Moong Khichdi
Moong Khichdi is a comforting and wholesome one-pot meal made with nutrient-rich moong dal (split green gram) and fragrant basmati rice, delicately seasoned with Indian spices like cumin, asafoetida, and turmeric. Simmered to perfection in ghee and enhanced with the warmth of ginger and green chili, this recipe delivers a creamy, porridge-like consistency that's both nourishing and satisfying. Ready in just 30 minutes, Moong Khichdi is a fantastic gluten-free option that's perfect for a quick weekday meal or a soothing dish for the soul. Garnished with fresh coriander, it's best served hot alongside yogurt, tangy pickles, or crispy papad for a complete and irresistible experience. Packed with protein and easy to digest, this traditional comfort food is beloved in Indian households—ideal for lunch or dinner on busy days.
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Recipe Information
Ingredients
- 0.5 cup Moong dal (split green gram)
- 0.5 cup Basmati rice
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 0.125 teaspoon Asafoetida (hing)
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 3.5 cups Water
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse the moong dal and rice together in cold water until the water runs clear. Drain and set aside.
In a pressure cooker, heat the ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds until they are aromatic.
Add asafoetida, finely chopped green chili, and grated ginger. Sauté for about a minute.
Add the rinsed moong dal and rice to the pressure cooker, stirring well to coat them with the ghee and spices.
Sprinkle turmeric powder and add salt. Stir again to combine all the ingredients.
Pour in the water, stirring well to ensure no rice or dal is stuck to the bottom of the cooker.
Close the lid of the pressure cooker and cook on a medium flame until one whistle. Then, reduce the heat to low and let it cook for another 5 minutes before turning off the heat.
Once the pressure releases naturally, open the lid and gently mix the khichdi ensuring the rice and dal are well-incorporated and have a porridge-like consistency.
If the khichdi is too thick, add a little more water and simmer for a few minutes.
Garnish with freshly chopped coriander leaves and serve hot with yogurt, pickle, or papad.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 7.3 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1390 mg | 30% | |
*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.
