Moong Dal & Rice Recipe- Vegetable Khichdi with Ghee & Spices

Last Updated on 2 months by Neha Deshmukh

Moong Dal & Rice Recipe: Vegetable Khichdi with Ghee & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, nourishing bowl of Vegetable Khichdi. This isn’t just food; it’s a hug in a bowl, a taste of home, and something my grandmother always made when I was feeling under the weather. It’s simple, wholesome, and incredibly satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Khichdi is the perfect one-pot meal. It’s quick to put together, packed with goodness, and incredibly versatile. It’s a fantastic option for a weeknight dinner, a light lunch, or even a soothing meal when you’re not feeling your best. Plus, the aroma while it’s cooking is just heavenly!

Ingredients

Here’s what you’ll need to make this delicious khichdi:

• ½ cup raw rice or broken basmati rice
• ½ cup yellow moong dal
• 1 tbsp cooking oil/ghee
• 1 inch cinnamon
• 2 cloves
• 5 peppercorns
• ½ tsp cumin seeds
• ¼ tsp hing (asafoetida)
• 1 large onion (chopped)
• 2 tomatoes (chopped)
• 1 green chili (slit)
• 1 red chili
• ½ tsp ginger garlic paste
• 1 carrot (chopped)
• 10 beans (chopped)
• 1 handful green peas
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp garam masala (optional)
• Coriander leaves (garnish)
• 1 tbsp ghee (for serving)
• 5 cups water

Ingredient Notes

Let’s talk ingredients! A few things make this khichdi extra special.

• Moong Dal: This lentil is super easy to digest and a fantastic source of protein. It’s a staple in Indian households for a reason!
• Rice Choice: I love using broken basmati rice for khichdi. It breaks down beautifully and creates a lovely creamy texture. Regular raw rice works too, but the texture will be slightly different.
• Ghee is Key: Don’t skimp on the ghee! It adds a richness and flavor that’s just unmatched. Plus, it’s considered very healthy in Ayurveda. (About 15ml)
• Hing (Asafoetida): This might seem like an unusual ingredient, but it adds a wonderful savory depth. It also aids digestion – a little goes a long way! You can find it at most Indian grocery stores. (About 0.5g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice and moong dal together. You can soak them for about 15 minutes if you like – it helps them cook faster, but it’s not essential.
2. While the rice and dal are rinsing, chop your vegetables – onion, tomato, carrot, beans – and set them aside.
3. Now, heat the ghee in a pressure cooker over medium heat. Add the cinnamon, cloves, cumin seeds, hing, and peppercorns. Let them sizzle for a few seconds until fragrant.
4. Add the slit green chili and red chili. Sauté until the onions turn translucent – about 5-7 minutes.
5. Stir in the ginger-garlic paste and cook for another minute until you can really smell that lovely aroma.
6. Add the chopped tomatoes and cook until they soften and become mushy.
7. Time for the spices! Add the turmeric powder, red chili powder, and salt. Stir well to combine.
8. Add the chopped vegetables and garam masala (if using). Mix everything thoroughly.
9. Now, add the rice, dal, and 5 cups of water. Bring it to a boil, then add a handful of fresh coriander leaves.
10. Close the pressure cooker lid and cook on low heat for 2 whistles. Let the pressure release naturally – don’t force it!
11. Once the pressure is released, open the lid and give the khichdi a gentle mash with the back of a spoon. If it’s too thick, add a little hot water to reach your desired consistency.
12. Finally, drizzle with a generous spoonful of ghee before serving.

Expert Tips

Want to make your khichdi even better? Here are a few tips I’ve learned over the years:

• Consistency is Key: If you prefer a smoother khichdi, mash it more vigorously. For a chunkier texture, leave it a little less mashed.
• Preventing Sticking: A good quality pressure cooker and enough water are your best friends when it comes to preventing sticking.
• Flavor Boost: Don’t be afraid to experiment with spices! A pinch of asafoetida or a dash of black pepper can really elevate the flavor.

Variations

• Vegan Khichdi Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ tsp red chili powder as per the recipe.
  • Spicy: Add ¾ tsp or 1 tsp red chili powder, or add a finely chopped serrano pepper along with the green chili.
• Festival Adaptations: During Makar Sankranti or Bhogi Pongal, I like to add a little bit of freshly grated ginger and a pinch of black pepper for extra warmth.

Serving Suggestions

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

• Papad
• Raita (yogurt dip)
• Pickle (mango or lime pickle are my favorites!)
• A side of fresh salad

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

1. What is the best type of rice to use for Khichdi?

Broken basmati rice is my go-to! It creates a lovely creamy texture. But you can also use regular raw rice.

2. Can I make Khichdi without a pressure cooker?

Yes, absolutely! You can cook it in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to stir it frequently to prevent sticking.

3. How do I adjust the consistency of the Khichdi?

If it’s too thick, add a little hot water. If it’s too thin, cook it for a few more minutes uncovered to allow some of the liquid to evaporate.

4. What are the health benefits of Moong Dal Khichdi?

It’s incredibly nutritious! Moong dal is a great source of protein and easy to digest. Rice provides carbohydrates for energy, and the vegetables add essential vitamins and minerals.

5. Can I add other vegetables to this Khichdi recipe?

Definitely! Feel free to add potatoes, cauliflower, spinach, or any other vegetables you like.

6. What is Hing and where can I find it?

Hing, or asafoetida, is a pungent spice that adds a unique savory flavor. You can find it at most Indian grocery stores, usually in powder form.