from 1 vote
Moong Dal Khichdi Recipe
Healthy, comforting khichdi is light on stomach and easy to digest. This moong dal khichdi recipe requires basic, few ingredients and quick to make.
Short grain rice
Yellow moong dal (split and skinless)
Ghee (clarified butter)
+ couple of tablespoons more for serving
Dried red chilies
Salt to taste
Wash dal and rice together under running cold water till water runs clear. Or rinse them 2-3 times till water is not cloudy anymore.
Soak them in enough water for 10-15 minutes. meantime prepare other ingredients.
After soaking time drain 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, salt, turmeric powder, and water. Stir to combine.
Cover it with the lid, put the weight on. Let it cook for 3-4 whistles on medium heat.
Let the pressure go down by itself then open the lid.
Stir with a spatula, as you stir, it will get mushy.
Ghee is essential here
, it gives good flavor and smooth texture. Do not reduce the amount of ghee.
Also, drizzle the ghee on top right before serving.
Short grain rice is preferable
. But you can use long grain rice like basmati. Just soak them for little longer so it cooks till mushy.
The water quantity may vary
depending on the quality, type, and freshness of the rice and dal.
How to make moong dal khichdi in instant pot?
Turn the instant pot on saute mode. Once hot add ghee and make tempering of cumin seeds and whole spices.
Add washed dal, rice, salt, turmeric powder, and
3 ½ to 4 cups of water
. Stir well.
Cover with the lid, keep the valve to sealing and cook on
manual (high pressure) for 10 minutes.
Let the pressure release naturally (NPR), when the pin drops open the lid and stir
well and serve hot with a drizzle of ghee on top.
*Nutrition information is a rough estimate for 1 serving
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