Moong Dal Khichdi

Moong Dal Khichdi is a comforting one-pot dish made with tender basmati rice, protein-rich yellow lentils (moong dal), and an aromatic blend of spices. This wholesome recipe features ghee-tempered cumin seeds, turmeric, and asafoetida, along with fresh veggies like carrots and green peas, creating a subtly spiced and creamy porridge-like consistency that’s both nourishing and satisfying. Prepared in under 50 minutes, this low-effort meal is perfect for a quick weeknight dinner or a light, easily digestible meal. Garnished with fresh cilantro and best served hot with yogurt or tangy pickle, this dish offers a delightful balance of flavor and nutrition. Ideal for those seeking a gluten-free and vegetarian recipe, Moong Dal Khichdi is a heartwarming staple in Indian household cooking.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (yellow lentils)
• 4 cups Water
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 piece Green chili, slit
• 1 teaspoon Ginger, finely chopped
• 1 piece Bay leaf
• 5 pieces Black peppercorns
• 0.5 cup Carrot, diced
• 0.5 cup Green peas
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Rinse the basmati rice and moong dal together under cold water until the water runs clear. Soak them in water for 15 minutes, then drain.

Step 2

Heat the ghee in a pressure cooker or heavy-bottomed pot over medium heat. Add the cumin seeds and let them splutter.

Step 3

Add asafoetida and bay leaf to the pot and sauté for about 30 seconds.

Step 4

Stir in the chopped ginger and slit green chili, and sauté for another minute.

Step 5

Add turmeric powder and the prepared rice and moong dal mixture, stirring well to coat with the spices.

Step 6

Pour in the water and add salt, black peppercorns, diced carrot, and green peas. Stir everything together.

Step 7

If using a pressure cooker, close the lid and cook on medium heat for about 2 whistles. For a pot, bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 25-30 minutes until the rice and dal are completely cooked and have a creamy consistency.

Step 8

Once cooked, gently mix the khichdi to blend all the ingredients well.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve hot with a side of yogurt or pickle for added flavor.

Nutrition Facts

Serving size	1467.3 grams (1467.3g)

Amount per serving	% Daily Value*
Calories	972

Total Fat 31.40g	40%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 0.10g
Cholesterol 80mg	27%
Sodium 2474mg	108%
Total Carbohydrate 134.40g	49%
Dietary Fiber 17.20g	61%
Total Sugars 11.60g
Protein 37.40g	75%

Vitamin D 0IU	0%
Calcium 228mg	18%
Iron 12mg	67%
Potassium 1906mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 15.4%

Carbs: 55.4%