Comforting Moong Dal Khichdi Recipe (Best Homemade)
30 minutes
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About Comforting Moong Dal Khichdi Recipe (Best Homemade)
Indulge in the comforting warmth of Moong Dal Khichdi, a beloved Indian dish perfect for breakfast, lunch, or a light dinner. This simple yet nutritious recipe combines protein-rich moong dal (yellow lentils) with fluffy rice, simmered to creamy perfection with aromatic spices and a touch of ghee.Easy to digest and packed with flavor, this homemade khichdi is a wholesome and satisfying meal for all ages. It's the ultimate comfort food, perfect for a cozy night in or a quick, healthy lunch.Follow our step-by-step guide and learn how to make this delicious and versatile dish. Get ready to experience the authentic taste of home-cooked Indian comfort!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Grains & Lentils
- 1/2 cup Mung Bean also known as split yellow mung beans, hesaru bele, or pavu, yellow
- 1/2 cup Basmati Rice or any short-grain rice
Spices & Aromatics
- 1 tbsp Mustard Seeds rai
- 1 tbsp Cumin Seeds jeera
- 1 tbsp Peppercorns black
- 4 Chilies finely chopped, green
- 1/2 tbsp Turmeric Powder haldi
- 1 pinch Asafoetida hing
- 1/4 tbsp Ginger Paste or 1 tsp freshly grated ginger
- 1 tbsp Split Chickpea split chickpeas
- 1 leaf Curry Leaves fresh
Fats & Liquids
- 1 tbsp Vegetable Oil
- 1 tbsp Ghee clarified butter, optional but recommended
- 3 cup Water
Garnish & Seasoning
- 1.5 tsp Salt to taste
- 7 Cashews whole or chopped
- 1/2 cup Coconut shredded
- 1/2 cup Coriander dhania, chopped
- 1.5 tsp Lemon Juice
Instructions
Preparation
- Dry roast the moong dal and rice in a pan over low heat for 3-4 minutes, stirring frequently until lightly fragrant.
Pressure Cooking
- Add 3 cups of water to the roasted dal and rice. Pressure cook in a medium-high heat for 2 whistles, or until the dal and rice are tender.
Tempering the Spices
- Heat the oil and ghee in a deep pan or kadhai. Add the mustard seeds and let them splutter. Add the chana dal, cumin seeds, black peppercorns, green chilies, and curry leaves. Saute for a minute until fragrant.
- Add the cashews and saute until lightly golden brown.
Adding Aromatics and Spices
- Stir in the asafoetida, turmeric powder, and ginger paste. Saute for another minute.
Combining and Simmering
- Add the cooked dal and rice mixture to the pan along with 1 cup of water and salt. Mix everything well, ensuring the spices are distributed evenly. Simmer on medium heat for 5-10 minutes, stirring occasionally.
Adjusting Consistency
- Check the consistency of the khichdi. If it is too thick, add more water as needed. The khichdi should be slightly watery as it thickens upon cooling.
Finishing Touches
- Stir in the lemon juice, grated coconut, and chopped coriander leaves. Mix well and serve hot, garnished with extra ghee or butter and a dollop of yogurt (optional).
Recipe Notes
Expert Tips for the Best Moong Dal Khichdi
- For a creamier khichdi, use a blender to lightly puree a portion of the cooked dal and rice mixture before adding it to the tempering.
- Adjust the amount of green chilies according to your spice preference. For a milder flavor, use fewer chilies or remove the seeds.
- If you don't have ghee, you can use butter or even a little extra oil instead.
- Leftover khichdi can be stored in the refrigerator for up to 3 days and reheated easily. It often tastes even better the next day!
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Recipe Nutrition
Calories: 684kcalCarbohydrates: 53gProtein: 24gFat: 46gSaturated Fat: 1gPolyunsaturated Fat: 13.5gMonounsaturated Fat: 27gSodium: 855mgFiber: 8gSugar: 7g
Divya Md
Articles: 4
4 Comments
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This looks delightful! Thanks for the recipe.
This is fantastic! Thank you for sharing.
Yum! This recipe is a must-try.
Looks incredible! Thanks for the details.