Moong Dal Khichdi

Moong Dal Khichdi

Adapted from Manali Singh's recipe. The recipe on the package of Masoor Dal from Bob’s Red Mills is also highly rated. Different lentils, but similar enough. 

Servings: 3-4


1/2 cup rice

1/2 cup moong dal

1/4 teaspoon turmeric powder

2 teaspoon salt

1/8 teaspoon hing powder also know as asafoetida (I subbed garlic, about 5 cloves) seasoning

1 teaspoon ghee (I used butter)

1 teaspoon oil

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1 teaspoon finely chopped ginger

1 green chili finely chopped (If you have it. I substituted Green Tabasco sauce)

1 large tomato chopped

1/4 cup frozen green peas


Place 1/2 cup rice and 1/2 cup moong dal in a bowl.

Soak it in water for 20 minutes. After 20 minutes, drain the water and set aside.

Add oil and butter to pressure cooker set to Sauté, when hot add cumin seeds, mustard seeds, ginger and chili. When seeds start to brown, add the rice and dal to the pressure cooker and add around 3 cups water.

Add salt, turmeric powder and garlic and pressure cook on high heat for 12 minutes. When the time is up, let the pressure normalize for 20 minutes and release any remaining steam. Add peas and tomatoes.

Taste for salt.

Garnish with cilantro and serve the moong dal khichdi with some extra butter or ghee on top. 


Use only 2 cups of water if you want a more pilaf/pulao like consistency for your khichdi. This recipe is for a porridge like khichdi.

You may use other veggies in the khichdi like spinach, carrots, onion.

To make it vegan, simply skip the ghee and use oil only.

The khichdi tastes best when it's warm. It will become thick once you keep it inside the refrigerator. Simply add more water and little salt and bring it to a desired consistency when heating it up again.

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