Simple Mung Dal Khichdi
This Simple Mung Dal Khichdi is a nourishing and incredibly easy-to-digest one-pot meal, perfect for a light and comforting dinner. Made with rice and yellow mung lentils, it's gently spiced with turmeric and ginger, making it ideal for a cleansing diet.
For 3 servings
Rinse the Basmati rice and yellow mung dal together in a fine-mesh sieve under cold running water until the water runs clear. Drain thoroughly and set aside. For best results and quicker cooking, you can soak them together for 15-20 minutes, then drain.
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the cumin seeds and allow them to splutter (about 15-30 seconds).
Immediately add the asafoetida (hing) and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the ginger.
Stir in the turmeric powder, then add the rinsed and drained rice and dal. Sauté for 1-2 minutes, stirring gently to coat the grains and lentils with the spices.
Pour in the 6 cups of water and add the salt. Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice and dal are tender and have absorbed most of the water. The khichdi should have a soft, porridge-like consistency.
Turn off the heat and let the khichdi rest, covered, for 5-10 minutes. This allows it to steam further and the flavors to meld.
Gently fluff the khichdi with a spoon. If it's too thick, stir in a splash of hot water to reach your desired consistency. Garnish generously with fresh chopped cilantro before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Adjusting Consistency: Khichdi consistency is a matter of personal preference. If you like it thinner, add more hot water at the end. For a thicker khichdi, cook a few minutes longer, uncovered, to evaporate excess water.
- 2Pressure Cooker Method: For a quicker cook, after sautéing the spices, rice, and dal, add water and salt to a pressure cooker. Cook on high pressure for 2-3 whistles, then let the pressure release naturally. This typically takes 10-12 minutes of active cooking.
- 3Soaking Benefits: Soaking the rice and dal for 15-20 minutes before cooking can reduce cooking time slightly and make the khichdi even more digestible.
- 4Serving Suggestions: Serve your khichdi with a side of plain yogurt (dahi), a simple pickle (achar), or a dollop of homemade ghee for an authentic and comforting experience.
Adapt it for your goals.
Vegetable Khichdi
Add 1 cup of finely chopped vegetables like carrots, peas, spinach, or green beans along with the rice and dal for added nutrients and texture.
Spicier VersionSpicier Version
For a little heat, add 1-2 slit green chilies along with the ginger, or a pinch of red chili powder with the turmeric.
Different DalDifferent Dal
While yellow mung dal is traditional for its digestibility, you can experiment with split red lentils (masoor dal) or a mix of dals for a different flavor profile.
Why this is on our healthy list.
Easy Digestion
Mung dal is one of the easiest lentils to digest, making this khichdi an excellent choice for sensitive stomachs, during illness, or for a cleansing diet.
Complete Protein Source
The combination of rice (a grain) and dal (a legume) provides all nine essential amino acids, forming a complete protein that is vital for muscle repair and overall body function.
Nutrient-Rich
This dish is packed with essential nutrients including dietary fiber, B vitamins, iron, and potassium, contributing to sustained energy and overall well-being.
Frequently asked questions
Yes, khichdi can be made in advance. It tends to thicken as it cools, so when reheating, you might need to add a splash of hot water or vegetable broth to achieve the desired consistency. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
