Moong Dal Khichdi
This easy Moong Dal Khichdi is a cozy one-pot meal. It's light but satisfying, perfect for a quick weeknight dinner.
Ingredients
- 0.75 cup white rice (Basmati or Sona Masoori)
- 0.5 cup yellow Moong Dal (split and skinned moong lentils)
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 1 medium onion, finely diced
- 1 teaspoon ginger, grated or finely chopped
- 1 green chili, slit lengthwise (optional)
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder (adjust to taste)
- 0.75 teaspoon salt (adjust to taste)
- 4 cups water
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- Wash 0.75 cup white rice and 0.5 cup yellow Moong Dal together thoroughly under running water until the water runs clear. Soak them in 2 cups of fresh water for 15-20 minutes. This helps in faster cooking.
- After soaking, drain the water completely from the rice and dal mixture.
- Heat 2 tablespoons ghee or vegetable oil in a pressure cooker or a heavy-bottomed pot over medium heat.
- Add 1 teaspoon cumin seeds and allow them to splutter, which takes about 30 seconds. Then add 0.25 teaspoon asafoetida (hing).
- Add 1 medium finely diced onion and cook, stirring occasionally, until it turns translucent and light golden, which takes about 5-7 minutes.
- Add 1 teaspoon grated ginger and 1 slit green chili (if using) and cook for another 1 minute until fragrant.
- Add 0.5 teaspoon turmeric powder and 0.5 teaspoon red chili powder. Stir well and cook for 30 seconds, ensuring the spices do not burn.
- Add the drained rice and Moong Dal mixture to the pot. Stir gently for 1-2 minutes to coat the rice and dal with the spices.
- Pour in 4 cups water and add 0.75 teaspoon salt. Stir well to combine all ingredients.
- Close the pressure cooker lid and cook for 3 whistles (approximately 8-10 minutes on Instant Pot, set to high pressure with natural release). If cooking in a pot, cover and simmer on low heat for 20-25 minutes, or until the rice and dal are cooked through and soft, stirring occasionally to prevent sticking.
- Once the pressure naturally releases (or after simmering), open the lid. The khichdi should be soft and have a porridge-like consistency. If it's too thick, you can add 0.25 to 0.5 cup hot water and stir to desired consistency. Adjust salt if needed.
- Transfer the Moong Dal Khichdi to serving bowls and garnish generously with 2 tablespoons fresh chopped cilantro. Serve hot with a dollop of ghee, yogurt, or pickle.