Khichdi Recipe | Moong Dal Khichdi

45–60 min

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)
¼ cup / 40 g onion (finely chopped, 1 very small, optional)
1 green chili (slit or ½ tsp red chili powder)
½ cup / 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)
½ cup / 100 g moong dal (skinless petite yellow lentils, or any other dal)
½ cup / 100 g rice (any kind, or quinoa, steel cut oats, millets)
4 cups / 960 ml water (more to adjust, for porridge consistency)
½ tablespoon / 7 g ghee (for topping)

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