Moong Dal Khichdi Recipe | HungryForever


Moong Dal Khichdi recipe is a rice dish made with yellow moong dal also called as green gram. Its a delicious healthy recipe with lots of health benefits. Moong dal is usually green and yellow in color. This dal khichdi recipe is made with yellow moong dal.

Serves : 3

Prep&Cook Time : 35 mins.

  1. 1 cup basmati rice or govind bhog rice/basmati chawal ya govind bhog chawal
  2. 1 cup split and husked moong dal/dhuli mung dal
  3. 1 inch ginger, grated/adrak kisa hua
  4. 2 small tomatoes/tamatar, chopped (optional)
  5. 1 green chili/hari mirch, chopped
  6. ½ tsp turmeric powder/haldi powder
  7. ½ to ¾ tsp red chili powder/lal mirch powder
  8. 2 small to medium potatoes and ½ cup green peas or 1 to 1.5 cups of chopped mix vegetables like cauliflower, peas, potatoes.
  9. a pinch of asafoetida/hing (optional)
  10. 1 inch cinnamon/dalchini
  11. 2 green cardamom/choti elaichi
  12. 3 cloves/laung
  13. 1 bay leaf/tej patta
  14. 1 tsp cumin seeds/jeera or cumin powder/jeera powder
  15. 2 tbsp ghee or 2.5 tbsp oil
  16. ½ tsp sugar or as required (optional)
  17. 5 cups water
  18. rock salt or sendha namak as required
  1. rinse and soak rice in water for 30 mins.
  2. in a pan slow roast the moong dal till some of the lentils turn light golden and aromatic.
  3. keep on stirring to get uniform roasting and browning.
  4. when the lentils cool, rinse them in water. sprinkle some water on them and keep aside.
  5. just before you begin tempering, drain both the moong dal as well as rice and keep aside.
  6. heat ghee or oil in the pressure cooker.
  7. first fry the whole spices till they become aromatic – cinnamon, cardamom, cloves, bay leaf and cumin.
  8. the cumin should also crackle when frying the spices.
  9. now add the grated ginger and saute for a 5-6 seconds or till the raw aroma of the ginger goes away.
  10. add turmeric, red chili powder and asafoetida and saute for 2-3 seconds.
  11. then add the tomatoes and green chilies and saute till the tomatoes become soft.
  12. add the chopped veggies – potato and peas.
  13. stir and saute for a minute.
  14. add the roasted moong dal and saute for 2 minutes.
  15. add the drained rice and stir well.
  16. pour 5 cups water and add salt & sugar.
  17. stir and then pressure cook for 4-5 whistles on medium to high flame.
  18. once the pressure settles down on its own, open the lid of the cooker.
  19. serve the bengali khichdi with baingan bhaja or yogurt and some roasted papads by the side.
  1. To get a porridge like consistency in the khichdi you can add an additional ½ to 1 cup water.

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