moong dal khichdi recipe
moong dal khichdi recipe – delicious one pot meal of rice and moong lentils. light and easy to digest meal.
prep time 30 minutes
cook time 10 minutes
total time 40 minutes
servings 2 to 3
ingredients (1 cup = 250 ml)
- ½ cup moong dal (split and husked)
- ½ cup rice/quino – you can add any rice or quino regular short or medium grained rice or even basmati
- 1 small to medium sized onion (pyaaz) – finely chopped
- 1 medium sized tomato (tamatar) – chopped
- ½ inch ginger (adrak) – finely chopped or grated
- 1 small green mirch (hari mirch) – chopped
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric powder (haldi)
- 1 pinch asafoetida (hing)
- 3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
- 1.5 tablespoon oil or ghee
- salt as required
how to make recipe
preparation for moong dal khichdi recipe
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rinse and wash moong lentils and rice together.
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soak both of them for 30 minutes in water.
making moong dal khichdi:
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heat 2 tbsp ghee or oil in pressure cooker. add cumin. when cumin splutters then add onions.
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saute onions till translucent. no need to make onions light brown or golden brown.
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once the onions becomes translucent, then add tomatoes, green chilli and ginger.
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stir and add turmeric powder and asafoetida. saute till the tomatoes softens.
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drain the rice and moong lentils and add them to the pressure cooker or pot(will take a little longer).
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stir for a minute. pour with water and season with salt.
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close the lid tightly and pressure cook the khichdi on a high flame for 6-7 whistles.
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if the khichdi becomes too thick, then add some water and stir well.
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keep on sim or low flame to simmer the khichdi till you get the right consistency.
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the consistency of khichdi can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
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once the khichdi is cooked then top it with ghee while serving. optional step.
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serve moong dal khichdi hot with curd (yogurt) and accompanying salad.