मूंग दाल खिचड़ी

Moong Dal Khichdi is a simple North Indian one-pot meal prepared with yellow moong dal, rice, turmeric and aromatic spices. A final ghee, cumin and garlic tadka gives this everyday homemade khichdi a warm, traditional flavour.

Recipe Details

• Preparation time: 10 minutes

• Optional soaking time: 15 minutes

• Cooking time: 25 minutes

• Total time: 35–50 minutes

• Servings: 4

• Cuisine: North Indian

• Course: Main course

• Cooking method: Pressure cooker

Dinesh Flour Mills Products Used

• Buy Dinesh Flour Mills Moong Dhuli Dal

• Buy Dinesh Flour Mills Parmal Rice

Ingredients

For the Khichdi

• ½ cup Dinesh Flour Mills Moong Dhuli Dal

• ½ cup Dinesh Flour Mills Parmal Rice

• 1 tablespoon ghee or cooking oil

• 1 teaspoon cumin seeds

• One pinch asafoetida

• 1 teaspoon grated ginger

• 1 green chilli, slit, optional

• 1 small tomato, finely chopped

• ¼ teaspoon turmeric powder

• ¾ teaspoon salt, or according to taste

• 3½ to 4 cups water

• 2 tablespoons chopped coriander leaves

For the Final Tadka

• 1 tablespoon ghee

• ½ teaspoon cumin seeds

• 2 garlic cloves, thinly sliced

• 1 dried red chilli

• ¼ teaspoon red chilli powder, optional

How to Make Moong Dal Khichdi

1. Place the moong dal and Parmal rice in a bowl. Rinse them three or four times, until the water looks mostly clear.

2. Soak the rinsed dal and rice for 15 minutes. Drain before cooking. Soaking is optional but helps the grains cook evenly.

3. Heat one tablespoon of ghee in a pressure cooker over medium heat.

4. Add cumin seeds and let them crackle. Add asafoetida, grated ginger and the optional green chilli. Sauté for approximately 30 seconds.

5. Add the chopped tomato and cook for two minutes, until it begins to soften.

6. Add turmeric, drained rice, moong dal and salt. Stir gently for one minute so the grains are coated with the spices.

7. Pour in 3½ cups of water for a thicker khichdi or 4 cups for a softer consistency.

8. Close the pressure cooker and cook over medium heat for three to four whistles.

9. Switch off the heat and allow the pressure to release naturally for approximately 10 minutes.

10. Open the cooker and stir the khichdi gently. Add a little hot water if you prefer a softer or more flowing consistency.

11. For the tadka, heat one tablespoon of ghee in a small pan. Add cumin seeds, sliced garlic and the dried red chilli.

12. Fry until the garlic turns light golden. Switch off the heat and add the optional red chilli powder.

13. Pour the hot tadka over the khichdi and garnish with fresh coriander.

14. Serve immediately with plain curd, roasted papad, mango pickle and sliced cucumber.

Instant Pot Method

Cook the khichdi on high pressure for eight minutes. Allow a natural pressure release for 10 minutes before opening the lid. Stir and adjust the consistency with hot water if required.

Cooking Tips

• Use four cups of water for a soft, creamy khichdi.

• Do not release the pressure immediately. Natural pressure release helps the rice and dal soften properly.

• Garlic can be omitted for a no-onion, no-garlic version.

• Add peas, carrots or spinach to prepare a vegetable moong dal khichdi.

• Khichdi thickens as it cools. Add a little hot water while reheating.

• Refrigerate leftovers promptly in a covered container and use within two days.

Frequently Asked Questions

Can khichdi be made without soaking the rice and dal?

Yes. Rinse them thoroughly, add approximately ¼ cup extra water and cook for one additional whistle if necessary.

What is the best water ratio for soft khichdi?

For ½ cup rice and ½ cup moong dal, use approximately four cups of water. Reduce the water slightly if you prefer a thicker consistency.

Can I prepare this recipe without garlic?

Yes. Omit the garlic from the final tadka and use cumin, asafoetida and dried red chilli for flavour.

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