Moong Dal Rice Recipe – Authentic Indian Khichdi with Mint-Coriander Chutney

Last Updated on 2 months by Neha Deshmukh

Moong Dal Rice Recipe – Authentic Indian Khichdi with Mint-Coriander Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Moong Dal Rice, or Khichdi as we lovingly call it back home. It’s the kind of dish my grandmother used to 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; we’re pairing it with a vibrant mint-coriander chutney that takes it to a whole new level.

Why You’ll Love This Recipe

This Moong Dal Rice is the ultimate comfort food. It’s incredibly easy to make, packed with nutrients, and just…satisfying. It’s perfect for a quick weeknight dinner, a cozy weekend meal, or even when you’re craving something light yet filling. Plus, that fresh chutney? It adds a zing that balances the richness beautifully. You’ll love how simple and wholesome this recipe is!

Ingredients

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

• 2 cups plain Rice/Basmati rice
• 0.5 cup Moong dal (Split Yellow)
• 2-3 Green chillies
• 1 tsp Ginger-Garlic paste
• 1 Tomato
• 1 Onion
• 0.25 tbsp Turmeric powder
• 2-3 Cloves
• 1-2 Cardamom
• 2 Cinnamon sticks
• 4 cups Water
• 3 sprigs Coriander leaves
• 3 sprigs Mint leaves
• Salt to taste
• Oil

Ingredient Notes

Let’s talk ingredients for a moment! A few things make all the difference:

• Basmati Rice: I highly recommend using Basmati rice for its lovely aroma and fluffy texture. It really elevates the Khichdi. (Around 180-200g if you prefer metric!)
• Moong Dal: Moong dal is super easy to digest, making this dish perfect for everyone, especially those with sensitive stomachs. It cooks quickly too! (About 100g)
• Fresh Herbs: Don’t skimp on the mint and coriander! They bring a burst of freshness that’s essential for both the Khichdi and the chutney. Seriously, use a generous handful.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the moong dal in a pan until it smells fragrant. This step enhances the flavor. Let it cool, then mix it with the rice and give it a good rinse.
2. Heat a couple of tablespoons of oil in a pot. Add the chopped onion, cloves, cardamom, and cinnamon sticks. Sauté until the onions soften and turn golden brown – this is where the base flavor starts building.
3. Now, add the ginger-garlic paste and sauté for another 2-3 minutes until you can really smell that lovely aroma. Stir in the chopped tomato and green chilies, and cook until the tomatoes soften and break down.
4. Pour in the water, add salt and turmeric powder, and throw in a generous bunch of mint and coriander leaves. Bring everything to a boil.
5. Add the soaked rice and moong dal to the boiling pot. Reduce the heat to low, cover, and let it cook until all the water is absorbed and the rice and dal are tender. This usually takes about 20-25 minutes.
6. Finally, garnish with a sprinkle of fresh coriander and mint leaves before serving.

Expert Tips

• Don’t overcook: Keep a close eye on the Khichdi towards the end to prevent it from sticking to the bottom of the pot.
• Adjust water: If you prefer a softer consistency, add a little more water.
• Roasting the Dal: Don’t skip roasting the dal! It really brings out a nutty flavor.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. My family loves it with a good kick, but you can tone it down if you prefer.
• Pressure Cooker/Instant Pot Method: You can absolutely make this in a pressure cooker or Instant Pot! Use the same ingredients, but reduce the water to 3 cups and cook on high pressure for 8-10 minutes, followed by a natural pressure release.
• Gujarati Khichdi: My friend’s mom makes a fantastic Gujarati Khichdi with added vegetables like peas and carrots. It’s a little sweeter and more colorful!

Serving Suggestions

Khichdi is wonderful on its own, but it’s even better with some accompaniments. I love serving it with:

• A dollop of ghee (clarified butter)
• A side of yogurt (raita)
• Pickle (achar) – mango pickle is a classic!
• Papadums (crispy lentil wafers)

And of course, don’t forget that mint-coriander chutney! (Recipe included in the original instructions)

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. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What is Khichdi and its nutritional benefits? Khichdi is a traditional Indian dish made with rice and lentils. It’s incredibly nutritious, providing a good source of carbohydrates, protein, and fiber. It’s also easy to digest, making it a great option for all ages.
• Can I use a different type of dal for this recipe? While moong dal is traditional, you can experiment with other dals like toor dal or masoor dal. Just be aware that cooking times may vary.
• How do I adjust the consistency of the Khichdi? Add more water for a softer, more porridge-like consistency, or less water for a drier, more textured Khichdi.
• What are the best accompaniments to serve with Khichdi? Yogurt, pickle, papadums, and a side of vegetables are all great options.
• Can this be made ahead of time? Absolutely! You can make the Khichdi a day or two in advance and reheat it when you’re ready to eat.

Enjoy this comforting and flavorful Moong Dal Rice! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!