Make your own indulgent Almost Ferrero Rocher Chocolate at home with our easy recipe. Perfect for satisfying your sweet cravings!
Moong Dal Khichidi is a traditional comfort food made with rice and split lentils. It is an easy-to-make, nutritious and versatile one-pot meal that is perfect for lazy weekends or busy weeknights.
Khichidi is popular in different forms across the Indian subcontinent. We may call it Pongal, Huggi or Khichuri all these recipes are variations of the basic recipe.
The reason khichidi is popular among a large sector of people is because it is an effortlessly comforting and flavorful one-pot meal. You can use the stovetop, induction, rice cooker or pressure cooker to make this meal.
It is customizable and can be prepared with a minimum of ingredients. Khichdi can be varied to suit any diet, from vegetarian to vegan to gluten-free.
It can be enjoyed as a part of a festive meal or a quick meal. Since khichdi is light on the stomach it is perfect for people who are fasting, convalescent, geriatrics and toddlers too.
These are your ingredients; for quantities please check the recipe card.
- Split yellow moong lentils
- Clarified butter
- Mustard seeds
- Cumin seeds
- Cinnamon stick
- Bay leaf
- Garlic cloves
- Spring of Coriander
- Green chilli
- Mixed vegetables (cauliflower, carrot, green peas, corn)
- Turmeric powder
- Chilli powder
- Garam masala or coriander-cumin seed powder
- Maggi cube (vegetable)
- Salt to taste
- Mix the rice and moong dal then rinse till the water runs clear.
- Soak in 1 cup of water for 10 to 30 minutes. Drain and keep aside.
- Grind the ginger, garlic, spring of coriander and green chilli to a fine paste. Use water as needed.
- Heat the ghee in a thick kadhai or wok and add the mustard seeds, cumin seeds, cloves, cinnamon and bay leaf. Let it splutter.
- Lower the flame add the ground green masala paste and stir fry till you get a lovely aroma.
- Add the drained rice and moong dal and stir fry the mixture. Keep your flame low and stir continuously to prevent the ingredients from burning.
- Once the rice grains are well fried mix in the tomatoes.
- Add the Maggi cube if using add the masala. Today I have used dhani jeera powder.
- Add water to the mixer jar and rinse add the water to the stir-fried mixture.
- The amount of water will depend on the texture you are looking for, for softer khichidi add 3 times the volume of rice and dal. For more pulao-like consistency add twice the amount.
- Add the veggies you are planning to use. I am using peas and corn today. Add salt.
- In the open pan on the stovetop, let the mixture boil on a high flame. Then lower the flame, cover and cook till the khichidi is done.
- If you plan to use the pressure cooker cook for 3 whistles. Let the pressure drop naturally.
- If using the rice cooker saute the ingredients in the rice cooker pan. Add the water cover the pan and let the khichidi cook. Once done the switch will flip to keep warm. Ideally, I will saute the ingredients in the morning. Switch off the rice cooker and add water as soon as I am back and let the khichidi cook.
- The indication I use is when the water evaporates completely and the rice can be cut into easily.
- Allow the khichdi to sit covered for 10-15 minutes before serving.
- Serve hot with papad and pickle. You can also serve with kadhi on the side. Amma served with Good Saar.
To make Good Saar in a pan make tempering of clarified butter with mustard and asafoetida. Add red chillies and curry leaves to the tempering. Toss in a walnut-sized ball of tamarind and turmeric powder. Stir and add water, jaggery, rasam powder and red chilli powder. Add salt to taste. This Saar is sweet, sour, spicy and delicious.
- Rice: Use any variety of rice sona masoori or gai kolam. In place of rice, you can use millet, like little millet, samo rice.
- Moong dal: Replace it with split moong dal with skin and pigeon peas.
- Clarified butter: Use refined oil like sunflower, rice bran or groundnut oil. In case you like the taste use coconut oil.
