Moong Dal Khichdi is a classic Indian comfort food made with rice, yellow moong dal, mild spices and ghee. Soft, warm and easy to digest, it is a popular choice for a simple lunch or dinner. Served with a spoonful of ghee and creamy yogurt, this humble one-pot meal is both satisfying and delicious.
Ingredients
Main Ingredients
- ½ cup rice
- ½ cup yellow moong dal
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon grated ginger
- 1 small green chilli, finely chopped — optional
- ½ teaspoon salt, or according to taste
- 3½–4 cups water
Optional Ingredients
- ½ teaspoon black pepper
- 1 small onion, finely chopped
- 1 small tomato, chopped
- ¼ teaspoon asafoetida (hing)
- Fresh coriander leaves for garnish
For Serving
- 1–2 teaspoons ghee
- Fresh yogurt or curd
- Pickle or papad, optional
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How to Make Moong Dal Khichdi
1. Wash the Rice and Dal
Combine the rice and yellow moong dal in a bowl. Wash them thoroughly under running water until the water becomes relatively clear.
Soak them together for about 10–15 minutes. Drain before cooking.
2. Prepare the Tempering
Heat 1 tablespoon of ghee in a pressure cooker or heavy-bottomed pot.
Add the cumin seeds and allow them to crackle. Add grated ginger, green chilli and a pinch of asafoetida if using.
Sauté for a few seconds until fragrant.
3. Add the Spices
Add the turmeric powder and stir briefly. If you are using onion or tomato, add them at this stage and cook until slightly softened.
4. Add Rice and Moong Dal
Add the washed rice and moong dal to the cooker. Mix everything well so the grains are coated with the spices and ghee.
5. Add Water and Cook
Pour in 3½–4 cups of water and add salt.
For a soft, porridge-like khichdi, use closer to 4 cups of water.
Pressure cooker: Cook for about 3–4 whistles over medium heat, then allow the pressure to release naturally.
Pot method: Cover and cook over low-medium heat for approximately 25–30 minutes, stirring occasionally and adding more water if required.
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6. Adjust the Consistency
Open the cooker once the pressure has completely released. Stir the khichdi well.
If it is too thick, add a little hot water and simmer for a few minutes until you reach your preferred consistency.
For traditional comfort-food style khichdi, it should be soft, creamy and slightly loose.
How to Serve Moong Dal Khichdi
Transfer the hot khichdi to a serving bowl and top it with a spoonful of ghee.
Serve immediately with:
- 🥣 Fresh yogurt or curd
- 🧈 Extra ghee
- 🌶️ Pickle
- 🫓 Papad
- 🌿 Fresh coriander
The combination of hot khichdi, melted ghee and cool yogurt makes this simple meal especially comforting.
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Tips for Perfect Khichdi
- Use yellow moong dal for a light and soft texture.
- Increase the water if you prefer a more porridge-like consistency.
- Ghee adds significant flavour, so don’t skip it if you want a traditional taste.
- Avoid adding too many strong spices—the beauty of moong dal khichdi is its mild flavour.
- For a more nutritious version, add vegetables such as carrots, peas, spinach or bottle gourd.
- Serve it hot for the best texture and flavour.
Preparation Time
Prep Time: 15 minutes
Cooking Time: 20–30 minutes
Total Time: Approximately 40–45 minutes
Servings: 3–4
Conclusion
Moong Dal Khichdi is proof that a simple combination of rice, lentils, spices and ghee can create an incredibly satisfying meal. Its soft texture and mild flavour make it ideal for a comforting lunch or dinner, while yogurt and a little extra ghee complete the traditional experience.
If you’re looking for an easy one-pot Indian meal, this simple moong dal khichdi recipe is a great choice for everyday cooking.
