Very Tasty Yellow Moong Dal Yellow Lentils and Rice Khichdi
Comforting, wholesome, and incredibly flavorful, this Very Tasty Yellow Moong Dal Yellow Lentils and Rice Khichdi is the ultimate one-pot meal perfect for any occasion. Combining yellow moong dal and basmati rice, this Indian khichdi is infused with the warm, aromatic notes of cumin, asafoetida, and ginger, while turmeric lends its golden hue and earthy flavor. The addition of ghee enhances its richness, and optional vegetables like carrots and green peas bring a nutritious twist. Whether pressure-cooked or simmered in a pot, this effortlessly soft and creamy dish comes together in just 40 minutes, making it a go-to recipe for busy weeknights or comforting sick-day meals. Serve it piping hot, garnished with fresh cilantro, alongside yogurt, pickle, or crispy papad for a soul-satisfying experience. Perfect for vegetarians and easily customizable, this gluten-free lentil and rice khichdi is a timeless classic for home-cooked comfort food lovers.
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Recipe Information
Ingredients
- 0.5 cup Yellow Moong Dal (Yellow Lentils)
- 0.5 cup Basmati Rice
- 4 cups Water
- 2 tablespoons Ghee (Clarified Butter)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ginger (Grated)
- 1 Green Chili (Slit, optional)
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (Hing)
- 0.5 cup Carrot (Chopped, optional)
- 0.5 cup Green Peas (Optional)
- 2 tablespoons Coriander Leaves (Chopped)
Instructions
Wash the yellow moong dal and basmati rice thoroughly under running water until the water runs clear. Soak them together in water for 15 minutes, then drain.
Heat 2 tablespoons of ghee in a pressure cooker or heavy-bottomed pot over medium heat.
Add cumin seeds and let them sizzle for a few seconds. Then add asafoetida (hing), grated ginger, and the slit green chili, and sauté for 30 seconds until aromatic.
Add the chopped carrot and green peas if using, and sauté for 2-3 minutes.
Add the soaked and drained moong dal and rice to the pot. Mix everything well and sauté for another minute.
Stir in turmeric powder and salt, then add 4 cups of water. Mix well.
If using a pressure cooker, cover the lid and cook for 3-4 whistles on medium heat. If cooking in a pot, cover and simmer on low heat for 25-30 minutes, stirring occasionally, until the rice and lentils are soft and mushy.
Once the khichdi has cooked, let the pressure release naturally if using a pressure cooker. Open the lid and stir gently to combine everything.
Garnish with freshly chopped coriander leaves. Adjust salt and consistency as needed (add a little warm water for a thinner consistency if desired).
Serve hot with a dollop of ghee on top and pair it with yogurt, pickle, or papad for a wholesome meal.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 16.5 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2158 mg | 46% | |
*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.
