Moong Dal Khichdi, Gujarati Recipe
by Tarla Dalal
मूंग दाल खिचड़ी
- हिन्दी में पढ़ें (Moong Dal Khichdi, Gujarati Recipe in Hindi)
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Moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache!
Dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. In many Gujarati houses, Friday is Khichdi day.
- Wash and soak the dal and rice together in enough water for at least 30 minutes. Drain and keep aside.
- Combine the dal and rice with the turmeric powder, peppercorns, salt and 4½ cups of water in a pressure cooker and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid.
- Just before serving, add the ghee and mix well.
- Serve hot with kadhi and papad.
- Use green moong dal (split green gram) instead of the yellow moong dal, and use 2 cloves (laung / lavang) and a small piece of cinnamon (dalchini) instead of the peppercorns.
Moong Dal Khichdi by Tarla Dalal
Moong Dal Khichdi, Gujarati Recipe recipe with step by step photos
You can mix moong dal with colorful vegetables and grains to make various khichdi recipes like :
For making the yellow moong dal khichdi, wash and soak the dal and rice together in enough water for at least 30 minutes. Drain and keep aside. We have used yellow moong dal & white rice in this recipe, but you can use green moong dal (split green gram) or brown rice instead.
In a pressure cooker, transfer the dal and rice. Alternatively, you can also make khichdi in a pot.
Add the turmeric powder. Turmeric has numerous health benefits. Even the minutest addition helps stimulate the flow of bile, which helps digest food thus helping to overcome indigestion.
Add the peppercorns. You can even substitute them with 2 cloves (laung / lavang) and a small piece of cinnamon (dalchini) to make the yellow moong dal khichdi more flavorfula dn aromatic.
Finally, add salt to taste and 4½ cups of water in a pressure cooker. The consistency of the khichdi can be adjust. You can increase the quantity of water to get a more liquidy/soupy consistency or you can use only 2-2 ½ cups of water if you want a more pulao like consistency for your moong dal khichdi.
Pressure cook for 4 whistles. Allow the steam to escape before opening the lid.
Just before serving, add the ghee and mix well. Ghee enhances the flavor of moong dal khichdi.
Serve the Moong dal khichdi hot with kadhi and fried khichiya papad. I love eating my hot bowl of moong dal khichdi with raw white onions, fresh mango pickle and curd. Also, Gujaratis enjoy their khichdi along with a tall glass of masala chaas. The khichdi tastes best when it's warm. It will become thick and lumpy once it’s cold.
Khichdi is made with minimum spices most of the times. Moong dal is nourishing as it is rich in protein, light and easily digestible. So, khichdi is generally given to babies as their first food and even to people who are sick, recovering from illness.
Traditionally, in Gujarati households khichdi is made in a brass pan (pital tope/topia) directly over a stove top.
Different regions have different ways to make the khichdi recipe. But, it is basically a combination of rice and lentil perked up with spices and vegetables. Our website has a huge collection of khichdi recipes which includes Gujarati khichdi recipes, Bengali khichdi recipes and even Rajasthani khichdi recipes.
To increase the nutritive value, you can add a myriad of vegetables like peas, carrots, beans, onions to the khichdi. One of my favorite is the Toovar Dal and mixed vegetable khichdi.
Apart from rice, you can even make khichdi with whole grains like jowar, bajra, dalia or millets.
My mother lightly roasts the dal and mixes it with rice & stores in an air-tight container. It comes handy whenever you want to make the moong dal khichdi recipe. Lightly roasting the moong dal make the khichdi more aromatic.
If not eating khichdi immediately, simply re-heat by adding more water and little salt and bring it to a desired consistency.
Apart from papad, pickle, curd and kadhi, you can even serve hot khichdi with milk, dapka kadhi, rasawala bateta nu shaak or saragva nu lot vadu shaak.
Nutrient values (Abbrv) per serving
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