Moong Dal Khichdi

Moong Dal Khichdi

Moong Dal Khichdi Khichdi Recipe

A popular comfort food

Famous for its presences in the world of baby food. Moong Dal Khichdi is a light-to-digest and fast-to-cook dish that is tasty, nourishing and very satisfying to eat. It works well as comfort food for people recovering for sickness and those who have dietary restrictions

A Khichdi is a rice-based dish. It can be best defined as a hot pot with rice, lentils and vegetables cooked together and tempered with spices and condiments. Cooked together with seasoning and it makes a warm satisfying meal on any day, sunshine or rain, snow and cold.

A variety of flavours

Moong Dal Khichdi can be made in different ways. The split green version and the yellow version can be used to make a rice-based dish called “Khichdi” pronounced “Kedgeree” by some. It is full of nutrition and very light to digest. In fact, it is one of the first solid foods that is given to babies when they begin their weaning off process.

Moong Dal Khichdi has a slightly earthy nutty taste to it. All its nutritive features are brought out by the seasoning and tempering that goes in to its cooking process.

A Great Companion to any meal

Moong Dal Khichdi is a versatile dish that can complement any menu and any meal. Different types of seasoning give it a different texture, taste and colour. Moong Dal Khichdi can be a stand-alone dish in any kind of is best accompanied with some crunchy papad and spicy pickle to add zing.

Getting started

Wash and soak your Moong Dal prior to cooking. It needs soaking for about 10-15 minutes. Wash and soak your rice also for about 15 minutes. You can soak them together if you like. You can add some vegetables to boost its nutrient values. Carrots and potatoes taste good in this preparation.


Moong Dal Khichdi


This is a medley dish consisting of rice, lentils and vegetables. You can even add boneless pieces of chicken to boost its nutritive powers. Cooked all together without any frying makes it a light and wholesome meal. Moong Dal Khichdi can be made either way. If you are pressure cooking, then it should not cook for longer than 2 whistles on a medium flame. If you are cooking directly in a pot, then it has to boil till everything is properly cooked.  


What do you need?

  • 1 measure yellow Moong Dal or split green Moong dal
  • ½ measure rice
  • 1 or 2 potatoes cubed small
  • 1 medium sized carrot cut small
  • Chopped green coriander
  • 1/4th teaspoon asafoetida
  • 1/4th teaspoon turmeric powder
  • 5-6 curry leaves
  • ½ teaspoon cumin seeds
  • 2 green chillies cut into 4 pieces.
  • 2 tablespoons oil or ghee
  • Pinch sugar
  • Water as per requirement

How to make

  1. Take a pressure cooker deep saucepan. Add ghee. Add cumin seeds and wait for it to crackle. Crackling cumin seeds means that the oil is now ready to use and it at the right temperature. 

  2. Add curry leaves, asafoetida powder and turmeric powder. Let fry for a minute. 

  3. Add your vegetables if any. Fry nicely for a few minutes. The frying adds a nice flavour to your Moong Dal Khichdi. 

  4. Now add your rice and Moong dal to the cooker or pot. Add salt as per your taste and stir it in well. Add water as per your requirement. 

  5. If you are making it in the pot, then add water to make it soupy but not watery else Your Moong dal Khichdi will not cook but it will burn and stick to the bottom of the pan. You don’t want that to happen. 

  6. If you are using the pressure cooker, then add water up to 2 inches above the line of the ingredients. You can even make it 3 inches. The consistency has to be a slushy one. 

  7. Mix well and pressure cook for 2 whistles. For the pot, cover and let cook on a slow flame for as long as it takes for the rice, lentils and vegetables to be soft and squishy. One done, take your Moong Dal Khichdi off the flame and pour into a serving bowl, garnish with green coriander. 

Points to remember

  1. Moong Dal and rice needs soaking else it will be crunchy to eat. 

  2. Water must be added carefully. Too much will spoil the flavours of the tempering. All the cooking must be done on a medium to slow flame. Increase heat only when frying with continuous stirring. 

  3. Ghee or clarified butter works best with this preparation. Ghee has nutritive properties and is easy to digest besides being quite tasty. 


Nutritive values

Moong Dal Khichdi is a rich source of proteins and fibre for vegetarians. Yellow Moong Dal Khichdi is a dieter’s delight as it is low in fat and rich in essential nutrients. It is light and easy to digest yet it does not make you feel hungry too quickly.

Given below are some nutritive values for raw yellow Moong Dal Khichdi.

These are approximate figures and actuals would depend on the quantities of oil and other ingredients you would use in your cooking.

  • Calories 175
  • Sodium 79 mg
  • Total Fat 2 g
  • Potassium 295 mg
  • Total Carbs 34 g
  • Dietary Fibre 5 g
  • Monounsaturated 1 g
  • Sugars 3 g
  • Protein 6 g
  • Vitamin A 11%
  • Calcium 4%
  • Vitamin C 18%
  • Iron 13%

Moong Dal Khichdi is a healthy tasty alternative to Meat Protein. It has many beneficial qualities which make it the perfect food for babies who are starting on solids.

It’s tasty and it gives babies their first taste of savoury. It has zero fats and zero cholesterol, and the amino acids are great for building immunity. Being a light dal, there is no problem of bloating or flatulence as with some other heavier to digest lentils. You don’t need a colicky baby. Moong dal Khichdi works well as a wholesome and nourishing meal or those recovering from an illness.

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