Oct 21, 2012

Moong Dal Khichdi

Moong Dal Khichdi

A nutritious khichdi (without any spices, spice powders) in North  Indian cuisine. Best with ghee. Easy recipe !!

Serves: 2 – 3


Please use same measuring cup to measure rice, moong dal and water.

1 tablespoon ghee / oil

1 onion, finely sliced

1 tablespoon ginger – garlic paste

¾ cup basmati rice or good quality sliky raw rice / ponni rice (3/4 th level in Indian standard measuring cup of  200 ml / 8 oz capacity)

¼ cup moong dal (split yellow dal / green gram dal)

½ teaspoon salt

4 cups water

1 tablespoon chopped coriander leaves (optional)


Wash and soak rice and moong dal together for half an hour. Drain out water.

Heat oil in a pressure cooker on a medium heat.  Add sliced onion and and fry on a medium to low heat until golden color.

Add ginger – garlic paste and stir on a low heat for 5 minutes until the raw smell goes and well blended with onion.

Add soaked dal – rice, salt to taste and 4 cups of water. Close the pressure cooker lid. Reduce the  heat from high after 3 quick whistles  to low and cook again for 5 minutes.

Allow the cooker to cool naturally. Open the lid. Rice and dal mixture will be medium  thick in consistency. Khichdi should not be like cooked rice. It’s a blend of rice and moong dal. Sprinkle chopped coriander leaves. Serve hot with ghee / pakodas / vegetable subzi ..

No comments: