Broken Rice & Moong Dal Recipe- Authentic Indian Khichdi with Veggies

Last Updated on 2 months by Neha Deshmukh

Broken Rice & Moong Dal Recipe – Authentic Indian Khichdi with Veggies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, nourishing bowl of Khichdi. It’s the kind of dish my nani (grandmother) would make when I was feeling under the weather, and honestly, it still feels like a warm hug in a bowl. This isn’t just any Khichdi, though; we’re making a delicious version with broken rice, moong dal, and a generous helping of veggies. It’s perfect for a cozy weeknight dinner or a light, satisfying meal any time of day.

Why You’ll Love This Recipe

This Khichdi is more than just a meal; it’s a feeling. It’s incredibly easy to digest, packed with protein, and bursting with flavor. Plus, it’s wonderfully versatile – you can easily adapt it to your liking with different vegetables and spice levels. It’s a complete meal in one pot, which means fewer dishes! What’s not to love?

Ingredients

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

• ?? cup broken rice
• ?? cup moong dal
• 1 tablespoon Ghee (about 15ml)
• ?? teaspoon cumin seeds
• 1 tej patta (Indian bay leaf)
• ?? inch cinnamon stick
• 2 cloves
• 2 green cardamoms
• ?? cup chopped onion
• 1 teaspoon Ginger Garlic Paste (about 5ml)
• ?? cup chopped tomatoes
• 1-2 green chilies
• 1-1.25 cups mixed chopped veggies (carrots, peas, beans, potatoes work well!)
• ?? teaspoon turmeric powder
• ?? teaspoon red chili powder
• 1 pinch asafoetida (hing)
• 2 cups water (about 480ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Khichdi:

• Moong Dal: I prefer yellow moong dal for its digestibility and mild flavor. It’s a fantastic source of protein and is considered a sattvic food in Ayurveda, meaning it’s calming and nourishing.
• Broken Rice (Chaval): Using broken rice is key for that classic Khichdi texture. It cooks faster and becomes beautifully soft and creamy. I usually use regular broken rice, but you can experiment with different varieties.
• Vegetable Variations: Traditionally, Khichdi recipes vary regionally. In some parts of India, you’ll find it made with just lentils and rice, while others include a rainbow of vegetables. Feel free to use whatever seasonal veggies you have on hand – cauliflower, spinach, or even pumpkin would be lovely!
• Ghee is Gold: Don’t skimp on the ghee! It adds a richness and aroma that’s simply irreplaceable. Ghee isn’t just about flavor, though; it’s also considered very healthy in Ayurveda. If you’re avoiding ghee, you can use oil, but the flavor profile will change.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the ?? cup broken rice and ?? cup moong dal a good rinse under cold water. Drain them well and set aside. This helps remove excess starch and makes for a lighter Khichdi.
2. Now, heat 1 tablespoon of ghee in a pressure cooker over medium heat. Once it’s hot, add the cumin seeds, tej patta, cinnamon, cloves, and cardamom. Let them sizzle for a few seconds until they become fragrant – this is where the magic begins!
3. Add the ?? cup chopped onion and sauté until it turns translucent and slightly golden.
4. Stir in 1 teaspoon of ginger-garlic paste and sauté until the raw aroma disappears. You’ll know it’s ready when it smells wonderfully savory.
5. Add the ?? cup chopped tomatoes and 1-2 green chilies (depending on your spice preference). Sauté for 1-2 minutes until the tomatoes soften slightly.
6. Time for the veggies! Add 1-1.25 cups of your chopped vegetables, along with ?? teaspoon turmeric powder, ?? teaspoon red chili powder, and a pinch of asafoetida (hing). Sauté for another minute, letting the spices coat the vegetables.
7. Add the rinsed rice and moong dal to the pressure cooker. Mix everything together well, ensuring the rice and dal are coated with the veggies and spices.
8. Pour in 2 cups of water (you can adjust this depending on how thick or thin you like your Khichdi). Season with salt to taste.
9. Close the pressure cooker lid and cook for 14-15 minutes (about 7-8 whistles). Once the pressure releases naturally, open the lid carefully.
10. Garnish with fresh coriander leaves and serve hot with a dollop of yogurt, your favorite pickle, or a side of papad.

Expert Tips

Want to make your Khichdi extra special? Here are a few tips I’ve learned over the years:

• Consistency is Key: If your Khichdi is too thick, add a little more hot water and simmer for a few minutes. If it’s too thin, simmer uncovered for a bit longer to allow some of the liquid to evaporate.
• Preventing Sticking: To prevent the Khichdi from sticking to the bottom of the pressure cooker, make sure the ghee is hot before adding the spices, and stir frequently during the initial sautéing stages.
• Flavor Boost: A squeeze of lemon juice right before serving can brighten up the flavors beautifully.

Variations

• Vegan Khichdi Adaptation: Simply substitute the ghee with vegetable oil. It won’t have the same rich flavor, but it will still be delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: For a milder Khichdi, reduce or omit the green chilies and red chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: During Makar Sankranti or Bhogi, it’s customary to add sesame seeds and peanuts to Khichdi for extra warmth and flavor.

Serving Suggestions

Khichdi is incredibly versatile! Here are a few ways to enjoy it:

• With a side of cooling yogurt.
• Paired with a tangy pickle.
• Served with crispy papadums.
• Alongside a simple vegetable stir-fry.

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. You might need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

• What is the best type of rice to use for Khichdi? Broken rice is the traditional choice, as it cooks quickly and creates a creamy texture.
• Can I make this Khichdi in an Instant Pot? Absolutely! Use the pressure cook/manual setting for 10-12 minutes, followed by a natural pressure release.
• How do I adjust the water level for a thicker or thinner consistency? Less water = thicker Khichdi. More water = thinner Khichdi. Start with 2 cups and adjust as needed.
• What vegetables are traditionally used in Khichdi? Peas, carrots, potatoes, and beans are common choices, but feel free to experiment!
• Can I add protein like chicken or mutton to this Khichdi? While not traditional, you certainly can! Add pre-cooked, shredded chicken or mutton along with the vegetables.

Enjoy this comforting bowl of Khichdi! I hope it brings you as much joy as it brings me. Let me know in the comments how it turns out for you!