Spicy Green Moong Dal Khichdi

Spicy Green Moong Dal Khichdi Video by Tarla Dalal

1. What is Khichdi?   Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi.    Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. This Dal Khichdi is perhaps the homeliest meal that one can think of, the only food you can think of having after a bout of fever or a depressing day! 
2. Khichdi can also be made with broken wheat, sooji, millets, barley, oats, and so on. Try the Fada ni Khichdi, Oats Khichdi, Buckwheat Khichdi or Barley Khichdi.    The simplest khichdi is flavoured with turmeric and jeera tempered in ghee. However, more spices and veggies too can be added to make more elaborate khichdis like the Handi Khichdi. By adding more vegetables, you can make the khichdi more balanced and just right to have as a complete breakfast on any day. Have a go at the Tarkari Khichdi, Bajra Whole Moong and Green Pea Khichdi, and Vegetable Bulgur Wheat Khichdi. 
3. You can unleash your creativity and make khichdis with mind-boggling combinations of ingredients. You can even bring in international veggies, as in the Zucchini Bajra Khichdi, which brings zucchini and colourful bell pepper into the equation. Khichdis can be made quickly and conveniently in the microwave too, as in the Sprouted Moong Khichdi.   
4. Khichdi is one Indian dish that surpasses all regional barriers. It is consumed all over the country, and by Indians all over the world. However, every region has its favourites and special signature khichdis. Have a go at the special Makai ni Khichdi from Gujarat, the Gehun ki Bikaneri Khichdi from Rajasthan and the Bengali Style Brown Rice Khichdi! 
5. Khichdi is an anytime, anywhere dish. When you are in a good mood and want to make something that reminds you of mom’s cooking. When you are depressed and need a pick-me-up. When you are in a hurry but want to eat something nourishing. When you have abused your stomach at a party and want to comfort it the next day. When you are an amateur but want to make something that will warm your loved ones’ hearts. There is a khichdi for every occasion... pick what you want from our constantly growing vibrant collection. See our collection of khichdi recipes. 

1. Khichdi is a staple food in our country. Generally, it is made with a combination of rice and lentils. You can substitute/mix and match to form a myriad of khichdi recipes using various dals, grains, pulses, etc. The health quotient can be improved with the addition of vegetables and use of healthy grains like jowar, bajra, wheat, etc. Khichdi is commonly known as a sick man’s food because of it’s simple yet strength-giving effect. Lehsun ki chutney, freshly chopped onions, papad, pickles, curd, and kadhi are some popular accompaniments served with a khichdi. Like green moong dal khichdi recipe | moong dal and rice khichdi | hari moong dal khichdi | below are some other masala khichdi recipes :
   ● Toovar Dal and Mixed Vegetable Masala Khichdi
   ● Buckwheat, Moong and Vegetable Khichdi
   ● Oats, Vegetable and Brown Rice Khichdi

1. Measure the green moong dal and rice. Pick and clean for any stone or debris. You can use any other variety of rice like sona masuri, surti kolam, ponni. I personally love making green moong dal khichdi | moong dal and rice khichdi | hari moong dal khichdi | with millets, oats, dalia or brown rice.
2. Put the rice in a deep bowl.
   
3. Add the green moong dal.
   
4. submerge them in enough water.
   
5. Cover with a lid and soak for 2 hours. This softens the grain and fastens the cooking process.
   
6. Drain using a strainer.
   

1. After 2 hours, drain the soaked rice and dal & transfer to the pressure cooker. You can even make use of yellow moong dal to make the spicy moong dal khichdi.
   
2. Add salt.
   
3. 3 cups of water in the pressure cooker.
   
4. Mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Gently mix the moong dal khichdi and keep aside.
   
5. To temper moong dal khichdi, heat the oil in a deep kadhai. Ghee can be used to enhance the taste of khichdi.
   
6. Once the oil is hot, add mustard seeds.
   
7. Add urad dal.
   
8. Add asafoetida. If preparing in winter and you feel like adding more warmth and flavours in the spicy moong dal khichdi then toss in some whole spices like cinnamon, bay leaf, cloves and cardamom in the tempering.
   
9. When the seeds crackle, add garlic.
   
10. Add onions. Other veggies like peas, carrots, tomatoes can also be added to make nutritious spicy moong dal khichdi.
    
11. Mix well and sauté on a medium flame for 1 to 2 minutes or until the onions are soft.
    
12. Add chili powder. The quantity can be adjusted as per your liking.
    
13. Add turmeric powder.
    
14. Add coriander-cumin seeds powder. Check out this recipe and learn How To Make Coriander Cumin Seeds Powder.
    
15. Mix well and cook on a medium flame for another 1 minute.
    
16. Add the cooked rice-moong dal mixture.
    
17. Add coriander.
    
18. Add a little salt and 1½ cups of water. Depending upon when you temper after cooking the khichdi, you may require more or less water to adjust till the right consistency.
    
19. Mix green moong dal khichdi | moong dal and rice khichdi | hari moong dal khichdi | well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    
20. Serve green moong dal khichdi | moong dal and rice khichdi | hari moong dal khichdi | immediately with kadhi. Drizzling with a spoonful of ghee and mixing it well elevates the flavour of spicy moong dal khichdi fourfold.
    
21. Jowar and Moong Dal Khichdi, Bajra Khichdi with Green Moong Dal, Barley and Moong Dal Khichdi are some other combinations of moong dal khichdi.