Moong Dal Khichdi
Comforting, nourishing, and easy to make, **Moong Dal Khichdi** is a classic Indian one-pot meal that pairs protein-packed yellow lentils with fragrant basmati rice and warming spices. This gluten-free recipe shines with aromatic ingredients like cumin, ginger, and asafoetida, while vibrant veggies like carrots and green peas add texture and nutrients. Cooked to a creamy consistency, this dish is flavored with turmeric and garnished with fresh cilantro for a burst of freshness. Whether prepared in a pressure cooker or on the stovetop, this 50-minute recipe is perfect for a wholesome dinner, especially when served with yogurt or tangy pickle on the side. Ideal for those seeking comfort food or a hearty vegetarian option, Moong Dal Khichdi is simplicity and flavor at its finest!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (yellow lentils)
- 4 cups Water
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 piece Green chili, slit
- 1 teaspoon Ginger, finely chopped
- 1 piece Bay leaf
- 5 pieces Black peppercorns
- 0.5 cup Carrot, diced
- 0.5 cup Green peas
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the basmati rice and moong dal together under cold water until the water runs clear. Soak them in water for 15 minutes, then drain.
Heat the ghee in a pressure cooker or heavy-bottomed pot over medium heat. Add the cumin seeds and let them splutter.
Add asafoetida and bay leaf to the pot and sauté for about 30 seconds.
Stir in the chopped ginger and slit green chili, and sauté for another minute.
Add turmeric powder and the prepared rice and moong dal mixture, stirring well to coat with the spices.
Pour in the water and add salt, black peppercorns, diced carrot, and green peas. Stir everything together.
If using a pressure cooker, close the lid and cook on medium heat for about 2 whistles. For a pot, bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 25-30 minutes until the rice and dal are completely cooked and have a creamy consistency.
Once cooked, gently mix the khichdi to blend all the ingredients well.
Garnish with freshly chopped cilantro before serving.
Serve hot with a side of yogurt or pickle for added flavor.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 11.6 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
