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Indian · Dinner

Moong Dal Khichdi

VegEasy

Diet: Veg · High-protein

Simmer rice and split mung dal until both soften into a thick porridge. Stir from the bottom to prevent sticking.

Prep
10 min
Cook
45 min
Total
55 min
Servings
2
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Khichdi in the center of a steel thali with bread and side dishes
Representative moong dal khichdi on a steel thali. Bread and side bowls are separate accompaniments. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Main ingredients

Seasoning and finishing

Liquids

Equipment

Sieve; heavy saucepan with lid; wooden spoon; measuring jug.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 2 min

  1. Rinse 120 ml split yellow moong dal and 120 ml uncooked rice in the sieve.
  2. Drain for 2 minutes.
  3. Heat 2 tbsp ghee in the saucepan over medium heat.
  4. Add 1 tsp cumin seeds.
  5. Stir for 30 seconds.

    Check: The cumin should smell toasted.

Cook the vegetables · About 5 min

  1. Add 80 ml chopped onion.
  2. Cook for 4–5 minutes, stirring frequently.

    Check: The onion should soften.

  3. Add ½ tsp chopped green chili and 1 tsp chopped ginger.
  4. Stir for 30 seconds.
  5. Add 120 ml chopped tomato and ¼ tsp turmeric.
  6. If using asafoetida, add 1 pinch asafoetida, optional.
  7. Cook for 3–4 minutes.

    Check: The tomato should soften and break down.

Simmer · About 35 min

  1. Add the drained rice and dal.
  2. Add 1080 ml water for cooking; additional boiling water only if needed and ½ tsp salt, adjust to taste.
  3. Bring the mixture to a boil.
  4. Reduce the heat to low.
  5. Cover loosely.
  6. Simmer for 30–35 minutes, stirring from the bottom every 5 minutes.

    Check: Both rice and dal should mash easily under the spoon.

  7. If the mixture sticks before softening, add boiling water 2 tablespoons at a time.
  8. Serve hot.

    Check: The finished khichdi should flow slowly from a spoon; it thickens as it cools.

Tips

    Substitutions

    • Use small diced pumpkin instead of some carrot.

    Storage

    • Divide Moong Dal Khichdi into small, shallow portions for cooling. Refrigerate Moong Dal Khichdi promptly, ideally within one hour, and finish it within 24 hours.
    • For Moong Dal Khichdi, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Moong Dal Khichdi while reheating and add a little water.
    • If Moong Dal Khichdi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Moong Dal Khichdi becomes softer in storage.

    Make ahead

    • Rinse and measure rice and dal ahead; cook near serving.

    FAQ

    Why is khichdi thick?

    It absorbs water while standing. Loosen with boiling water.

    Can I use brown rice?

    It needs different water and cooking time; this recipe uses white rice.

    How should I store moong dal khichdi?

    Divide Moong Dal Khichdi into small, shallow portions for cooling. Refrigerate Moong Dal Khichdi promptly, ideally within one hour, and finish it within 24 hours.

    Recipe source and adaptation

    Measured home adaptation: Dassana's Veg Recipes: Moong dal khichdi.

    Stovetop-pot version; the 30-minute soak is included in elapsed time.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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