Pan-Indian · Main course
Moong Dal Khichdi
मूंग दाल की खिचड़ी · Moong Dal Ki Khichdi · ಹೆಸರುಬೇಳೆ ಖಿಚಡಿ · Hesarubele Khichdi · Rice and Yellow Moong Khichdi
Moong dal khichdi is a one-pot meal of rice and split yellow moong dal cooked until soft. Fry cumin and ginger in a little ghee, then pressure-cook them with the rinsed grains, turmeric and water. Stir gently after cooking for a soft khichdi that falls easily from a spoon.
- vegetarian
- gluten-free
Ingredients
- 95 g (about 1/2 cup)Polished Sona Masoori rice Organic Mandya
- 100 g (about 1/2 cup)Split yellow moong dal Organic MandyaUse skinned split moong.
- 1 litre (4 cups)WaterUse 875 ml (3 1/2 cups) to cook and reserve the rest for adjusting.
- 18 g (about 4 tsp)A2 ghee Organic Mandya
- 2 g (about 1 tsp)Cumin seeds Organic Mandya
- 6 g (about 2 tsp, grated)Fresh ginger Organic Mandya
- 1 g (about 1/2 tsp)Ground turmeric Organic Mandya
- 6 g (about 1 tsp)Fine table salt
Method
Rinse the rice and dal
Rinse the rice and split moong together in cool water until it runs mostly clear.
Soak briefly
Soak the rinsed rice and dal in the measured 875 ml cooking water for 10 minutes.
⏱ 10 minFry the cumin
Fry the cumin in the hot ghee in the pressure cooker over medium heat for about 20 seconds, until sizzling.
⏱ 20 secFry the ginger
Stir the grated ginger into the ghee for about 30 seconds, until fragrant.
⏱ 30 secAdd the rice and dal
Tip the soaked grains and their soaking water into the cooker with the turmeric and salt.
Pressure-cook the khichdi
Cook for about 8 minutes on low after the cooker reaches full pressure.
⏱ 8 minRelease pressure naturally
Leave the cooker off the heat until the pressure indicator drops, usually about 12 minutes.
⏱ 12 minAdjust the consistency
Stir the soft khichdi gently while hot, adding the reserved water hot as needed for a spoonable consistency.
Shop the ingredients
Tips
- Use a cooker with enough headspace for pulses.
- Keep the flame low once the cooker reaches pressure.
- Stir only after the pressure has dropped completely.
Serving
Serve with plain curd and a little mango pickle. A spoonful of ghee can be offered at the table.
Storage
Cool any leftovers quickly, refrigerate within 1 hour and use within 1 day. Reheat only once until steaming hot throughout, adding a splash of water as needed.
Variations
- Add diced carrot and green peas with the rice and dal.
- Use a little extra hot water at the end for a looser, porridge-like khichdi.
Nutrition per serving
| Energy | 216 kcal |
|---|---|
| Protein | 7.8 g |
| Carbohydrates | 35.4 g |
| Fat | 5.1 g |
| Fibre | 2.7 g |
Approximate, calculated from the ingredients and divided by the stated servings.
Questions people ask
What rice works for moong dal khichdi?
Polished Sona Masoori gives a soft result because the grains break down readily with the dal. Other short or medium grain rice also works. Basmati can be used if it is what you have, though it will give the pot a more pronounced aroma.
Do I have to soak split yellow moong dal for khichdi?
A short soak lets the rice and dal start absorbing water at the same time. Skinned split moong can also cook without soaking. If you skip the soak, allow a little extra time at pressure and check that the dal crushes easily.
How do I make khichdi less mushy?
Use a little less cooking water and check the grains after a shorter time at pressure. Leave the cooked mixture mostly undisturbed instead of stirring it to a porridge. The grains will still soften but should keep more of their shape.
Can I cook moong dal khichdi in a saucepan?
Yes. Cover the rinsed grains with the measured water and simmer gently in a lidded pan until the rice and dal are soft. Stir occasionally towards the end and top up with hot water if the bottom starts to catch.
Why did my khichdi become thick after cooling?
The cooked grains continue to absorb liquid as they sit. Stir in a splash of hot water while reheating and give it time to mix in before adding more. Adjust the consistency just before serving, especially if you like it loose.
Photo: Organic Mandya · © Organic Mandya
