Moong Dal Khichdi Recipe
Moong Dal Khichdi is a healthy and yummy Khichdi which is usually made in Gujarati and Rajasthani households. It is served along with Batata Nu Shaak, Gujarati Kadhi or Punjabi Kadhi topped with spoonful of ghee.
Moong Dal Khichdi is a mish mash of rice, lentils and vegetables most often served along with Kadhi. When it is raining, one of the things that my family craves for is Khichdi Kadhi and Batata Nu Shaak, along with papad, which adds to the crunchiness of this dish.
Khichdi is one of the most favourite comfort food among many Gujarati’s and many homes in around India. Each home has a preference to how the texture of the Khichdi should be; a few like it mushy and a few like it grainy.
Additionally each home has variations to the flavours they add to the Khichdi; a few add vegetables, a few add spices, a few add both and a few who add just cumin to keep it simple.
If you like this recipe, here are few more Khichdi Recipes which you can try for your lunch or dinner:
- 1/2 cup Rice
- 1/4 cup Green Moong Dal (Whole)
- 1/4 cup Yellow Moong Dal (Split)
- 1/4 cup Potatoes (Aloo) , diced
- 1/4 cup Carrots (Gajjar) , diced
- 1/4 cup Green beans (French Beans) , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Whole Black Peppercorns , pounded
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 1 teaspoon Oil For tadka
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
How to make Moong Dal Khichdi Recipe
To begin making the Moong Dal Khichdi Recipe, first prepare all the ingredient and keep them ready.
Wash the rice, yellow moong dal, green moong dal and keep aside. Heat oil in the pressure cooker on medium high heat; stir the cinnamon, bay leaves, washed rice and daals, turmeric, salt, crushed peppercorns and the diced vegetables.
Stir in five cups of water and close the pressure cooker.
Allow it to cook until the cooker releases 2 whistles. Turn the heat to low after 2 whistles and keep simmered for 5 minutes. Once 5 minutes of simmering has passed, turn the heat off.
Wait for the pressure to release completely. Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients.
Heat ghee in a tadka pan, add the cumin seeds and allow it to crackle. Stir in the asafoetida and turn off the heat. Pour this over the khichdi, stir and serve.