Khichdi is the ultimate comfort food and one-pot meal in India. It is cooked in a variety of ways across the country.
Personally, I love khichdi. Not only is it super easy and simple to make, there is a comfort food vibe about it. It makes your tummy and heart happy.
It is such an easy recipe that all beginners to Indian cooking can make this right immediately. It is also easy on the tummy and hence a food that is given to you when you have upset stomach or are feeling a bit under the weather.
I like this easy moong dal khichdi which is just moong dal and rice pressure cooked together and then a tadka or tempering is added at the end. Khichri is different from pulao or biryani because it has added lentils or dal along with rice.
You can also make masala khichdi by adding veggies like carrots, green beans, potatoes along with minced ginger garlic and spices. This is tasty too.
You can also try my healthy Foxtail Millet Khichdi Recipe, Til ki Khichdi (Sesame seed khichdi). Don't forget this Sabudana Khichdi recipe which is one of my favourite breakfasts and light meals. You May Also Like
Ingredients
1 cup rice
0.75 cup moong dal or yellow lentils
½ tsp. turmeric powder
1 tsp. cayenne or red chilli powder (optional)
Salt to taste
For tempering
2 tsp. ghee or coconut oil (if making vegan)
1 tsp. cumin seeds
2 dry red chillies
¼ tsp. hing or asafetida
1.5 tsp. grated ginger
2 green chilli finely chopped
Garnish
Chopped cilantro
Serving suggestion
Curd, papad and pickle
Recipe:
Wash rice and dal together. Soak and keep aside for about 15 minutes.
Pressure cook with 5-6 cups of water with turmeric powder, cayenne (if using) and salt in a pressure cooker for about 3 whistles.
Your khichdi should be soft and well cooked of mashing consistency.
Now add water to the khichdi and mash well. We normally make khichdi that is thick like porridge. You can choose to keep it of thinner consistency by adding more water.
For the tempering
Heat ghee or oil in a tempering pan. Add cumin seeds, asafetida and dry red chillies broken into pieces and allow the cumin seeds to sputter. Now add grated ginger and green chili and allow to cook for about 30 seconds to a minute.
Tip into the khichdi and mix well. Garnish with chopped cilantro leaves.
Serve hot and tasty moong dal khichdi with papad, curd and pickle. Add a spoon of ghee or butter for extra taste. You can also serve it with raita or just a bowl a curd.
Put it back on the flame to cook a little more.
Your delicious one-pot khichdi is ready to serve. Ready in under 30 minutes and it is super healthy.
Pro-Tips:
1. You can soak rice and dal together for 30 minutes for even faster cooking.
2. Cooking in a pressure cooker makes the cooking faster. You can also use rice cooker or instant pot.
3. You can use other lentils like orange lentils, pigeon peas etc. in the same recipe.
4. You can add veggies like potatoes, cauliflower, beans etc. If adding veggies add chopped veggies when boiling the dal and rice.
5. For vegan recipe, substitute ghee with oil.
6. Khichdi with a tempering of ghee is considered to be a complete meal. It is perfect for dinner as it is light and easy on the tummy.
7.  When making for upset stomach , skip the chillies.
Moong Dal Khichdi Recipe (Step-by-step Recipe)
Equipment
Ingredients
- 1 cup rice
- 0.75 cup moong dal or yellow lentils
- ½ tsp. turmeric powder
- 1 tsp. cayenne or red chilli powder optional
- Salt to taste
For tempering
- 2 tsp. ghee or coconut oil if making vegan
- 1 tsp. cumin seeds
- 2 dry red chillies
- ¼ tsp. hing or asafetida
- 1.5 tsp. grated ginger
- 2 green chilli finely chopped
Garnish
- Chopped cilantro
Serving suggestion
- yogurt papad and pickle
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Instructions
- Wash rice and dal together. Soak and keep aside for about 15 minutes.
- Boil them with 5-6 cups of water with turmeric powder, cayenne (if using) and salt in a pressure cooker for about 3 whistles.
- Your khichdi should be soft and well cooked of mashing consistency.
- Now add water to the khichdi and mash well. We normally make khichdi that is thick and watery. You can choose to keep it less watery by adding little or no water.
For the tempering
- Heat ghee or oil in a tempering pan. Add cumin seeds, asafetida and dry red chillies broken into pieces and allow the cumin seeds to sputter. Now add grated ginger and green chilli and allow to cook for about 30 seconds to a minute.
- Tip into the khichdi and mix well. Garnish with chopped cilantro leaves.
- Serve hot and tasty moong dal khichdi with papad, curd and pickle. You can also serve it with raita or just a bowl a curd.
- Put it back on the flame to cook a little more.
- Your delicious one-pot khichdi is ready to serve. Ready in about 30 minutes and it is super healthy.
Notes
2. Cooking in a pressure cooker makes the cooking faster. You can also use rice cooker or instant pot.
3. You can use other lentils like orange lentils, pigeon peas etc. in the same recipe.
4. You can add veggies like potatoes, cauliflower, beans etc. If adding veggies add chopped veggies when boiling the dal and rice.
5. For vegan recipe, substitute ghee with oil.
6. Khichdi with a tempering of ghee is considered to be a complete meal. It is perfect for dinner as it is light and easy on the tummy. 7. Â When making for upset stomach, skip the chillies.
Shantala says
Khichdi is the ultimate comfort food for me. Even though I don't make it on a regular basis, it's what I default to when I want to give my system a rest or I'm feeling even a little under the weather.
Damyanti says
I love khichdi... all kinds!
Rachna says
Thanks Damyanti