Khichdi Recipe | Dal Khichdi Recipe | How To Make Moong Dal Khichadi with detailed photo and video recipe. Perhaps one of the health and comfort food recipes is made with a combination of rice and moong dal. Across India, khichdi recipes are made for different reasons and occasions, but the basic ingredients and combinations remain the same. Generally, it has all spices and flavors in it and is served as it is without any sides, but tastes great when served with a hint of pickle or creamy yogurt.
As I was explaining earlier, there are myriad ways you can prepare a simple and easy lentil-based khichdi recipe. Each variation is simple, derived by the way the lentil and rice combination is used. In addition to it, the choice of lentils also derives a unique and comforting taste. However, the most popular and common lentil used is moong dal and this post is dedicated to it. There is a reason why it is popular. Unlike other lentils, the moong dal does not cause stomach gas problems. On the other hand, it improves the appetite and hence it is generally served if you have a stomach or indigestion problem. I personally make it for my husband’s lunch boxes as it is very easy to prepare in one pot. I load my instant pot with all the ingredients and set the timer for early morning cook. It’s really easy and simple with an instant pressure cooker.
Furthermore, some more additional tips, suggestions, and variations to the moong dal khichdi recipe. Firstly, I would heavily recommend respecting the 1:1 ratio of rice and moong dal for this recipe. Personally, I believe this proportion is ideal for the right balance of taste, flavor, and also from a health perspective. Secondly, I have pressure-cooked just rice and moong dal in a cooker, but you can prepare it as an instant pot method. You can add all the vegetables, and spices without any extra cooking vessels. Lastly, you can also follow the same procedure and use other lentils like toor dal, channa dal, and masoor dal. I would suggest reducing the lentil ratio, perhaps to 2:1 rice and lentil ratio.
Finally, I would like to conclude by highlighting my other Rice Recipe Collection with this post on the dal khichdi recipe. It mainly include my other related recipes like Manchurian fried rice, Veg pulao, Vangi bath, how to make biriyani rice, Bagara rice, shahi pulao, Pulihora, soya fried rice, lemon rice, and Pudina rice. Further to these, I would also like to mention my other recipe categories like,
About Moong Dal Khichdi
It is basically an easy and simple comfort food recipe made with basic ingredients like rice, moong dal, and basic spices. Moong Dal Khichdi is a popular basic food prepared and served across India for myriad reasons for lunch and dinner. As a matter of fact, it is prepared for various reasons including for a light meal, during indigestion, or even during constipation. Due to the nature of the ingredients, it is also treated as a complete meal for carbs from rice and protein from lentils.
There are several ways to prepare this basic rice recipe, but the typical combination is to make it with rice and lentil in equal proportions. The basic variations are mainly derived from the type of lentils used in it. The most common lentil used for the Dal Khichdi recipe is moong dal or also known as Split & skinned green gram, yellow lentils. Toor dal or Channa dal are the other most commonly used dal but they may not yield the same taste and texture.
Chef Tips for Dal Khichdi
The recipe is perhaps one of the easy and simple rice-based recipes. It does not have any complicated ingredients and steps, yet some important tips –
- Rice to Dal Ratio – The universal ratio between dal and rice for any khichdi is 1:1. However, you may alter it for various reasons. You may increase the rice ratio as per your preference. But I do not recommend increasing the lentil ratio above 1.
- Cleaning – The rice and dal has to be thoroughly cleaned and rinsed before it is cooked. Washing with water not only helps to remove impurities but also flushes out excess amounts of starch from rice and dal.
- Vegetables – The basic dal khichdi is made with just 2 main ingredients, i.e. dal and rice. However, it can be further extended by adding the choice of vegetables. You may add carrots, beans, peas, and potatoes for a vegetable khichdi.
- Seasonings – Once the dal and rice are pressure cooked, it is topped with onion and tomato seasonings. This helps to add more flavor and taste to the final product.
