This comforting Moong Dal Khichdi is a nutritious Indian style savory porridge made using rice and lentils. It is a very light and simple one-pot meal. Here is how to make it.
About This Recipe
Khichdi also called Khichadi and Khichuri is a satisfying and heartwarming one-pot porridge that is made in almost all Indian households. The name Khichdi was derived from the Ayurvedic word ‘Khicca’, which means a dish that is made with rice and legumes.
It is my go-to meal for extremely busy and hectic days, and my family loves it as much as I do. You need less than 30 minutes of your time to make it, and the outcome is so delicious that you would surely lick your hands.
This Khichdi does its magic in both the seasons, Summers as well as Winters. In Summers, when you need a light meal, make this and serve it along with chilled raita and salad of your choice and your meal is ready.
In Winters, serve it hot with a dollop of ghee and hot Kadhi on the side to comfort you from the cold outside.
It is made with the combination of rice and a variety of dals which is spiced with some whole spices and everyday masalas.
I have added only onions, which adds a nice sweet caramelized taste in every bite of the Khichdi, but if you like to make it more filling and wholesome, you can add in your favorite vegetables too.
It is also a great meal for stomach, if you are facing some indigestion related issues.
This Khichdi recipe is,
- Quick & Easy
- Perfect for light meals
Rice and Dal – Rice and Dal are the two main ingredients of any Khichdi, as the word itself means the mishmash of two or more ingredients.
Here to make this Khichdi a wholesome dish, broken basmati rice and dhuli moong dal have been used. You can also use any other Dal or a mix of two to three dal to make a variation of the same.
Onions – Thinly sliced onions are used, which adds a delicious crunch and taste in this Khichdi. Let them brown a bit, for that yummy caramelized flavor.
A variety of vegetables can also be added in it, that add to the nutritional value of this dish.
Green Chillies – As we are not adding red chili powder in it, we will add some whole slit green chilies to add a little spiciness. If making for kids, you can skip adding green chilies.
Whole Spices – For whole spices, I have used cloves, cinnamon, peppercorns, and cumin seeds. You can even add bay leaf and dry red chilies for an added flavor.
When added into hot ghee, they release a nice flavor and aroma which enhances the taste.
Ghee – Make this Khichdi only in ghee, for a rich taste. If you want it to be vegan, you can use oil instead.
Other Ingredients – You will also need coriander leaves, turmeric powder, salt, water, and lemon juice. The addition of these ingredients enhances the flavor of this dish, making it even more delicious.
But you can even avoid all the other ingredients and just make it with just 5 ingredients – dal, rice, ghee, salt, and water.
This recipe is just my way of preparing it and believe me it will just change your idea of that boring Khichdi and you will make this one again and again.
Step By Step Recipe
Wash and soak rice and lentil in enough water for 20 minutes. Heat ghee in a pressure cooker.
Add cloves, cinnamon, peppercorns, and cumin seeds and let them crackle for a few seconds.
Add onion and green chilli and fry till onions turn slightly brown.
Drain the lentil and rice and add in the pressure cooker along with turmeric powder, salt, and water.
Cook until rice and lentils are nicely cooked. ( I cook for approximately one whistle on high heat and then 3 whistles on low heat ) Add more water if required.
Heat ghee for tempering in a pan. Once the ghee is hot, add cumin seeds and let them crackle for a few minutes.
Pour the tempering over khichdi. Garnish with lemon slices, golden fried onions, and fresh coriander.
Frequently Asked Questions
While this Khichdi is prepared using Moong Dal, you can even add Ural Dal, Toor Dal, Chana Dal, or even Masoor Dal.
To make a vegan version of the same, you can use vegetable oil in the place of ghee. All other ingredients are vegan and gluten-free.
Here, I have added only onions, but you can even add green peas, potato, carrots, spinach, green beans, cauliflower, broccoli, cabbage, tomatoes, corn, fenugreek leaves, and any other vegetable that you would like to include in your everyday meals.
You can even substitute your regular rice with brown rice, broken wheat, couscous or quinoa.
For babies, cook the dal and rice along with salt, ghee, turmeric powder and vegetables. Add a little more water to make it a little wet. You can feed this to the babies over 8 months and toddlers.
I would recommend you to make this Khichdi fresh, if stored it tends to become dry. But if you have leftovers, store it in the fridge in an air tight container for about 2-3 days.
While heating in a pan or microwave, sprinkle a little water, mix and heat it properly before serving.
There is a saying “Khichdi ke char yaar, papad, chutney, dahi, achar”.
Khichdi tastes delicious on its own with a dollop of ghee but when served with these 4 things, its taste is taken to another level. You can serve it along with Dahi/Curd or a Raita of your choice.
You can try Carrot Raita, Easy Cucumber Raita, Pahadi Kheere Ka Raita, Palak Raita, Roasted Beetroot Raita or Boondi Raita and a pickle/chutney on the side. I have also tried it with Rajasthani and Gujarati Kadhi and it tastes yum!
You can serve it along with any other Kadhi and a Masala Papad on the side.
Pro Tips By Neha
Adding whole spices in the Khichdi adds a nice flavour and taste, so do not miss them.
To make it wholesome and filling, add in more veggies. If you are making only Khichdi for your meals its good to add vegetables in it so that it keeps you filled for longer.
If you are preparing the Khichdi for a sick person, make it simple. Avoid adding spices in the same.
You can also dry roast the Dal before adding in the Khichdi, it adds a nice flavour.
If you like your Khichdi to be a little wet, add in more water.
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- 1 tbsp Ghee
- 2 – 3 Cloves
- 2 inch Cinnamon
- 4 – 5 Black peppercorns
- 1 tsp Cumin seeds
- ½ cup Onion (Thinly sliced)
- 2 Green chilli (Slit into half)
- ½ cup Rice
- ½ cup Dhuli Moong Dal / Split hulled green gram
- ½ tsp Turmeric powder
- Salt to taste
- 4 cups Water
- ½ Lemon (sliced)
- ½ cup Onions (Golden Fried)
- Fresh coriander
- 1 tbsp Ghee
- ½ tsp Cumin seeds
- Wash and soak rice and lentil in enough water for 20 minutes.
- Heat ghee in a pressure cooker.
- Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle for a few seconds.
- Add onion and green chili and fry till onions turns slightly brown.
- Drain the lentil and rice and add in the pressure cooker along with turmeric powder, salt and water.
- Cook until rice and lentils are nicely cooked. (I cook for approximately one whistle on high heat and then 3 whistles on low heat)
- Add more water if required.
- Heat ghee for tempering in a pan.
- Once the ghee is hot, add cumin seeds and let them crackle for a few minutes.
- Pour the tempering over khichdi.
- Garnish with lemon slices, golden fried onions and fresh coriander.
- Pour some more ghee on top.
- Serve it with papad, coriander chutney, curd and pickle.