by Pallavi Purani

Moong Dal Khichdi

Khichdi is the comfort food’s Queen.  Serve it with Ghee/ papad/ raita/ plain curd/ pickle/ kachumbar salad/ even a light curry, it shall never fail to impress you.

DH’s family loves the non coagulated state of the khichdi. They need to see each grain apart.

I usually use most of the dals to make khichdi, this time I used Moong Dal with Chilka

Print Recipe
Moong Dal Khichdi
Khichdi is the comfort food's Queen.  Serve it with Ghee/ papad/ raita/ plain curd/ pickle/ kachumbar salad/ even a light curry, it shall never fail to impress you.
Course main course
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • 2 . You shall need : [ Feeds
  • 2 cups tea Rice ... .
  • 1 cup Tea Moong dal [ chilka ... .
  • Water lentils to soak the .
  • Salt .
  • 2 Tbsps Ghee ... .
  • to taste chilly . Sambhaar powder or Red powder
  • 1/2 tsp Turmeric ... .
  • pinch of . A Asafoteda / hing
  • 1/2 tsp Jeera ... .
  • 2 chillies ... . dried red
Course main course
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • 2 . You shall need : [ Feeds
  • 2 cups tea Rice ... .
  • 1 cup Tea Moong dal [ chilka ... .
  • Water lentils to soak the .
  • Salt .
  • 2 Tbsps Ghee ... .
  • to taste chilly . Sambhaar powder or Red powder
  • 1/2 tsp Turmeric ... .
  • pinch of . A Asafoteda / hing
  • 1/2 tsp Jeera ... .
  • 2 chillies ... . dried red
Instructions
  1. After washing well, soak the rice and dal in water for about 30-40 min.
  2. Remove the water and keep aside.
  3. In a cooker, heat the ghee, add the hing, jeera and dried red chilly.
  4. Add salt, turmeric and sambhaar/red chilly powder.
  5. Add the Dal and rice and stir.
  6. Now add water just enough to cover the dal and rice. Add about 1/2 tea cup more. The water should not be more than 1/2 an inch above the sal and rice level in the cooker.
  7. Let it come to a simmer, close the lid and let it cook for 3 whistles.
  8. Turn off the gas and let the steam escape on it own.
  9. To serve, add ghee to it. Tastes best with pickles, curd, papad and salad.


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