- Serve Hot – Khichdi is best served while it is still hot. After it is rested it may turn like cake and may not be pleasant to serve. It is better to reheat it by adding water and serve immediately.
Why does this Recipe work?
Well, the khichdi does not require any formal introduction and it is widely appreciated for its health benefits. The other major reasons are –
- Simplicity – The recipe is made with just 2 basic ingredients and that should be easily available at any kitchen pantry. Moreover, the cooking steps are uncomplicated and fairly straightforward to prepare.
- Nutrition – Due to the combination of rice and urad dal, the moong dal khichdi offers the perfect balance of carbs and proteins in one meal. Additionally, it also offers essential nutrients, making it a perfect meal for digestion and constipation problems.
- Comfort Food – The recipe offers a mild flavor and a creamy texture and thus it is a go-to food, especially during any illness. Moreover, due to the pressure cooking, the rice and dal is fully cooked and hence easily digestible.
- Quick & Easy – End-to-end cooking hardly takes 10-15 mins with basic ingredients. Thus a preferred and convenient meal for busy or working couples for the entire family.
- Variations – The basic recipe is to make with just rice and dal. However, it can be experimented with the spices added and also the types of vegetables added to make it more flavored and tasty.
Recipe Card for Moong Dal Khichdi:
Khichdi Recipe 2 Ways | Moong Dal Khichdi - Tips & Tricks
for pressure cooking:
- ½ cup rice
- ½ cup moong dal
- 1 tsp ghee
- ¼ tsp turmeric
- ½ tsp salt
- 3¼ cup water
- 2 tbsp ghee
- 1 tsp cumin
- 1 bay leaf
- pinch hing
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 1 tomato, finely chopped
- ¼ tsp turmeric
- 1 tsp chilli powder
- ½ tsp garam masala
- ½ tsp salt
- 1 cup water
- 2 tbsp coriander, finely chopped
- firstly, in a large bowl rinse and soak ½ cup rice, ½ cup moong dal for 10 minutes.
- in a cooker heat 1 tsp ghee and add soaked dal and rice.
- saute for 2 minutes, or until the dal turns aromatic.
- now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. mix well.
- cover and pressure cook for 5 minutes.
- in a large kadai heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf and pinch hing.
- saute on low flame until the spices turn aromatic.
- now add 1 onion, 1 tsp ginger garlic paste and saute well.
- further, add 1 tomato and saute until the tomato turns soft and mushy.
- keep the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
- saute for 2 minutes or until the spices turn aromatic.
- now add cooked rice and dal.
- also, add 1 cup water and mix well adjusting consistency as required.
- cover and simmer for 5 minutes or until the flavours are absorbed well.
- finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd.
How to make Dal Khichdi with step-by-step photos:
- Firstly, in a large bowl rinse and soak ½ cup rice, and ½ cup moong dal for 10 minutes.
- In a cooker heat 1 tsp ghee and add soaked dal and rice.
- Saute for 2 minutes, or until the dal turns aromatic.
- Now add ¼ tsp turmeric, ½ tsp salt, and 3¼ cup water. Mix well.
- Cover and pressure cook for 5 minutes.
- In a large kadai heat 2 tbsp ghee. Add 1 tsp cumin, 1 bay leaf, and pinch hing.
- Saute on low flame until the spices turn aromatic.
- Now add 1 onion, 1 tsp ginger garlic paste and saute well.
- Further, add 1 tomato and saute until the tomato turns soft and mushy.
- Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, and ½ tsp salt.
- Saute for 2 minutes or until the spices turn aromatic.
- Now add cooked rice and dal.
- Also, add 1 cup water and mix well adjusting consistency as required.
- Cover and simmer for 5 minutes or until the flavors are absorbed well.
- Finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd.
- Firstly, soaking the rice and dal helps to cook faster.
- Also, do not add too much water while pressure cooking, as the dal and rice may turn mushy.
- Additionally, adjust the consistency of khichdi just before serving as it thickens once cooled.
- Finally, the dal khichdi recipe tastes great when prepared with ghee.