Dhuli Moong Dal Ki Khichdi Recipe, How to make Dhuli Moong Dal Ki Khichdi

Dhuli Moong Dal Ki Khichdi is a rich, nutritious indian style savoury porridge made using rice and lentils. It is often given to kids when they are very young, as the rich protein content is good for growth and energy. Made using sprouted split moong dal, the dish is a common preparation in almost every Indian home. This satisfying, heartwarming porridge can be enjoyed just as it is, or with Masala Papad, coriander chutney, Boondi raita  and sprouts salad on the side.

Moong dal is considered the most nutritious dal, but Chana Dal and Masoor Dal are equally good and are also used to make Khichdi. Will be sharing the recipes soon. Here is how to make Dhuli Moong Dal Ki Khichdi.

Dhuli Moong Dal Ki Khichdi

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Dhuli Moong Dal Ki Khichdi

Course Main

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Neha Mathur

Ingredients

• Ghee - 1 tbsp
• Cloves - 2-3
• Cinnamon - 2 inch piece
• Black peppercorns - 4-5
• Cumin seeds - 1 tsp
• Onion - 1/2 cup Thinly sliced
• Green chilli - 2 Slit into half
• Broken basmati rice - 1/2 cup
• Dhuli Moong Dal / Split hulled green gram ) - 1/2 cup
• Turmeric powder - 1/2 tsp
• Salt to taste
• Water - 4 cups
• Lemon slices
• Golden fried onions
• Fresh coriander
• For tempring
• Ghee - 1 tbsp
• Cumin seeds - 1/2 tsp

Instructions

1. Wash and soak rice and lentil in enough water for 20 minutes.
2. Heat ghee in a pressure cooker.
3. Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle for a few seconds.
4. Add onion and green chili and fry till onions turns slightly brown.
5. Drain the lentil and rice and add in the pressure cooker along with turmeric powder, salt and water.
6. Cook until rice and lentils are nicely cooked. ( I cook for approximately one whistle on high heat and then 3 whistles on low heat )
7. Add more water if required.
8. Heat ghee for tempering in a pan.
9. Once the ghee is hot, add cumin seeds and let them crackle for a few minutes.
10. Pour the tempering over khichdi.
11. Garnish with lemon slices, golden fried onions and fresh coriander.
12. Pour some more ghee on top.
13. Serve Khichdi with papad, coriander chutney, curd and pickle.