Moong dal Khichdi recipe

Moong dal khichdi recipe – very easy and quick to make, HEALTHY dish. It is made from rice and moong dal, flavored with whole spices.

Khichdi supposed to be slightly mushy in texture. It is not like fried rice, pulao or biryani where each and every rice grain is separated. To get the soft and somewhat smooth consistency, we are over cooking the rice and dal. This gives the melt in your mouth kind texture.

This moong dal khichdi is no onion no garlic recipe. few whole spices are added in the tadka which gives very subtle flavors.

Here I have used yellow moong dal. Sometime to make Gujarati khichdi I do use chilka moong dal. The method of making it is slightly different, I will share that soon.

No spice powder are added except the turmeric powder. If you eat the khichdi itself it is little bland and mild. But when you pair it with kadhi or spicy potato curry, it tastes really good. I always serve with gujarati kadhi. Khichdi – kadhi is the best combo and very healthy and comfort meal. It is also very easy to digest.

Ghee or clarified butter is the essential ingredient here. It adds its unique flavor to the dish. Here I have used ghee in tempering. And then at the time of serving, I drizzle some ghee on top.

Check out other khichdi recipes
Masala khichdi  //  Oats khichdi  //  Chilka moong dal khichdi  //  Suran khichdi

How to make moong dal khichdi recipe:

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1) Wash dal and rice together under running cold water till water runs clear.

2) Soak them in enough water for 10-15 minutes. meantime prepare other ingredients. After soaking time drain them and discard the soaking water.

3) Heat the ghee in a pressure cooker on medium heat. Once hot add cumin seeds and let them sizzle a bit.

4) Then add whole spices (peppercorns, cloves, cinnamon stick, bay leaf, dried red chili), saute for a minute.

5) Then add dal-rice.

6) Add salt and turmeric powder.

7) Add water and stir.

8) Cover it with the lid, put the weight one. Let it cook for 3-4 whistles on medium heat.

9) Let the pressure go down by itself then open the lid.

10) Stir with spatula, as you stir, it will get mushy.

Remove it to a serving bowl or plate, drizzle some ghee on top and serve.

It is best served warm or hot. As it cools it gets thick. You can keep in airtight container for 2-3 days. Warm up in microwave before serving. But the leftover khichdi will not have the same consistency even after reheating.

Serving suggestion: Serve with gujarati kadhi, suva bhaji kadhi or pakora kadhi. You can serve with spicy potato gravy as well. To complete the meal, have some pickle and roasted papad on side.

Notes:

• For making khichdi, it is recommended to use any short grain rice. because smaller grain rice cooks faster and get mushy easily.
• But you can definitely use the long grain rice like basmati rice. If so, soak them for little longer in order to get the mushy consistency.
• Instead of yellow moong dal, you can green moong dal with skin (chilka moong dal).
• Or you can use mix of both dal.

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Moong dal khichdi recipe

US measuring cups are used (1 cup = 240 ml)

Course Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2 servings

Author Kanan

Ingredients

• ½ cup Short grain rice
• ½ cup Yellow moong dal (split and skinless)
• 1 tablespoon Ghee (clarified butter) + couple of tablespoons more for serving
• 1 teaspoon Cumin seeds
• 2-3 Black peppercorns
• 2 Cloves
• 1 inch Cinnamon stick
• 1 Bay leaf
• 1 Dried red chilies
• ½ teaspoon Turmeric powder
• Salt to taste
• 2 ½ cups Water

Instructions

Preparation:

• Wash dal and rice together under running cold water till water runs clear.
• Soak them in enough water for 10-15 minutes. meantime prepare other ingredients.
• After soaking time drain them and discard the soaking water.

Making moong dal khichdi recipe:

• Heat the ghee in a pressure cooker on medium heat.
• Once hot add cumin seeds and let them sizzle a bit.
• Then add whole spices (peppercorns, cloves, cinnamon stick, bay leaf, dried red chili), saute for a minute.
• Then add dal-rice.
• Add salt and turmeric powder.
• Add water and stir.
• Cover it with the lid, put the weight one. Let it cook for 3-4 whistles on medium heat.
• Let the pressure go down by itself then open the lid.
• Stir with spatula, as you stir, it will get mushy.

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