmeric powder and salt. Gently sauté for 1-2 minutes, ensuring the grains are well-coated with the ghee and spices. This step enhances the flavor.
- 5
Step 5
- a.Pressure cook the khichdi: Pour in 4 cups of water and give everything a final, good stir. Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles. After the last whistle, turn off the heat and allow the pressure to release naturally. This is crucial for a perfectly soft texture.
- 6
Step 6
- a.Garnish and serve: Once the pressure has fully subsided, carefully open the cooker. The khichdi will be soft and well-cooked. Gently fluff it with a fork or spatula. Mix in the fresh grated coconut and chopped coriander leaves. Serve hot, with an extra dollop of ghee on top, alongside yogurt, papad, or a simple pickle.
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 dal is key for an even, soft, and melt-in-the-mouth texture.
- 2For a mushier khichdi, ideal for babies or when feeling unwell, increase the water to 4.5 or 5 cups.
- 3For a more separate-grained (phodnicha bhaat style) texture, reduce water to 3.5 cups and sauté the grains for an extra minute.
- 4Always let the pressure release naturally. This allows the khichdi to continue cooking in the residual steam, making it perfectly soft.
- 5A final squeeze of lemon juice just before serving can brighten up the flavors.
- 6Serve immediately for the best taste and texture, as it tends to thicken upon cooling.
Adapt it for your goals.
With Vegetables
Add 1/2 cup of chopped vegetables like carrots, green peas, or potatoes along with the rice and dal to make it more nutritious.
Spicier VersionSpicier Version
Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
With GarlicWith Garlic
Add 2-3 cloves of finely chopped garlic to the tempering along with the ginger for a more robust flavor.
Different DalDifferent Dal
While traditionally made with moong dal, you can also make it with an equal amount of split pigeon peas (toor dal) or red lentils (masoor dal).
Why this is on our healthy list.
Easy to Digest
Yellow moong dal is one of the most easily digestible lentils, making this khichdi a perfect meal for all ages, including children, the elderly, and those recovering from illness.
Provides Complete Protein
The combination of rice (a cereal) and dal (a legume) provides all the essential amino acids, forming a complete protein source, which is especially beneficial for vegetarian diets.
Rich in Dietary Fiber
Both rice and dal contribute dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Soothing Comfort Food
The warm, soft, and mushy texture of khichdi, combined with its mild spices, has a soothing and comforting effect, making it an ideal meal for relieving stress or when you're feeling under the weather.
Frequently asked questions
One serving of Mugachi Khichdi (approximately 1.5 cups or 285g) contains around 320-360 calories, depending on the amount of ghee used. It's a balanced meal with carbohydrates, protein, and fats.