- Plain Khichidi: When serving the sick or for toddlers splutter the jeera, ginger and garlic if using. Add the rinsed khichdi mixture, salt and water. Cook as I have described above.
- Masala Khichidi: If you want a spicer masala khichidi add more green masala and garam masala.
- With Tadka: Top the khichidi with a tempering. Use ghee with cumin seeds, curry leaves, garlic and red chillis.
- With millets: I love to make little millets khichidi the method I follow is the same only in place of rice I use millets like little millet, kodo millet.
- In case you plan to use bajra or jowar you need to soak them overnight. Pressure cook them for 5-7 whistles then make khichidi. With soaked moong dal. The moong dal will cook in the further process.
- Chutney bowl of the mixer/grinder
- Wok/ kadhai
- Spoon/ turner
- Plates to serve
- Since khichidi is a quick and easy dish I generally make it fresh. However, leftovers if any can be stored in the fridge for 1-2 days.
- For a softer and better texture soak the rice and dal. Soaking the dals helps better absorption. it also reduces the cooking time.
- If you are short of time do not beat yourself, rinse and soak the lentils and rice in warm water till you get the rest of teh ingredients together.
- The consistency of khichidi is your preference. Adjust the quantity of water.
- For added flavour, you can serve the khichdi with Good saar! You make tempering of mustard, curry leaves, turmeric powder and asafoetida in clarified butter. Add jaggery, a lemon-sized ball of tamarind, and salt. Bring to a rolling boil and serve in a bowl with the khichidi
Looking for other recipes like this? Try these:
These are my favourite dishes to serve with Khichidi:
This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.
In conclusion, Moong dal Khichidi is a simple dish that is versatile, wholesome, nutritious and delicious. Serve it as the main dish or as a side dish. This nourishing meal is comfort food that is enjoyed by young and old alike.
So what are you waiting for do try making this delicious khicihidi and let us know how you enjoyed it! Which means subscribe to the blog, comment and rate this recipe.
Wholesome Moong Dal Khichidi Made Easy
- 1 Bowls
- 1 Kadhai/wok
- 1 Spoons and Ladles
- ¼ cup yellow moong dal/skinless split green gram
- ¼ cup rice
- 1 tablespoon clarified butter
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 5 garlic cloves
- ½ inch ginger
- 2 spring of coriander
- 1 green chilli
- 2 tomatoes chopped fine
- 1 cup mixed vegetables cauliflower, carrot, green peas, corn
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 1 teaspoon Coriander and cumin seed powder
- 1 maggi cube vegetable
- salt to taste
- Rinse the rice and lentils under running water. Soak for about 10-30 minutes in 1 cup water. Drain and set aside.
- Grind the coriander leaves, ginger, garlic and green chilli.
- Heat clarified butter in a kadhai or wok splutter mustard, cumin seed, cloves,cinnamon stick and bay leaves. Add the turmeric powder, stir.
- Lower the flame. Add ground coriander, garlic and ginger paste and saute for a minute or till you get a lovely aroma.
- Add the rinsed and drained rice and lentils mixture. Stir-fry stirring constantly to prevent burning. One minute and you are done.
- Add chopped tomatoes, Maggi cube if using and coriander and cumin seed powder. Add chilli powder if using.
- Rinse the mixer jar with water. add this to the rice mixture and give it a stir.
- The amount of water you need will depend on the texture you are looking for. Use 3 times the rice and dal volume for a softer khichidi. For a pulao like texture use 2 cups.
- Add the veggies and salt. Mix well. check the seasonings.
- Cook on stove-top on high flame till the mixture comes to a boil. Then lover the flame and cover and cook till the khichidi cooks. 10-15 minutes.
- If using a pressure cooker, close the lid and cook for 3 whistles. Let the pressure release naturally before opening the lid.
- Allow the khichidi to sit cover for about 10-15 minutes before serving.
- Garnish with fresh coriander leaves and serve with papad and pickle.