📝 About This Recipe
The ultimate Indian soul food, Moong Dal Khichdi is a harmonious blend of fragrant Basmati rice and split yellow mung beans, cooked to a creamy, porridge-like consistency. This recipe elevates the humble dish with aromatic spices and a 'tadka' (tempering) of pure ghee, cumin, and ginger that warms the heart. It is a nutritious, protein-rich staple that offers a soothing embrace in every spoonful, perfect for rainy days or when you need a gentle, wholesome meal.
🥗 Ingredients
The Grains
- 1 cup Basmati Rice (rinsed until water runs clear)
- 1/2 cup Split Yellow Moong Dal (washed and drained)
The Cooking Base
- 4.5 cups Water (warm water for faster cooking)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1.5 teaspoons Salt (adjust to taste)
- 1 tablespoon Ghee (added during pressure cooking for texture)
The Tadka (Tempering)
- 2 tablespoons Ghee (use high-quality grass-fed ghee)
- 1 teaspoon Cumin Seeds (whole)
- 1/4 teaspoon Asafoetida (Hing) (optional, for digestion and aroma)
- 1 inch Ginger (finely grated or julienned)
- 2 pieces Green Chilies (slit lengthwise)
- 2 pieces Dried Red Chilies (whole)
- 8-10 leaves Curry Leaves (fresh)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Combine the rice and moong dal in a large bowl. Rinse them together under cold running water 3-4 times until the water is no longer cloudy. Soak in water for 15 minutes to ensure even cooking.
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2
Drain the soaking water and transfer the rice and dal mixture to a pressure cooker or a heavy-bottomed deep pot.
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3
Add 4.5 cups of water, turmeric powder, salt, and 1 tablespoon of ghee. The ghee prevents the foam from rising and adds a silky mouthfeel to the grains.
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4
Secure the pressure cooker lid. Cook on medium-high heat for 3-4 whistles (about 10-12 minutes). If using a pot, cover with a tight lid and simmer for 20-25 minutes until the rice and dal are very soft and mushy.
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5
Allow the pressure to release naturally for 10 minutes before opening the lid. Once open, use a whisk or a heavy spoon to gently mash the mixture slightly for a creamy consistency.
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6
Check the thickness. If it is too thick, stir in 1/2 cup of boiling water to adjust to your preferred consistency.
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7
In a small frying pan or a 'tadka' pan, heat the 2 tablespoons of ghee over medium heat until it begins to shimmer.
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8
Add the cumin seeds. When they begin to crackle and turn a deep brown, add the dried red chilies and the asafoetida.
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9
Quickly stir in the grated ginger, slit green chilies, and curry leaves. Fry for 30 seconds until the ginger is fragrant and the leaves are crisp, being careful not to burn the spices.
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10
Immediately pour the hot, aromatic ghee tempering over the cooked khichdi. You should hear a satisfying sizzle.
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11
Gently fold the tempering into the khichdi, then cover the pot for 2 minutes to let the flavors infuse.
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12
Squeeze fresh lemon juice over the top and garnish generously with chopped cilantro before serving hot.
💡 Chef's Tips
For a deeper flavor, lightly dry-roast the moong dal in a pan for 2-3 minutes until fragrant before washing it. Always use a 3:1 water-to-grain ratio for a standard khichdi, or 4:1 if you prefer a very soft, porridge-like texture. If you are vegan, substitute the ghee with a high-quality neutral oil or coconut oil, though ghee provides the most authentic flavor. Don't skip the soaking step; it helps the dal soften at the same rate as the rice, preventing gritty bits in your meal. If the khichdi thickens as it sits, always reheat it with a splash of hot water to restore its creamy texture.
🍽️ Serving Suggestions
Serve steaming hot with a dollop of extra ghee and a side of crispy papadums. Pair with a bowl of cool, whisked yogurt or a traditional Gujarati Kadhi (savory yogurt gravy). Accompany with a spicy mango or lime pickle (Achar) to provide a sharp contrast to the mild khichdi. A simple side of 'Kachumber' salad (diced cucumbers, tomatoes, and onions) adds a refreshing crunch. For a complete meal, serve alongside a dry vegetable stir-fry like Aloo Gobi (potato and cauliflower).