Moong Dal Khichdi

by Shaheen Ali

A well spent weekend with lots of food and frolic, Monday usually seems to be the most lazy ones to get me inside the kitchen. For those days when I had indulged myself too much on heavy food and feeling blotted… MOONG DAL KHICHDI is that one ultimate desi one pot meal that keeps digestion easy. Who says Khichdi is had only during illness, well my khichdi is no less that a pond of ghee with lots of tadka floating and enjoyed with raita, papad, chutney and achaar.

Petite Yellow Lentils (split and dehusked ming beans) mixed and cooked with rice together and flavored with Indian spices is Moong Dal Khichdi. The consistency of the khichdi depend on personal choice. Mostly it is eaten as a porridge. In India Khichdi is considered to be a light meal and ideal for patients during illness. But there are various communities in India where Khichdi happens to be a part of their daily meals and also an important part of the menu during festivals or religious offerings. Hence khichdi is not just a part of patient’s meal, in fact it can also be enjoyed as a complete one pot meal with a scrumptious tempering and accompaniments.

Print Recipe
MOONG DAL KHICHDI

Course
main course
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
Temper :
Course main course
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
Temper :
Instructions
  1. Wash dal and rice together in running water. Drain water an keep washing till clear water appears.
  2. Drain water and transfer rice and dal mix in a pressure cooker.
  3. Add 1.5 cups of water. Insert your index finger and the water level from the rice and dal mix surface should be around 1 inch.
  4. Add turmeric powder, salt, slit green chilies, sliced ginger, bay leaves , black peper, cloves, cardamoms, cinnamon and mace. Give a quick stir with a spoon and close the lid.
  5. Pressure cook till 2-3 whistles and turn off the gas and wait for the steam to release.
  6. Once the steam is released completely, open the lid and add 1/2 cup of water or more and mix the khichdi. Break lumps if seen.
  7. You can adjust water as per your required consistency of the khichdi. I like my khichdi semi liquid hence i added 1 cup of water.
  8. Put the cooker on gas again and let the khichdi boil again. Keep the lid open and meanwhile prepare the temper.
  9. Heat ghee in a pan and add cumin and allow it to splutter.
  10. Now add dry red chilies and sliced onions and saute till the onions turn light brown.
  11. Remove the khichdi from the flames and transfer it to a serving bowl.
  12. Add the tempering on it and serve hot with more ghee (if required), raita, pickle, papad etc.
Recipe Notes

If you liked this recipe, please do share your feedback with me in comments below.

Thanks for stopping by!

Love : Shaheen

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