Easy Moong Dal Khichdi Recipe – Traditional Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Easy Moong Dal Khichdi Recipe – Traditional Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. Khichdi is the ultimate comfort food in India, and this easy moong dal khichdi recipe is one I’ve been making for years. It’s simple, nourishing, and just… feels like home. I remember learning this from my grandmother, and it’s a recipe I always return to when I need something warm and soothing.

Why You’ll Love This Recipe

This khichdi is more than just a meal; it’s a feeling. It’s incredibly easy to make, perfect for a weeknight dinner, or when you’re feeling under the weather. It’s also wonderfully versatile – you can adjust the spices to your liking and even add vegetables! Plus, it’s naturally gluten-free and can easily be made vegan.

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

• ½ cup split moong dal (yellow split lentils)
• ½ cup rice (basmati or sona masoori work well)
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• ⅓ cup chopped onion
• ⅓ cup chopped tomato
• ½ tsp green chili, finely chopped (adjust to your spice preference!)
• 1 tsp ginger, grated
• ¼ tsp turmeric powder
• 1 pinch asafoetida (hing)
• 3.5 cups water
• Salt to taste

Ingredient Notes

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

Moong Dal: The Heart of Khichdi
Moong dal is the star here! It’s easily digestible and cooks quickly. I prefer the split yellow moong dal (pesal) for its creamy texture.

Rice: Choosing the Right Grain
Basmati rice gives a lovely aroma, but sona masoori is a more traditional choice and creates a slightly stickier khichdi, which some people prefer. About 150-180g of rice is equivalent to ½ cup.

Ghee vs. Oil: Flavor and Tradition
Ghee adds a beautiful richness and flavor that’s classic in Indian cooking. But if you prefer, you can absolutely use oil – vegetable, canola, or even coconut oil work well. About 28-30ml is equivalent to 2 tbsp.

Unique Spice Blend: Turmeric & Asafoetida (Hing)
Turmeric isn’t just for color; it has amazing health benefits! And asafoetida (hing) – don’t be scared by the smell! It adds a subtle savory depth that really elevates the khichdi. A tiny pinch goes a long way.

Regional Variations in Khichdi

Khichdi isn’t one-size-fits-all! Every region in India has its own spin. Some add vegetables, others use different types of dal, and some even include a touch of lemon juice for brightness. It’s a dish that truly reflects the diversity of Indian cuisine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong dal and rice together under cold water. Soak them in about 2 cups of water for at least 30 minutes. This helps them cook evenly and become nice and soft. After soaking, drain the water and set them aside.
2. Now, heat the ghee (or oil) in a pressure cooker over medium heat. Once it’s hot, add the cumin seeds. Wait for them to splutter – that’s when you know they’ve released their flavor!
3. Add the chopped onions and sauté until they turn translucent and slightly golden.
4. Stir in the chopped tomatoes, green chili, grated ginger, turmeric powder, and asafoetida. Cook for a few minutes until the tomatoes soften and become mushy.
5. Add the drained rice and dal to the pressure cooker. Sauté for about a minute, stirring constantly, to coat everything in the spices.
6. Pour in the water and season with salt. Give it a good mix to make sure everything is combined.
7. Close the pressure cooker lid and cook for 8-9 minutes on medium heat (about 7-8 whistles). Let the pressure release naturally – don’t force it!
8. Once the pressure has released, open the lid and stir the khichdi well. If it’s too thick, add a little hot water to adjust the consistency.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect khichdi:

Achieving the Perfect Consistency
Some like it soupy, some like it thick. Adjust the amount of water to your preference!

Soaking Time: Does it Matter?
Soaking definitely helps! It reduces cooking time and makes the khichdi more digestible. But if you’re short on time, you can skip it – just add a little extra water.

Pressure Cooker vs. Pot Cooking
While a pressure cooker is fastest, you can absolutely make khichdi in a pot. It will take longer (about 30-40 minutes), and you’ll need to stir frequently to prevent sticking.

Using Fresh Ginger & Green Chilies
Freshly grated ginger and chopped green chilies really make a difference in flavor. Don’t substitute with powders if you can avoid it!

Variations

Let’s get creative!

Vegan Khichdi
Simply substitute the ghee with vegetable oil.

Gluten-Free Khichdi
This recipe is naturally gluten-free!

Spice Level Adjustment: Mild to Spicy
Adjust the amount of green chili to your liking. You can also add a pinch of red chili powder for extra heat.

Festival Adaptations: Khichdi for Vrat/Fasting
During fasting periods, you can omit the onion and garlic and use rock salt (sendha namak) instead of regular salt.

Vegetable Khichdi: Adding Seasonal Veggies
My kids love when I add peas, carrots, or beans! Add about ½ cup of chopped vegetables along with the tomatoes.

Serving Suggestions

Khichdi is delicious on its own, but even better with some accompaniments! I love serving it with:

• A drizzle of ghee
• A dollop of plain yogurt
• Crispy papadums
• Your favorite pickle
• A side of raita (yogurt dip)

Storage Instructions

Leftover khichdi keeps well 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 why is it so popular in India?
Khichdi is a simple, one-pot dish made with rice and lentils. It’s popular because it’s easy to digest, nourishing, and comforting – it’s often the first solid food given to babies!

Can I make Khichdi ahead of time?
Yes! Khichdi actually tastes even better the next day.

What are the health benefits of Moong Dal Khichdi?
Moong dal is a great source of protein and fiber. Khichdi is easy to digest and provides sustained energy.

What can I serve with Khichdi to make it a complete meal?
Yogurt, papadums, pickle, and raita are all great options.

Can I use brown rice instead of white rice in this recipe?
You can, but you’ll need to increase the cooking time and add more water, as brown rice takes longer to cook.

Enjoy this comforting bowl of goodness! I hope this recipe brings a little bit of Indian warmth to your kitchen. Let me know in the comments how it turns out for you!