Basmati Rice & Moong Dal Recipe – Authentic Indian Khichdi

Last Updated on 4 months by Neha Deshmukh

Basmati Rice & Moong Dal Recipe – Authentic Indian Khichdi

Introduction

Khichdi. Just the name feels like a warm hug, doesn’t it? It’s the ultimate comfort food in Indian households, and for good reason! I remember my grandmother making a pot of khichdi whenever anyone was feeling under the weather – it’s gentle on the stomach, incredibly nourishing, and just… soothing. This recipe is my take on that classic, using fragrant basmati rice and wholesome moong dal. It’s simple enough for a weeknight meal, but special enough to share with loved ones. Let’s get cooking!

Why You’ll Love This Recipe

This khichdi recipe is more than just a meal; it’s an experience. It’s quick to prepare, taking only about 30 minutes from start to finish. It’s incredibly versatile – you can adjust the spices to your liking or add vegetables for extra nutrition. Plus, it’s naturally gluten-free and can easily be made vegan! It’s a complete, balanced meal in one pot.

Ingredients

Here’s what you’ll need to create this comforting khichdi:

• 1 cup basmati rice
• ½ cup split moong dal
• 2 tbsp neutral oil
• 1 small onion
• 1 tsp cumin seeds
• 3 cloves garlic
• 1 tsp ginger
• 2.5 cups vegetable or chicken broth
• 1.5 cups water
• ¼ tsp black pepper
• ½ tsp turmeric powder
• 1 tsp salt
• 2 tbsp butter

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Basmati Rice: Choosing the Right Grain Basmati is key for that lovely aroma and fluffy texture. Look for aged basmati – it tends to be less sticky. About 195g of uncooked basmati rice is equivalent to 1 cup.
• Split Moong Dal: Benefits and Varieties Split moong dal (yellow moong dal) cooks quickly and is easily digestible. It’s a fantastic source of protein. You can also use whole moong dal, but it will require a longer cooking time. 175g of split moong dal is roughly 1 cup.
• Neutral Oil: Options for Authentic Flavor I usually use sunflower or canola oil, but you can also use ghee for a richer, more traditional flavor. About 28ml is in 1 tbsp.
• Cumin Seeds: Regional Variations & Aroma Don’t skip these! Cumin seeds add a wonderful earthy aroma. Lightly toasting them before adding them to the oil really enhances their flavor.
• Turmeric Powder: Health Benefits & Quality Turmeric isn’t just for color; it’s packed with antioxidants! Choose a good quality turmeric powder for the best flavor and benefits. About 1.25g is in ¼ tsp and 2.5g in ½ tsp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the rice and moong dal a good rinse. Then, soak them in warm water for about 30 minutes. This helps them cook evenly and become nice and soft. Drain them well after soaking.
2. Heat the oil in a nonstick pan over medium heat. Add the chopped onion and sauté until it turns a beautiful golden brown.
3. Now, add the minced garlic, grated ginger, and cumin seeds. Sauté for another minute until you can smell that amazing aroma filling your kitchen.
4. Pour in the broth and water. Add the turmeric powder, black pepper, and salt. Bring everything to a boil.
5. Gently add the drained rice and dal to the boiling broth. Give it a good stir, then reduce the heat to low and simmer until most of the liquid has been absorbed.
6. Here’s the trick for perfectly fluffy khichdi: cover the pan with a clean cloth placed under the lid. This helps absorb excess steam and prevents the khichdi from becoming mushy. Cook on low heat for about 15 minutes.
7. After 15 minutes, gently stir the khichdi. Cook for another 5-7 minutes, or until the rice and dal are soft and cohesive.
8. Finally, stir in the butter just before serving. It adds a lovely richness and shine. Serve hot with a side of cooling yogurt!

Expert Tips

• Don’t overcook the khichdi! You want the rice and dal to be soft, but not mushy.
• If the khichdi is too thick, add a little more hot water. If it’s too thin, cook it uncovered for a few more minutes.
• For extra flavor, add a pinch of asafoetida (hing) along with the cumin seeds.

Variations

• Vegan Khichdi Adaptation: Simply skip the butter at the end, or substitute it with a vegan butter alternative.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment (Mild to Spicy): Add a pinch of red chili powder or a finely chopped green chili for a little heat.
• Festival Adaptations (Makar Sankranti, Pongal): During Makar Sankranti or Pongal, many families add freshly harvested rice and seasonal vegetables to their khichdi.

Serving Suggestions

Khichdi is delicious on its own, but here are a few ideas to elevate your meal:

• A dollop of plain yogurt is a classic pairing.
• Serve with a side of pickle (achar) for a tangy kick.
• A simple salad adds freshness.
• Papadums (crispy lentil wafers) provide a satisfying crunch.

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

• What is Khichdi and its origins? Khichdi is a traditional Indian dish made with rice and lentils. It’s believed to have originated in ancient India and has been a staple food for centuries.
• Can I use a pressure cooker to make Khichdi? Yes, you can! Reduce the cooking time to about 2-3 whistles. Be careful not to overcook it.
• What is the best type of broth to use for Khichdi? Vegetable broth is a great option for a vegetarian version. Chicken broth adds a richer flavor.
• Can I add vegetables to this Khichdi recipe? Absolutely! Peas, carrots, potatoes, and spinach are all great additions. Add them along with the rice and dal.
• How can I make Khichdi more digestible? Soaking the rice and dal beforehand helps. You can also add a pinch of ginger powder or a small piece of asafoetida (hing).