Ragi Moong Khichdi
A wholesome and comforting one-pot meal made with nutrient-dense finger millet (ragi) and yellow lentils (moong dal). Gently spiced and easy to digest, it's a perfect gut-friendly lunch.
For 4 servings
Prepare the dal and vegetables
- Rinse the moong dal thoroughly under running water.
- Soak the dal in water for about 15 minutes, then drain completely.
- While the dal soaks, finely chop the onion and tomato.
TIPSoaking the dal helps it cook faster and makes it easier to digest.Make the tempering
Heat ghee in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter. Add a pinch of asafoetida and sauté for a few seconds.
Sauté the aromatics
- Add the chopped onion to the cooker and sauté until it turns soft and translucent, about 2-3 minutes.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Stir in the chopped tomato and cook until it becomes soft and mushy.
Combine the ingredients
- Add the turmeric powder and mix well.
- Stir in the ragi flour and roast for 1-2 minutes, stirring continuously to prevent lumps.
- Add the drained moong dal and mix everything together.
TIPRoasting the ragi flour slightly enhances its nutty flavor.Pressure cook the khichdi
Pour in 4 cups of water and add salt. Stir well to ensure there are no lumps. Secure the lid of the pressure cooker and cook for 4-5 whistles on medium heat. Let the pressure release naturally.
Garnish and serve
Once the pressure has released, open the cooker. Mix the khichdi well. If it's too thick, you can add a little hot water to adjust the consistency. Garnish with fresh coriander leaves and serve hot.
TIPA dollop of ghee on top just before serving adds extra flavor and richness.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can increase the amount of water slightly.
- 2Feel free to add other finely chopped vegetables like carrots or beans along with the onions.
- 3Ensure you stir the ragi flour continuously when adding it to prevent it from forming lumps.
- 4If you don't have a pressure cooker, you can cook this in a pot with a lid. It will take about 25-30 minutes for the dal to cook through.
- 5The consistency of khichdi thickens as it cools. Reheat with a splash of water if needed.
Frequently asked questions
Yes, it is very healthy. Ragi is rich in calcium and fiber, while moong dal is an excellent source of protein. This combination is gluten-free, easy to digest, and great for gut health.
