Moong dal khichdi is a simple one-pot Indian meal made with rice, split yellow moong dal and mild spices. It is economical, easy to customise with vegetables and useful for busy evenings when you want a warm home-cooked meal without making several dishes.
Ingredients
- ½ cup rice, rinsed
- ½ cup split yellow moong dal, rinsed
- 1 small onion, chopped, optional
- 1 small carrot, diced, optional
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric
- 1 teaspoon grated ginger
- 1 teaspoon oil or ghee
- 4 cups water, plus more to adjust
- Salt to taste
- Chopped coriander and lemon to serve, optional
Method
1. Rinse the rice and dal
Wash the rice and moong dal together until the water runs mostly clear. Drain well.
2. Sauté the aromatics
Heat oil or ghee in a heavy pot or pressure cooker. Add cumin seeds and let them sizzle. Add onion, if using, and cook until softened. Stir in ginger, carrot and turmeric.
3. Add rice, dal and water
Add the drained rice and dal and stir for 30 seconds. Pour in 4 cups of water and add salt. Bring to a boil, then lower the heat and cover loosely.
4. Cook until soft
Simmer for around 25–30 minutes, stirring occasionally and adding water if needed, until the rice and dal are very soft. In a pressure cooker, cook according to the manufacturer’s instructions for a soft khichdi and allow pressure to release safely before opening.
Make It More Affordable
- Use pantry staples and whichever seasonal vegetables you already have.
- Cook a larger batch and refrigerate leftovers promptly for another meal.
- Serve with plain yoghurt, pickle or a simple seasonal vegetable side if available.
- Use water instead of stock to keep the recipe inexpensive.
Texture and Flavour Tips
For soft, porridge-like khichdi, add extra hot water near the end. For a firmer texture, start with slightly less water and add more only if required. A little ghee and fresh coriander can be added just before serving.
Frequently Asked Questions
Can I add vegetables?
Yes. Peas, carrots, spinach or small pieces of potato can be added with the spices. Add extra water if needed.
How should I store leftovers?
Refrigerate promptly in a covered container and use within 2 days. Reheat thoroughly with a splash of water because khichdi thickens as it cools.
Image credit: Sergio Mena Ferreira / Unsplash. Image shown as a general rice serving suggestion.