Moong Dal Khichdi Recipe | Easy & Healthy One-Pot Meal
Moong Dal Khichdi is a simple, comforting one-pot meal made with rice and yellow moong dal. It is light on the stomach, easy to digest, and perfect for everyday meals or when you want something quick and nourishing. This easy moong dal khichdi recipe comes together with basic ingredients and is ideal for beginners and busy days alike.
Table Of Contents
About moong dal khichdi
Moong dal is a green legume that splits into a yellow lentil. This is the common lentil that is used in the Indian kitchen for everyday meals. From this lentil, we make cheela, dal, dosa, bhajia, khichdi, or even a dessert like moong dal halwa. There are two types of moong dal, green and yellow. From both of them, yellow lentil is used to make this moong dal khichdi recipe. Cook this lentil with rice, spices, and water until a porridge consistency.
My mother usually makes it when I suffer from a fever or stomachache because it is easily digestible and light on the stomach. It is also rich in fibre and protein, which provide nourishment to the body during weakness. When I want comfort food, this is also one of the top healthy, delicious options.
My recipe is simple yet quick to prepare. I will show you the same way to make this moong dal khichdi recipe that I learnt from my mother. First saute cumin seeds, onion, and tomato in ghee, then add soaked rice, dal, water with turmeric, and salt. All together cooked until soft and porridge consistency. Lastly, topped with a teaspoon of ghee to make it a delicious meal.
You can make it both a consistent porridge and fluffy. Mostly, this moong dal khichdi recipe is made in a porridge consistency. Just adding more water helps to digest it fast. Whether you can make it in fluffy consistency, it depends on you, whichever you prefer.
Ingredients
Rice- All types of rice, basmati, sona masoori, or short-grain can be used in this recipe. I used long-grain basmati rice here.
Moong Dal- Split yellow moong dal is good for this khichdi recipe for a light texture. Green moong dal can also be used if you want more fibre and a nutty aroma.
Ghee- Homemade ghee is best to make this khichdi. For vegans, you can replace it with any oil. But I prefer to make it with ghee for better flavour.
Tempering- Cumin seeds are enough, but you can add some mustard seeds too.
Onion & Tomato- They both help to increase the flavour of the recipe. You can chop or grate them.
Green chillies- I used chopped green chilli; if you want more heat, you can use red chilli powder.
Spices- I used turmeric powder for colour and asafoetida for aromatic flavour.
Water- I used 2 cups of water for porridge consistency. If you want fluffy, then add 1 to 1.5 cups of water.
How to make moong dal khichdi recipe
1. Take 1/2 cup rice and 1/2 cup moong dal in a bowl.
2. Now wash it in clean water twice or thrice and soak till you cut the onion and tomato.
3. Heat 1 tbsp ghee in a pressure cooker with 1 tsp cumin seeds on medium heat.
4. When they start to sizzle, add chopped onion to them. Sauté till golden.
5. Now add chopped tomato and green chilli to them. Sauté them too for a minute.
6. After that, add the soaked rice and dal to them.
7. Pour 2 cups of water, 1/4 tsp turmeric powder, 1 tsp salt, and 1/8 tsp of asafoetida. Mix all the ingredients well.
8. Cover the cooker lid and pressure cook on high heat for 1 whistle, then cook on low heat for 5 minutes, then turn off the flame.
9. When the pressure drops, open the lid, and the khichdi is ready to serve.
Serving
- Serve the moong dal khichdi recipe hot with a drizzle of ghee for the best flavour.
- Pair it with a bowl of simple yoghurt and cucumber raita to add freshness and balance.
- You can enjoy it with a glass of masala chaas and lassi for a light or complete meal.
- For extra crunch, serve it with pickle or papad.
Pro Tips
- Use an equal amount of rice and lentils for a balanced, soft, and creamy texture.
- You can lightly roast the lentils until aromatic to enhance the flavour.
- You can add veggies, potatoes, capsicum, beans, and green for a more flavorful dish.
- When the khichdi cools, it thickens. Add some hot water to adjust consistency.
- I use only 2 cups of water for porridge consistency; you can use more water, 3-4 cups, to your liking.
FAQs
1. Is the moong dal khichdi healthy?
Yes, moong dal khichdi is a healthy and nutritious dish. It is light on the stomach, easy to digest, and rich in protein and fibre.
2. How to make khichdi without a pressure cooker?
You can cook khichdi in a pan by simmering rice and dal with water until soft. It may take a longer time to cook, but it works well.
3. Can I make the moong dal khichdi without onion and tomato?
Yes, you can make the moong dal khichdi without them, simply tempering cumin seeds in ghee.
4. Why is my khichdi too thick or dry?
This usually happens due to less water. Add a little hot water while reheating to adjust the consistency.
5. Can I store the moong dal khichdi?
Yes, you can store it in the refrigerator for 1-2 days and reheat before serving.
Moong Dal Khichdi Recipe | Easy & Healthy One-Pot Meal
Ingredients
- ½ cup rice
- ½ cup moong dal
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 medium onion
- 1 medium tomato
- ⅛ tsp asafoetida
- ¼ tsp turmeric powder
- 1 tsp salt
- 2 cups water
Instructions
- Wash rice and dal in clean water and soak till you cut the onion & tomato.
- Heat 1 tbsp ghee, add cumin seeds to sizzle.
- Add onion and saute till golden and aromatic.
- When they are aromatic, add tomato and green chilli. Saute them for a minute.
- Add soaked rice and dal.
- Pour 2 cups of water and add turmeric powder, asafoetida, and salt.
- Mix all the ingredients well and cover the cooker lid.
- Pressure cook on high heat for 1 whistle, then cook on low heat for 5 minutes.
- After 5 minutes, turn off the flame and release the pressure naturally.
- Open the lid and fluff gently.
- Serve it hot with a bowl of yogurt.
Notes
- Use an equal amount of rice and lentils for a balanced, soft, and creamy texture.
- You can lightly roast the lentils until aromatic.
- You can add veggies, potatoes, capsicum, beans, and green for a more flavorful dish.
- When the khichdi cools, it thickens. Add some hot water to adjust consistency.
- I use only 2 cups of water for porridge consistency; you can use more water, 3-4 cups, to your liking.
