Some days, you need simplicity, comfort, and nourishment- the meal that makes you feel like you are being hugged; those are just what Moong Dal Khichdi offers.
It is one of those simple Indian preparations using yellow lentils and rice that many of us grew up eating, especially when we were not feeling our best! But this is much more than just “sick day” food: Khichdi is healthy, filling, fast to prepare, and versatile.
Whenever you have little time, are feeling a little keeled over, or want something light and tasty, this recipe is always here for you.
What Is Moong Dal Khichdi
Essentially, khichdi is a one-pot meal with yellow moong dal (split mung lentils) and mildly spiced rice, sometimes eaten with a dollop of ghee. It is soft, mild in flavour, and easy to digest, which is why it is the first solid food given to babies in India.
But don’t let this simplicity trick you: that simple dish is quite filling and nutritious, and given a few additions here and there, it can be transformed into something you will genuinely look forward to eating.
You Are Going to Fall in Love With It Because
- It goes easy on the stomach but heavy on nutrition.
- Rapid, fast food takes anywhere below 30 minutes to accomplish.
- Suitable for meal prep or just a lazy afternoon lunch.
- Changes in vegetables or spices with extreme ease.
- Gluten-free by nature and vegetarian or even vegan.
The basic khichdi is made with the following ingredients:
For khichdi:
- Half cup yellow moong dal (split mung lentils)
- Half cup rice (white or brown)
- One teaspoon of turmeric
- Salt to taste
- Four cups of water
- Optional vegetables, like diced carrots, peas, and beans
For tadka (tempering):
- One tablespoon ghee (or oil if vegan)
- One teaspoon of cumin seeds
- Grated ginger
- A pinch of hing (asafoetida)
- One green chilli (optional)
How to Make Moong Dal Khichdi
- Prep the Dal and Rice
Wash the dal and rice well until the water runs clear. Soaking for 15 minutes will make for faster cooking and better digestion. - Put It All Together and Cook
Add rice, dal, turmeric, salt, and water to a pressure cooker or a large pot. And the chopped veggies go in if using.
- In a pressure cooker, keep it for 3-4 whistles.
- In a regular pot, simmer on low for 30-35 minutes until everything becomes soft and creamy.
- Make the Tadka
Heat ghee or oil in a small pan. Add cumin seeds, ginger, hing, and green chilli. Allow it to sizzle so the aroma fills the air. - Mix and Serve
Pour the tempering over the khichdi and stir well. If it is too thick, adjust with some hot water. Serve hot, and do not forget a dollop of ghee on top.
What to Serve With Khichdi
Khichdi is filled with the necessary nutrients, yet some accompaniments can further enhance the meal:
- A spoonful of ghee for richness
- A side of cool and refreshing curd
- A crispy papad to add crunch
- A drizzle of aachar for tangy and spicy notes!
- A splash of fresh lemon juice
Quick Health Tip
Moong dal is a good source of plant protein, easy to digest, and naturally low in fats. Together with rice, it ensures you get a complete amino acid profile, i.e., the same quality protein you would get from meat, but from plants. Add turmeric (anti-inflammatory), ginger (good for digestion), and vegetables, and you have a nourishing meal for the body and soul.
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