Moong Dal Khichadi
Recipe GLPRe0e495c3693aca
A comforting, creamy one-pot Indian rice and lentil dish infused with aromatic spices. Basmati rice and yellow moong dal are cooked together with ghee, cumin seeds, cinnamon, black peppercorns, ginger, and green chilies until soft and slightly mushy, then finished with fresh lemon juice. This mild, nourishing khichadi is naturally gluten-free, vegetarian, and serves as a soothing meal or light starter.
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Ingredients
½ cup Basmati rice
½ cup Yellow moong dal
1 tablespoon Ghee (clarified butter)
½ teaspoon Cumin seeds
2½ Black peppercorns
1 1-inch piece Cinnamon stick
2 Green chilies, slit lengthwise
1 teaspoon Ginger paste
2¼ cups Water
1½ teaspoons Lemon juice
Salt to taste
Directions
Place basmati rice and yellow moong dal in a fine-mesh colander. Rinse thoroughly under cold running water, stirring gently, until the water runs completely clear. Transfer to a bowl, cover generously with cold water, and soak for at least 30 minutes. After soaking, drain completely and discard the soaking water.
Heat ghee in a pressure cooker over medium heat. Once the ghee is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the black peppercorns and cinnamon stick to the ghee. Cook for a few seconds until you can smell the warm, aromatic spices.
Add the slit green chilies and ginger paste to the pressure cooker. Cook for 30 seconds, stirring gently to combine with the spiced ghee.
Add the drained rice and moong dal to the pressure cooker. Stir well to coat all the rice and dal evenly with the ghee and spices.
Pour in 2¼ cups of water, add salt to taste, and squeeze in the lemon juice. Stir well to combine.
Cover the pressure cooker with the lid and place the weight/whistle on top. Cook over medium heat until you hear 4 whistles (or follow your pressure cooker's instructions for medium pressure). Once the fourth whistle sounds, turn off the heat.
Allow the pressure to release naturally; do not force the pressure cooker open. Once the pressure has completely released and it is safe to open, carefully remove the lid.
Stir the khichadi gently with a fork. The mixture should be soft and slightly creamy with the rice and dal broken down together—this is the desired texture, not like a separate-grain rice pilaf.
Drizzle with a little extra ghee if desired and serve hot. Khichadi is best eaten fresh while still warm.
