Every family has its typical khichdi recipe in India. There may be 1000’s of varieties of his humble khichdi. Generally made using 2 simple ingredients, Rice & Dal. A tadka of ghee and Jeera and you have the most comforting food ever. This Yellow Moong Dal Khichdi is my family’s way of making this Khichdi.
What is Khichdi/Khichri
Khichdi basically means a mixture. A mixture of 2 or more things. The most common types of khichdi or khichri involve two simple ingredients, Rice & Dal. There are however different varieties of this. Different combinations of dal is used. Rice is even replaced by millets and combined along with dals. But the main ingredients are more or less the same.
Main Ingredients used in Khichdi:
Dal is one the must in Indian households and an Integral part of our diet. It is packed with proteins and is low on carbs. Today’s khichdi uses moong dal, which is light and easy to digest. It is very commonly used when one has indigestion issues or is sick. I like to use the split, yellow moong dal, and the green moong dal for khichdi.
Rice has acquired a bad name as it is loaded with carbs or considered empty carbs. This is due to the way it is processed. The hull, the bran (outer layer), and germ (nutrient-rich core) is being stripped off. But it is low in fiber and hence easier to digest.
It is best to use rice which is unpolished or unprocessed. I like to use the thicker variety of rice to make khichdi instead of Basmati Rice, as I use in making Biryani.
As said rice can be replaced by different millets to make a rice-free khichdi. I have mentioned below the links to different rice-free khichdi recipes on my blog.
Ghee (Clarified Butter)
My pantry would be incomplete without this ingredient. A must in my house. I prefer ghee over any oil. It is more concentrated in fat as its water and milk solids are removed. But it is considered healthier and aids in digestion, bone health, etc. It is being used in Indian cooking and Ayurveda for years.
Jeera (Cumin Seeds)
Another must in Indian and my pantry, Jeera or cumin seed is a spice. It has much health benefits. It aids in digestion and is known to boost the immune system.
1 Khichdi 2 types
Definitely one can experiment a lot in this. Growing up, at my mom’s place we use to have 2 varieties of this Yellow Moong Dal Khichdi. One batch spicy and the other sweet. Yes, you heard it right sweet.
The spicy Moong Dal Khichdi involved a tadka of ghee, Jeera, chopped ginger and finely chopped green chillies or it’s a paste. The Ginger use to add a lot of flavour to it and make it hot. We use to enjoy this with Dahi and spicy green coriander chutney. The sweet version used to have tomatoes and sugar in the tadka. Favourite with my brother and sister. They use to enjoy this a lot and to date my bro loves it 😊.
I remember I use to put more ghee in the tadka and my dad used to love it. My dad used to tease my mom, that she makes it better. Haha. My mom’s answer was a famous saying in Hindi, “Ghee banaye khichdi Naam bahu ka hoye”. It means that that “khichdi is made using ghee, the main ingredient”.
I like to play with this simple Moong Dal Khichdi. I started adding a lot of vegetables to make it masala khichdi. Since I try to grow my own veggies whenever I can, I add the fresh harvest to the khichdi. It helps to sneak the vegetables in as well as increase the nutrient content.
But this simple khichdi, with just the tadka is a favorite in our house. It is my son’s favourite and so much that on my son’s 6 th bday he said he wants to have khichdi for dinner. I was like what? Are you sure 😂? Sadly khichdi is associated when we are sick but one can have this nutritious and healthy bowl almost every day.
Rice Free Khichdi
As said I love to experiment with my khichdi. I change the dals in my khichdi and replace the rice with millets. Like in this Bajra and Split Green Moong Dal Khichdi, Daliya and Split Green Moong Dal Khichdi, Pearl Barley and Mung Dal Khichdi which is without rice, but with millet and dal.
Then you have the khichdi which is most commonly eaten during fast or vrat. Like this protein-rich, healthy, and gluten-free Kuttu ki Khichdi and this Samak Rice Khichdi.
Lastly, I have this Gehun ki Bikaneri Khichdi which replaces rice with whole wheat. Another filling and wholesome meal.
So here goes the recipe of Yellow Moong Dal Khichdi
Yellow Moong Dal Khichdi (One pot meal)
- 0.5 Cup Rice
- 0.5 Cup Yellow Moong Dal
- 1 tablespoon Ghee (More for serving if required)
- 1 tsp Jeera (Cumin seeds)
- 1/2 tsp Asafoetida
- 1/4 inch chopped or grated ginger
- 1/2 inch fresh turmeric (or 1/2 teaspoon turmeric powder)
- 1-2 green chillies chopped
- 2.5 Cups Water
- Salt to taste
- In a large bowl, add in the yellow moong dal and rice
- Wash and soak the Yellow Moong Dal and Rice for at least 30 minutes.
- After 30 minutes, rinse it again and drain the excess water
- Switch on the Instant Pot on Saute mode for 10 minutes and add ghee. If using a pressure cooker, keep it on stove top and add ghee
- Once hot add in the asafoetida and Jeera.
- Once the Jeera crackles add the grated ginger, fresh grated turmeric and saute for 1-2 minutes. (Skip fresh turmeric if not using)
- Saute this for a few minutes. If using turmeric powder add it now. Add green chillies, if using.
- Add in the soaked Rice and Dal and mix everything
- Add in the water and salt and give a quick mix
- Cancel the Saute mode and Switch on the Pressure cook mode for 1 minute. If using a pressure cooker, Close the lid and take 3-4 whistles (depending on your cooker)
- Once done, let the pressure release naturally. Once the pressure is released, open the lid
- Adjust the consistency of the khichdi if desired by adding warm water. Mix and let the mixture cook (saute mode) for 1-2 min
- Step by step pics for cooking in a stove top pressure cooker
- Serve it with a dollop of ghee along with yogurt, pickle or papad.
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
- 0.5 cup more water can be used in the start to make it a more liquid consistency.
- I generally add it later as it can be adjusted as per liking.
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Friday 10th of July 2020
Khichdi is one of the most comforting meals ever. Be it dhuli moong dal or split one I just love it and always make it on those lazy days.
Thursday 9th of July 2020
Kichadi is such a big comfort especially in winter for me. Being one pot, the ease of making this and knowing it is all wholesome grain protein balance is the most soothing feeling ever. Love the new images here.
Wednesday 8th of July 2020
Moong dal khichdi is a comfort food for me. Love how a simple dish can be so soulful. Topped with desi ghee and some roasted papad and homemade pickle by side, and I am sorted with my lunch.
Tuesday 7th of July 2020
Khichdi is so much a part of our weekly diet and the variations are endless. While some don't like the toor dal or moong dal one I love them all. And you're right ghee is an essential part of khichdi. The more ghee the better it turns out. Like how you've used fresh turmeric.
Thursday 2nd of July 2020
You have got me curious about the sweet version with tomatoes. I have too many tomatoes so will try making a small portion. I will definitely like it. You are lucky your son likes khichidi in my place it is not. I love the delicious khichidi.
Thursday 2nd of July 2020
Thank You, do try it. Yes for this I am lucky, he loves khichdi