Khichdi Recipe | Moong Dal Khichdi
45–60 min2
A comforting one-pot Indian rice and lentil porridge, seasoned with cumin and ginger, cooked with vegetables until soft and creamy.
| prepRinse rice and moong dal at least thrice and drain completely (or soak 30–40 min if using stovetop) | ||||||||||
| 1–2 tablespoons / 15–30 g ghee (clarified butter) or oil | Heat ghee, toast cumin & bay leaf | Sauté ginger & hing until fragrant, 30–60 sec | Add onion & chili, sauté until golden | Add tomatoes, veg, turmeric & salt, sauté 3–4 min | Add drained dal & rice, sauté 3–4 min | Pour water, stir & taste | Pressure cook 2 whistles / 8 min high pressure | Natural release 10 min, then manual release | Open lid, stir, adjust consistency & salt | Top with ghee & serve |
| ¾–1 teaspoon cumin seeds | ||||||||||
| 1 bay leaf (or 1 sprig curry leaves (optional)) | ||||||||||
| ¾–1 teaspoon ginger (grated or paste, 1 inch piece) | ||||||||||
| 1 pinch asafoetida / hing (optional) | ||||||||||
| 40 g onion (finely chopped, 1 very small, optional) | ||||||||||
| 1 green chili (slit or ½ tsp red chili powder) | ||||||||||
| 100 g tomatoes (deseeded & finely chopped or pureed, 1 medium) | ||||||||||
| 1 medium carrot (cubed) | ||||||||||
| 8 french beans (cut to 1 inch length) | ||||||||||
| 1 small potato (cubed) | ||||||||||
| ¼ teaspoon turmeric | ||||||||||
| ⅓ teaspoon salt (adjust to taste) | ||||||||||
| 100 g moong dal (skinless petite yellow lentils, or any other dal) | ||||||||||
| 100 g rice (any kind, or quinoa, steel cut oats, millets) | ||||||||||
| 960 ml water (more to adjust, for porridge consistency) | ||||||||||
| 7 g ghee (for topping) | ||||||||||
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