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Pan-cooked Moong Dal Khichdi with detailed instructions
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5 from 5 votes

Wholesome Moong Dal Khichidi Made Easy

Moong Dal Khichdi is easy to make one pot comfort food. Wholesome, nutritious and light to digest this is ideal for the busy week night.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: Comfort food, Kid Friendly Food, Quick Meal, Rice Recipes, Simple and healthy diet in old age
Servings: 4 people
Calories: 0.125kcal
Author: ArchanaPotdar

Equipment

Ingredients

  • ¼ cup moong dal or skinless split green gram
  • ¼ cup Rice
  • 1 tablespoon Ghee or clarified butter
  • ½ teaspoon Mustard seeds
  • ½ teaspoon cumin seeds
  • 2 Cloves
  • 1 inch cinnamon stick
  • 1 Bay leaf
  • 5 cloves garlic
  • ½ inch Ginger
  • 2 Coriander leaves a spring
  • 1 Green chillies
  • 2 Tomatoes chopped fine
  • 1 cup mixed vegetables cauliflower, carrot, green peas, corn
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon dhaniya-jeera powder coriander and cumin seed powder
  • 1 maggi cube vegetable
  • Salt to taste
  • Water

Instructions

  • 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.

Video

Nutrition

Serving: 150g | Calories: 0.125kcal | Carbohydrates: 24.2g | Protein: 4.6g | Fat: 1.1g | Fiber: 1.3g