Soothing Moong Dal Khichdi: A Nourishing Ayurvedic Recipe
35 minutes
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About Soothing Moong Dal Khichdi: A Nourishing Ayurvedic Recipe
Craving a wholesome, comforting meal that's both light and flavorful? This Moong Dal Khichdi is a simple Ayurvedic dish that nourishes the body and soul. It's the perfect recipe for a reset, leaving you feeling satisfied and energized.Made with green gram lentils (moong dal) and rice, this khichdi is gently spiced and incredibly versatile. The fragrant tempering (tadka) adds a final touch of magic, creating a symphony of flavors in every bite.This sattvic recipe skips onion and garlic, making it a balanced and wholesome option for those seeking a truly nourishing meal. Follow our easy guide for a perfectly cooked khichdi every time.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Spices
- 2 Bay Leaf
- 1/2 inch Cinnamon Stick
- 10-12 Peppercorn black
- 2 Cardamom black
- 4 Cardamom green
- 4 Cloves
- 1 tsp Chili Powder red
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
Other Ingredients
- 1 tbsp Ginger chopped
- 2 Chili green
- 1 tbsp Vegetable Oil
- 2 cup Water
- 1-2 tsp Salt or to taste
Tempering (Tadka)
- 1 tbsp Clarified Butter
- 1 pinch Asafoetida
- 2 Chili dried, red, whole
- 1 tsp Cumin Seeds
Instructions
How to Cook Moong Dal Khichdi
- Rinse the rice and moong dal separately in a fine-mesh sieve until the water runs clear. This removes excess starch and impurities.
- Soak the rice and moong dal separately in warm water for 10 minutes. Soaking helps the grains cook evenly and results in a softer khichdi.
- Heat the vegetable oil in a heavy-bottomed pot or pan over medium heat.
- Add the bay leaves, cinnamon stick, black cardamoms, green cardamoms, cloves, and black peppercorns to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to burn the spices.
- Drain the soaked moong dal and add it to the pot. Roast the dal with the spices for 1-2 minutes, stirring constantly, until a light roasted aroma develops.
- Add the drained soaked rice to the pot. Stir well to combine with the dal and spices.
- Add the chopped ginger, turmeric powder, coriander powder, cumin powder, and red chili powder. Stir to coat the rice and dal evenly with the spices.
- Pour in the water and add the green chilies. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice and dal are cooked through and the khichdi has reached your desired consistency.
- Stir in the salt and garam masala. Gently fluff the khichdi with a fork.
For the Tempering or Seasoning (Tadka)
- Heat the desi ghee in a small ladle or pan over medium heat. Add the cumin seeds and whole dried red chilies. Let them sizzle for a few seconds until the cumin seeds turn golden brown and the chilies darken slightly.
- Quickly add the asafoetida and immediately pour the tempering over the khichdi. The asafoetida should sizzle as it hits the hot khichdi.
- Serve the hot moong dal khichdi with a dollop of ghee, raita (yogurt with chopped vegetables), papad, and a side of onion salad, if desired.
Recipe Notes
Good To Know
- This recipe was shared by home chef Geeta Biswas.
Expert Tips
- For a creamier khichdi, use a higher ratio of liquid to rice and dal.
- Adjust the spices to your preference. Add a pinch of asafoetida for a unique flavor.
- Don't overcook the khichdi. The grains should be cooked through but still retain some texture.
Storage Instructions
- Refrigerate leftover khichdi in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 505kcalCarbohydrates: 87gProtein: 19gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 19mgSodium: 1378mgPotassium: 427mgFiber: 13gSugar: 5gVitamin A: 1244IUVitamin C: 73mgCalcium: 140mgIron: 6mg
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4 Comments
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This is a fantastic recipe! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
I’m eager to make this recipe!
This looks delightful! Thanks for the recipe.