Classic Indian Moong Dal and Rice Khichdi Recipe

Introduction

Khichdi is a beloved Indian comfort food known for its nourishing and soothing qualities. This traditional recipe combines rice and moong dhal with fragrant spices to create a warm, porridge-like dish that’s both filling and flavorful.

Ingredients

• 1½ tbsp cumin seeds
• 250g moong dhal
• 250g medium or short grain rice (basmati is also fine)
• 1½ tsp ground turmeric
• 1 medium-sized tomato, cut into 1cm cubes
• 150g frozen peas
• ½ tsp asafoetida
• 1 tsp sugar
• 2½ tbsp ghee
• 1 bay leaf
• 1 dried red chilli
• 3 cardamom pods, seeds removed and crushed, husks discarded
• 1 tbsp grated ginger

Instructions

1. Step 1: Toast 1 tbsp of the cumin seeds in a small frying pan over medium heat until aromatic. Let cool, then grind to a fine powder using a coffee or spice grinder. Set aside ½ tsp for garnishing later.
2. Step 2: Dry toast the moong dhal in a frying pan over medium heat for about 5 minutes, stirring continuously to prevent burning. Remove from heat and cool.
3. Step 3: Rinse the rice gently under cold water two to three times to remove starch. Add the toasted dhal and rinse once more. Place rice and dhal in a large ovenproof pan and add enough water to cover the mixture by 1½ inches.
4. Step 4: Bring to a medium simmer and skim off any scum that appears on the surface. Stir in ground turmeric and diced tomato, then add 500ml of water. Return to a rolling simmer, reduce heat, and cook covered for about 20 minutes.
5. Step 5: Check that the rice and dhal have softened into a porridge-like consistency. Add more water and simmer longer if needed. Once cooked, lower the heat and stir in frozen peas, asafoetida, salt, and sugar. Keep simmering gently.
6. Step 6: Heat 2 tbsp ghee in a small frying pan over medium heat. Add the remaining cumin seeds, bay leaf, dried red chilli, and crushed cardamom seeds. Cook for 2-3 minutes until fragrant, ensuring spices do not burn.
7. Step 7: Add grated ginger to the spice mixture, cooking and stirring for 2 minutes to prevent sticking. Stir this fragrant mixture into the khichdi and simmer for another 2 minutes.
8. Step 8: Remove from heat and drizzle the remaining ½ tbsp ghee on top. Sprinkle with the reserved ½ tsp toasted ground cumin. Cover and let rest until ready to serve. Before serving, stir well and enjoy hot, accompanied by poppadoms and mango chutney if desired.

Tips & Variations

• If you don’t have a spice grinder, use dried cumin seeds whole; the flavor will be slightly different but still excellent.
• Feel free to add other vegetables like carrots or spinach for extra nutrition and color.
• Using basmati rice gives a lighter texture, while medium or short grain rice creates a creamier khichdi.

Storage

Store khichdi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if it has thickened. Khichdi also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make khichdi without ghee?

Yes, you can substitute ghee with oil for a vegan version, but ghee adds a rich, nutty flavor that enhances the dish.

Is khichdi suitable for beginners?

Absolutely. Khichdi is simple to prepare and forgiving, making it a great recipe for home cooks new to Indian cuisine or cooking with spices.

Classic Indian Moong Dal and Rice Khichdi Recipe

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★★★★★

4.8 from 54 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Khichdi is a classic Indian comfort food known for its soothing texture and aromatic flavors. This traditional recipe blends moong dhal and rice, cooked to a porridge-like consistency and infused with fragrant spices like cumin, turmeric, ginger, and cardamom, finished with ghee for richness. It’s a wholesome, nourishing dish enjoyed across India and perfect as a comforting, nutritious meal.

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Ingredients

Scale 1x2x3x

Spices and Seasonings

• 1½ tbsp cumin seeds
• 1½ tsp ground turmeric
• ½ tsp asafoetida
• 1 tsp sugar
• 1 bay leaf
• 1 dried red chilli
• 3 cardamom pods, seeds removed and crushed (husks discarded)
• ½ tsp toasted and ground cumin seeds (bhaja moshla)
• 1 tsp salt

Grains and Pulses

• 250g moong dhal
• 250g medium or short grain rice (basmati also suitable)
• 500ml water (additional water for cooking as needed)
• Water to cover rice and dhal mixture (1½ inches above)

Vegetables and Extras

• 1 medium-sized tomato, cut into 1cm cubes
• 150g frozen peas
• 1 tbsp grated ginger

Fats

• 2½ tbsp ghee (clarified butter)

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Instructions

1. Prepare Ground Cumin: Toast 1 tablespoon of cumin seeds in a small frying pan over medium heat until aromatic. Let cool, then grind in a spice or coffee grinder to make about 4 teaspoons of ground cumin. Set aside ½ teaspoon for garnish, store the rest airtight for future use.
2. Dry Roast Moong Dhal: Dry toast the moong dhal in a frying pan over medium heat for about 5 minutes, stirring constantly to prevent burning. Remove from heat and allow to cool.
3. Wash Grains: Gently wash rice two to three times under cold water to remove starch. Add the dry-roasted moong dhal and wash once more. Drain.
4. Start Cooking Base: Place rice and roasted moong dhal in a large ovenproof pan; add enough water to cover the mixture by about 1½ inches. Bring to a simmer over medium heat. Skim off any scum that appears on the surface and discard.
5. Add Tomato and Turmeric: Stir in the ground turmeric and diced tomato, bring back to a simmer.
6. Add Additional Water and Simmer: Pour in 500ml water, bring to a rolling simmer then reduce heat, cover, and cook gently for 20 minutes. Check for a porridge-like consistency; add water and cook longer if needed.
7. Add Peas and Seasonings: Once cooked, keep on low heat. Stir in frozen peas, asafoetida, salt, and sugar. Continue to simmer gently.
8. Prepare Tempering (Tadka): Heat 2 tablespoons ghee in a small frying pan over medium heat. Add remaining cumin seeds, bay leaf, dried red chilli, and crushed cardamom seeds. Sauté for 2-3 minutes until fragrant.
9. Add Ginger to Tempering: Add grated ginger to the spice mixture and cook for another 2 minutes, stirring constantly to prevent sticking.
10. Combine Tempering with Khichdi: Stir the tempered spice and ginger mixture into the khichdi. Simmer for an additional 2 minutes on low heat.
11. Finish with Ghee and Garnish: Remove from heat. Drizzle last ½ tablespoon ghee on top and sprinkle with ½ teaspoon of the toasted ground cumin (bhaja moshla). Close the lid until ready to serve.
12. Serve: Before serving, stir the khichdi well. Serve hot with poppadoms and mango chutney if desired.

Notes

• This recipe can be adapted by using different dals or adding vegetables according to preference.
• If you don’t have a spice grinder, using dried cumin seeds whole will yield slightly different flavor but still tastes delicious.
• Cooking times may vary slightly depending on the type of rice and dhal used; adjust water and simmering time for desired consistency.
• Khichdi is a comforting, ayurvedic dish traditionally considered easy to digest and nourishing.
• Serve with complementary sides such as poppadoms and mango chutney for an authentic experience.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Khichdi, Indian comfort food, moong dhal recipe, rice and lentil porridge, vegetarian Indian recipe, ayurvedic food