Moong Dal Khichdi – Best Homemade
About Moong Dal Khichdi - Best Homemade
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Recipe Time & More
Ingredients
- 1/2 cup Moong Dal (hesaru bele or pavu)
- 1/2 cup Rice (or pavu)
- 3 cup Water
- 1 tbsp Oil
- 1 tbsp Desi Ghee
- 1 tbsp Mustard Seeds
- 1 tbsp Cumin (or jeera jeera)
- 1 tbsp Black Pepper (mensu)
- 4 Green Chillies
- 1/2 tbsp Turmeric Powder
- 7 cashews
- 1 leaves Curry (spring)
- 1 tbsp Channa Dal
- 1 pinch Asafoetida (or hing hing)
- 1/4 tbsp Ginger (or paste chopped paste)
- 1-2 tsp Salt (or as per taste)
- 1/2 cup Grated Coconut
- 1/2 leaves Coriander
- 1-2 drops Lemon Juice
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Instructions
- In a frying pan, dry roast the rice and moong dal in a low flame for 3-4 minutes
- Pressure cook the roasted rice and moong dal by adding 3 cups of water in a medium flame till 2 whistle.
- Once pressure is out from cooker, keep it aside and let it cool.
- In a while, heat oil and ghee in a deep kadhai/pan followed by adding mustard seeds, chana dal, cumin seeds, black pepper, green chillies, curry leaves, cashews and fry for few minutes until cashews turns little golden brown colour.
- Next add asafoetida, turmeric powder, chopped ginger and fry for 1 minute.
- Next add cooked rice - moong dal mixture to it with adding 1 cup of water and salt. Blend well with spices in a medium flame for 5-10 minutes.
- If khichdi becomes thick add more water as required, along with water check and add salt as per taste.
- Always khichdi should be watery because khichdi tends to get thicker as it cools down.
- Atlast add few drops of lemon juice, grated coconut and chopped coriander leaves. Mix well and serve hot topped up with ghee/ butter, Curd.
Recipe Notes
- Serve immedialtly when it is hot.
- Moong dal observes lot of water, so prepare using more water.
- Serve hot with coconut chutney or topped with ghee.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Divya Md
Articles: 44 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.