Khichdi is known as a health food in various parts of India. Khichdi is a dish made from rice and lentils. In West Bengal, the preparations have vegetables, too. In some parts of India khichdi is regarded as a therapeutic food. It is considered as a food having immense value.
Khichdi is the piece de resistance when you have a buffet style meal. In some restaurant in South India and Mumbai, it is served as a great vegetarian food with multiple veggies with a dash of ghee.
Moong dal khichdi is made from rice, split lentils like moong dal, turmeric powder, and salt and topped off with a tempering of ghee and cumin seeds. Rice and lentils serve as a good source of carbs and protein while ghee offers all the required macronutrients – carbs, protein, and fats. You may load it up with veggies to make it a full meal.
Moong dal is the easiest lentil to digest and easily cooked. It is the reason behind starting solid food for kids. Moong dal khichdi makes a great choice. It is perfect for an upset stomach and doctor advises you to eat something light.
The simplest and the most basic moong dal khichdi is prepared with rice, split moong dal along with salt and turmeric powder and tempered with ghee and cumin seeds. To make masala khichdi, you would add onions and tomatoes to the mix along with coriander and cumin powder. Some temper it with spices like bay leaf, pepper, etc. To make a vegetable khichdi, include veggies like peas, potatoes, beans, cauliflower, etc. It help to get more veggies into your meals.
A wholesome and nutritious meal – Moong dal khichdi made from rice and moong dal is comfort food. This one-pot, 5-ingredient meal is easy on the stomach and is perfect for all ages.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield4 Plates
- Serving Size300g
- Energy297 cal
- 1 tablespoon ghee
- 1 teaspoon jeera cumin seeds
- 3/4 cup moong dal
- 3/4 cup rice
- salt to taste
- 1/2 teaspoon turmeric powder
- a pinch of hing asafoetida [optional]
- 4 cups of water for a porridge-like consistency
- Heat the ghee in a pressure cooker over medium heat.
- As the ghee becomes hot, add cumin seeds.
- When cumin seeds start to splutter, add the rinsed rice, moong dal along with salt, turmeric powder, and asafoetida.
- Add about 4 cups of water and mix well.
- Close the lid of the pressure cooker and let it simmer for at least 4 whistles.
- Place the vent on it.
- Cook the khichdi in the pressure cooker till the vent or whistle goes off 4 times.
- Set it aside to cool.
- Serve hot with a dollop of curd and pickle.
- 4 servings per container
- Serving Size300g
- Amount per serving
- % Daily Value*
- Total Fat4 g5.13%
- Saturated Fat2 g10%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol10 mg3.33%
- Sodium14 mg0.61%
- Total Carbohydrate51 g18.55%
- Dietary Fiber4 g14.29%
- Protein12 g24%
- Potassium49 mg1.04%