Moong Daal Khichdi Recipe (Comfort Rice and Lentils)
Khichdi is a one-pot meal of rice and lentils cooked together until soft and creamy. It is the comfort food of South Asia, eaten when you are unwell, tired or just want something simple.
This version uses split yellow moong daal and a quick ghee tarka.
Why you will like this version
- One pot and easy to digest.
- Ready in 40 minutes.
- Vegetarian and gluten-free.
What is moong daal khichdi?
Khichdi is rice and lentils simmered with turmeric and salt. It is served with yogurt, pickle and a spoonful of ghee.
Ingredients that matter
- Split yellow moong daal: cooks fast and turns creamy.
- Basmati or regular rice: soaked with the daal.
- Ghee, cumin and ginger: for the tarka.
Tips for a creamy khichdi
- Use about 4 cups of water for a soft, porridge-like khichdi.
- Stir occasionally to avoid sticking.
- Add hot water if it thickens too much.
Moong Daal Khichdi Recipe
Ingredients
Method
- Soak the daal and rice together in water for 15 minutes. Drain.
- Add the daal, rice, water, turmeric and salt to a pot. Bring to a boil, skim any foam, then cover and simmer on low for 25 to 30 minutes until very soft, stirring now and then.
- Add hot water if the khichdi is too thick.
- Heat the ghee in a small pan. Fry the cumin seeds, ginger, green chilies and tomato for 3 to 4 minutes until the tomato softens.
- Pour the tarka over the khichdi, stir and serve hot with yogurt.
Notes
Total time includes 15 minutes soaking.
Frequently asked questions
Can I make it in a pressure cooker?
Yes. Cook for 3 whistles with 3 1/2 cups water.
How thick should it be?
Soft and slightly runny; it thickens as it cools.
What do I serve it with?
Yogurt, pickle, papad or a fried egg.
